Vegan Pretzel With Spinach Cheese Filling

Mix 250g flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a bowl.

Dissolve 1/2 yeast cube in 125ml warm water with 25g vegan butter, then add to the flour mixture and knead for 10 minutes into an elastic dough.

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

Divide the dough into about 8 small balls (approx. 55g) and let rise for another 30 minutes.

For the filling, mix 50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small garlic clove, and 100g spinach, and season to taste.

Roll out the dough balls flat, distribute the filling in the middle, roll it up, and form into pretzels.

Heat 1L of water in a saucepan. When it boils, add about 30g of baking soda and lower the temperature.

Carefully add the pretzels to the saucepan with a sifting spoon and simmer for 30 seconds, then remove, drain, and place on a baking tray lined with baking paper.

Spread with a little margarine and sprinkle with sesame seeds.

Bake at 180 degrees for about 15-20 minutes.

Enjoy