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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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