Vegan soft pretzels are really a story about the crust. The classic version gets its dark, slightly tangy shell from an alkaline bath and its shine from a wash brushed on just before baking, and both of those usually depend on ingredients I don’t cook with. I use a strong baking soda boil for the … Read more
This vegan babka is built around a two-stage cold proof. I mix a soft, enriched dough, let it rise for an hour on the counter, then move it to the fridge overnight so the fat firms up and the flavor deepens. Cold dough rolls out cleanly and holds a tight spiral, which is what keeps … Read more
Apples get all the attention once fall rolls around, but pears make an equally good crumble, and this vegan pear crumble is the proof. Sliced ripe pears get tossed with brown sugar, lemon, and cinnamon, then buried under a topping made from flour, rolled oats, and cold vegan butter. It bakes into the same jammy, … Read more
Vegan cinnamon rolls come out soft and pillowy when the dough gets the same protein support an egg-based dough has. Soy milk supplies that here, so the dough rises tall and keeps a tender crumb without eggs, without a stand mixer, and without the specialty vegan cream that a lot of recipes lean on. The … Read more
This vegan banana bread is the one I make when the bunch on the counter has gone past the point of no return, the skins freckled and sweet enough to smell from across the kitchen. It comes out exactly the way banana bread should, deeply golden outside, tender and moist in the middle, with a … Read more