vegan soft pretzels

Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be. Great for making ahead and freezing for later.

Vegan Buttery Soft Pretzels

white sugar

active dry yeast ((or 1 packet))

water

all-purpose flour

vegan butter ((plus more for greasing the bowl))

baking soda

salt

butter

In a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. The mixture should be very foamy. If it isn&#x27;t foamy, your yeast is likely too old so you should purchase new yeast and try again.

Add the flour and melted vegan butter to the yeast mixture and stir in until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 - 5 minutes until it comes together into a nice firm ball of dough. Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.

To make the pretzels:

Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17&quot; (43cm) long. Twist the ends of the rope together, then fold the twisted ends over onto the middle of the rope to form a pretzel shape. (Reference the pictures on the blog for this). Repeat with the remaining pieces of dough to make 8 pretzels.

To form the pretzels:

Preheat your oven to 400F (200c). Line two baking sheets with parchment paper.

For the baking soda bath, heat the 4 cups of water in a medium pot until it reaches a light simmer. Stir in the baking soda, it will foam a lot. Place a pretzel on a slotted spatula then dip it into the baking soda bath for 5 seconds. Now place the dipped pretzel on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels. (The baking soda bath is what gives the pretzels that dark brown colour, without it they would be white and doughy).

Bake the pretzels for 12 - 15 minutes until the are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels.

To cook the pretzels:

This recipe for Vegan Soft Pretzels is a total game-changer. They are crispy on the outside and soft and chewy on the inside. Plus, they are easy to make with a handful of everyday ingredients and you don&#39;t need any special equipment.

Vegan Soft Pretzels

(562 grams) all-purpose flour (*see note)

teaspoons(7 grams) instant yeast ((1 standard packet) *see note)

(25 grams) cane sugar (or brown sugar)

sea salt

(28 grams) vegan butter (, melted and slightly cooled)

non-dairy milk (of your choice)

maple syrup (or agave nectar)

Flaky sea salt (for topping (or pretzel salt))

In a large bowl, whisk together the flour and yeast until combined. Now add the salt and sugar and whisk well to combine (you can also use a stand mixer on low speed with the hook attachment).

Stir in the hot water and melted butter using a spatula and mix until it starts to come together enough to handle. Sweep up any flour remaining in the bowl with the dough then place the dough on a clean and lightly floured countertop (or leave in bowl of stand mixer)

Knead the dough for 4-5 minutes until the surface is smooth and not shaggy at all (use medium speed for stand mixer, 3-4 minutes). The dough should be slightly tacky but not sticky. If it’s sticking to your hands, add a small sprinkle of flour and keep kneading.

Wipe out the bowl and lightly oil the bottom and sides (this will prevent sticking). Cover the bowl with plastic wrap and place the bowl in a warm spot in your kitchen and let the dough rest for 50-60 minutes, until it almost doubles in size.

Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper, lightly grease and set aside. Bring 10 cups of water and 2⁄3 cup baking soda to a boil in a large pot.

Gently punch down the dough and transfer to a smoooth, dry work surface (not floured). Divide the dough into 8 equal pieces and roll each piece into an 18-24 inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other to create a heart shape. Twist the ends over each other once, and push down at the bottom of the U. Place on the prepared baking sheet.

Add the pretzels to the boiling water, one by one, for 30 seconds each (no longer). Use a slotted spatula or spoon to remove them and return to the baking sheets. Whisk the almond milk and maple syrup together, and brush each pretzel with the mixture. Sprinkle with flaky sea salt.

Bake until golden brown, approximately 14-15 minutes, rotating pans at the midway mark. Transfer to a cooling rack for 5-7 minutes. Serve with mustard or a dipping sauce of your choice.

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Vegan Buttery Soft Pretzels

Vegan Soft Pretzels

Top 2 vegan soft pretzels recipes from across the web

The most viewed vegan soft pretzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Buttery Soft Pretzels

Vegan Soft Pretzels

The most viewed vegan soft pretzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine