450 g/ lb/3 cups strong gluten free white strong bread flour (optional)
1 tsp blend dried yeast
1 tbsp castor sugar (superfine) sugar
4 tsp fine sea salt
1 vegan egg
4 tbsp bicarbonate soda
75 ml/2 ½ fl. Oz/ 1/3 cup tomato pizza sauce
100 g/3 ½ oz/1/2 cup Swiss vegan, cheese grated
100 g/3 ½ oz/1/2 cup vegan mozzarella, cheese grated
1 mix the flour, yeast, and salt in a bowl. Stir the 280 ml of water and bring the mixture together into a dough. Knead for 10 minutes, then cover with oiled clingfilm and leave to prove for 1-2 hours or until doubled in size.
2.Divide the dough into eight pieces and roll each one into a long rope. Curl the dough into the classic pretzel shape and squeeze the ends to seal. Cover the pretzels with oiled clingfilm and leave to prove for 1 hour or until doubled in size.
3.Meanwhile, Preheat the oven to 220°C(200°fan)/425F/Gas 7.
4. Bring 1 litre of water to the boil and stir in the bicarbonate of soda. Blanch the pretzels in batches for 1 minuets then transfer to two oiled baking trays.
5. Brush the pretzels with vegan egg and bake for 10 minutes.
6. Brush the pretzels with tomato sauce and sprinkle over the two cheeses. Return to the oven for 5 minutes or until the pretzels are cooked through and the cheese is bubbling. Serve warm.