Vegan Soft Pretzels Recipe

Introduction

Soft, chewy, and perfectly golden, these vegan soft pretzels are a delightful treat that anyone can enjoy. Made without any animal products, they offer the classic pretzel flavor and texture using simple ingredients you likely have on hand.

Ingredients

• 4 1/2 cups (562g) all-purpose flour
• 2 1/4 teaspoons (7g) instant yeast (1 standard packet)
• 2 tablespoons (25g) cane sugar or brown sugar
• 1 1/2 teaspoons sea salt
• 1 1/2 cups (355ml) hot water (about 120°F)
• 2 tablespoons (28g) vegan butter, melted and slightly cooled
• 10 cups water
• 2/3 cup baking soda
• 2 tablespoons non-dairy milk of your choice
• 1 teaspoon maple syrup or agave nectar
• Flaky sea salt or pretzel salt, for topping

Instructions

1. Step 1: In a large bowl, whisk together the flour and yeast until combined. Add the salt and sugar, then whisk well to combine. Alternatively, use a stand mixer on low speed with the hook attachment.
2. Step 2: Stir in the hot water and melted vegan butter using a spatula until the dough starts to come together. Gather any remaining flour in the bowl and transfer the dough to a clean, lightly floured surface or leave it in the stand mixer bowl.
3. Step 3: Knead the dough for 4-5 minutes until smooth and tacky but not sticky. If it sticks to your hands, sprinkle a little flour and continue kneading. For a stand mixer, use medium speed for 3-4 minutes.
4. Step 4: Lightly oil a clean bowl to prevent sticking. Place the dough inside, cover with plastic wrap, and let it rest in a warm spot for 60-90 minutes until it nearly doubles in size.
5. Step 5: Preheat your oven to 450°F (230°C). Line two half-sheet baking trays with parchment paper and lightly grease them. Bring 10 cups of water and the baking soda to a boil in a large pot.
6. Step 6: Gently punch down the dough and transfer to a smooth, dry surface (no flour). Divide into 8 equal pieces. Roll each piece into an 18-24 inch rope. Form a U-shape, cross the ends over to create a heart shape, twist the ends once, and press them down at the bottom of the U. Place on the prepared trays.
7. Step 7: Boil each pretzel in the baking soda water for 30 seconds. Remove with a slotted spatula and return to the baking trays. Whisk together non-dairy milk and maple syrup, brush each pretzel, then sprinkle with flaky sea salt.
8. Step 8: Bake for 14-15 minutes until golden brown, rotating trays halfway through. Let cool on a rack for 5-7 minutes before serving with mustard or your favorite dipping sauce.

Tips & Variations

• Use a stand mixer to save effort kneading, but hand-kneading works just as well.
• For extra flavor, try brushing the pretzels with additional melted vegan butter right after baking.
• Substitute whole wheat flour for half the all-purpose flour for a nuttier taste and chewier texture.
• Try different toppings like sesame seeds, poppy seeds, or cinnamon sugar for sweet pretzels.

Storage

Store the pretzels in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze the cooled pretzels in a sealed bag for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 5-7 minutes to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof the active dry yeast in warm water with a little sugar for about 5-10 minutes until bubbly before mixing it with the flour.

Why do I need to boil pretzels in baking soda water?

Boiling in baking soda water gives pretzels their signature chewy crust and deep brown color by triggering a Maillard reaction during baking.

Vegan Soft Pretzels Recipe

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★★★★★

4.6 from 70 reviews

• Author: Charlotte
• Total Time: 1 hour 40 minutes
• Yield: 8 soft pretzels 1x
• Diet: Vegan

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Description

Deliciously soft and chewy vegan pretzels made from scratch using simple ingredients. These vegan soft pretzels are perfect for a snack or appetizer, featuring a golden brown crust brushed with a non-dairy milk and maple syrup glaze, topped with flaky sea salt. The recipe involves a quick yeast dough rise, boiling in baking soda water, and baking to perfect softness and flavor.

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Ingredients

Scale 1x2x3x

Dough

• 4 1/2 cups (562g) all-purpose flour
• 2 1/4 teaspoons (7g) instant yeast (1 standard packet)
• 2 tablespoons (25g) cane sugar or brown sugar
• 1 1/2 teaspoons sea salt
• 1 1/2 cups (355ml) hot water (about 120°F)
• 2 tablespoons (28g) vegan butter, melted and slightly cooled

Boiling Solution

• 10 cups water
• 2/3 cup baking soda

Glaze and Topping

• 2 tablespoons non-dairy milk (of your choice)
• 1 teaspoon maple syrup or agave nectar
• Flaky sea salt (or pretzel salt) for topping

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour and instant yeast until combined. Add the sea salt and sugar, whisking well to evenly distribute all dry ingredients. You can use a stand mixer with a hook attachment on low speed if preferred.
2. Add Wet Ingredients: Stir in the hot water (about 120°F) and melted vegan butter using a spatula. Mix until the dough starts to come together enough to handle. Sweep up any leftover flour and incorporate it into the dough, then transfer to a lightly floured surface or keep in the bowl if using a stand mixer.
3. Knead the Dough: Knead the dough for 4-5 minutes by hand until the surface is smooth and pliable. If using a stand mixer, knead at medium speed for 3-4 minutes. The dough should be slightly tacky but not sticky. Add flour sparingly if it sticks to your hands.
4. First Rise: Clean the mixing bowl, then lightly oil the bottom and sides to prevent sticking. Place the dough back into the bowl, cover it tightly with plastic wrap, and let it rest in a warm area of your kitchen for 60-90 minutes until nearly doubled in size.
5. Preheat and Prepare: Preheat your oven to 450°F (230°C). Line two half-sheet baking trays with parchment paper, then lightly grease them. Bring 10 cups of water and 2/3 cup baking soda to a boil in a large pot.
6. Shape Pretzels: Gently punch down the risen dough and turn it out onto a smooth, dry work surface (no additional flour). Divide the dough into 8 equal pieces. Roll each piece into an 18-24 inch rope. Form a U-shape, cross the ends over each other creating a heart shape, twist the ends once more and press down the ends on the bottom of the U. Place pretzels on the prepared baking trays.
7. Bake Prep Boiling: Boil the pretzels in the baking soda water one at a time for 30 seconds each. Remove gently with a slotted spatula and return them to the baking trays.
8. Glaze and Salt: Whisk together the non-dairy milk and maple syrup to make a glaze. Brush this mixture over each pretzel and sprinkle with flaky sea salt or pretzel salt.
9. Bake: Place the trays in the preheated oven and bake for 14-15 minutes, rotating the pans halfway through for even browning. The pretzels should be golden brown when done.
10. Cool and Serve: Transfer pretzels to a cooling rack and allow to cool for 5-7 minutes. Serve warm with mustard or your favorite dipping sauce for a perfect snack.

Notes

• If the dough feels too sticky, add flour in small amounts during kneading, but avoid over-flouring to keep pretzels soft.
• Use non-dairy milk choices like almond, soy, or oat for the glaze to maintain vegan status.
• Boiling in baking soda water is essential for the classic pretzel crust and flavor.
• Ensure the water for the dough is warm but not hot (around 120°F) to activate yeast without killing it.
• For extra flavor, you can experiment with pretzel toppings such as garlic powder, sesame seeds, or poppy seeds.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: vegan pretzels, soft pretzels, homemade pretzels, vegan snack, baking pretzels, plant-based pretzels