Vegan Pretzel with Spinach Cheese Filling

Dissolve half a yeast cube in 125ml warm water mixed with 25g vegan butter and add to 250g flour, 1 teaspoon sugar, and 0.5 teaspoon salt, then knead for 10 minutes to form an elastic dough

Cover the dough and let it rise in a warm place for 45-60 minutes

Divide the dough into 8 small balls of approximately 55g each and let them rise for another 30 minutes

Mix 50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small chopped garlic clove, and 100g spinach, and season to taste

Roll out each dough ball into a flat shape, distribute the filling in the middle, roll it up, and form into pretzels

Heat 1 liter of water in a saucepan until boiling, add 30g of baking soda, and lower the temperature

Carefully add the pretzels to the soda water using a slotted spoon and simmer for 30 seconds, then remove, drain, and place on a baking tray lined with baking paper

Spread a little margarine on top and sprinkle with sesame seeds

Bake at 180 degrees Celsius for 15-20 minutes