Step up your sausage rolls with this soft, salty pretzel dough wrapped around wholesome lentils and meaty mushrooms. Be the perfect host with these tasty party nibbles!
Ingredients
Pretzel Dough
2 cups spelt flour, plus extra for dusting
¾ cups strong white bread flour
7g (1 packet) fast action yeast
1 cup warm water
1 tbsp. vegan margarine
1 tbsp. brown sugar
½ tsp sea salt
7 cups water
⅓ cup baking soda/bicarbonate of soda
Filling
9oz (250g) chestnut mushrooms
½ cup dried brown lentils
1 yellow onion, finely chopped
1 garlic cloves, minced
1 tbsp. dijon mustard
salt & pepper
Extras
3 Tbsp Vegan margarine
Coarse sea salt, for sprinkling
Non-dairy milk, for brushing
Instructions
Whisk the warm water and yeast together in a large bowl and set aside for about 5 minutes.
In the meanwhile, melt the tbsp. of butter and whisk in the sugar and the salt. Pour into the yeast mixture.
Slowly mix the plain flour, 1 cup at a time with a wooden spoon. Add the full ¾ cup of strong white bread flour, stir again. If the dough is still sticky add another ¼ cup to ⅓ cup of spelt flour. The dough should bounce back if poke with a finger.
Knead your dough on a lightly floured surface for 3-5 minutes and form into a ball. place in a lightly oiled bowl cover with a kitchen cloth or cling film and place in a warm place for 1 hour*.
While the dough is proofing, place your lentils in a pot of water and bring to a boil, reduce to a simmer, cover and cook for 15-20 mins - or until soft.
Meanwhile, place your mushrooms in a food processor and pulse a few times until they are well chopped but not a puree. Set aside.
Heat 1 tbsp of olive oil over med-high in a pan and fry the onions until translucent, then add the garlic and fry for another 30 secs.
Add the mushrooms and stir together, let cook for about 15 minutes, letting the mushrooms release their liquid and for the liquid to reduce until all the water has absorbed. Stir frequently.
Drain the cooked lentils and add them to the pan along with the mustard, salt and pepper. Heat through then remove from the heat to cool.
Once the dough has proofed, punch down in the bowl and turn out onto a lightly floured surface. Use a sharp knife to cut into quarters.Take one quarter and cover the rest of the dough with cling film or a tea towel over the top.
Divide the quarter into three pieces and stretch each piece of dough out with your hands into a long rectangle about ¼ inch thick. Spread the lentil and mushroom mixture lengthways in a strip in the middle of the dough - leaving at least an inch either side.
Brush non-dairy milk along one edge of the dough and fold over one side of the dough to meet the other edge and use a fork to seal. Now slice the large roll into small bite-size sausage rolls - they should be 2 inches each. epeat with the rest of the dough.
In a large pot, bring the 7 cups of water and ⅓ cup baking soda to a boil. Drop a few sausage rolls in the boiling water for 20-30 seconds, then with a slotted spoon let the excess water drip off and place on the baking sheets with a few inches apart. Repeat.
With a sharp knife, score the top of each roll. Melt the 3 tbsp margarine and brush each bun with it. Sprinkle over the salt.each bun.
Place in the oven for 20-23 minutes until a deep golden brown.
Serve warm or keep in an airtight container. Use within 2 days. They can also be frozen.
Notes
* I preheat my oven to 200F, then turn the oven off and place my dough inside with the door closed to proof.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/spelt-pretzel-sausage-rolls/