Vegan Soft Pretzels
Have you ever wanted to make irresistibly delicious vegan soft pretzels yourself? Good news: it CAN be done! This is a simple vegan pretzel recipe with many step-by-step pictures. You’ll be baking in no time!
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Servings :
Calories : 337kcal
Ingredients
Vegan Pretzel Dough
- 1 cup (240 ml) plant-based milk I use oat or soy milk
- 2 tbsp vegan butter or margarine
- 2 tbsp brown sugar or caster sugar
- 3 cups (390 g) all-purpose flour
- 2 tsp instant yeast
- 1 tsp salt
- 1 tsp olive oil to grease the bowl
Soda Bath & Toppgins
- ¼ cup (70 g) baking soda
- 2 cups (480 ml) very hot water
- 2 tbsp vegan butter melted
- sea salt flakes or poppy seeds, sesame seeds
Instructions
Prepare the Dough
- Heat the milk, butter, and sugar in a small saucepan or microwave until warm (not hot or boiling!). Stir until the butter is fully melted and the sugar dissolved.
- Mix all-purpose flour, instant yeast, and salt in the bowl of your stand mixer. While running on slow speed, pour the milk-butter-sugar mixture slowly in. Increase the speed to medium and knead for 5 minutes until you have a smooth dough.
- Grease a large bowl with 1 tsp olive oil, place the dough in it, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour until doubled in size.
Soda Bath & Baking
- Preheat the oven to 425°F/220°C.
- Combine the baking soda with very hot (almost boiling) water in a shallow bowl (the water should be deep enough to dip the dough ropes in it) and stir until dissolved.
- Punch the dough to deflate, place on a surface (do NOT use flour), and divide into 6 equal pieces. Roll each one into a thin long (30inch) rope. → Hold the ends and slap the middle onto your counter to make them even longer and thinner. If the dough seems tight, let it rest for a few minutes and continue with the other pieces.
- Dip each rope into the soda bath for a few seconds, transfer on a with parchment paper-lined baking sheet, and form into a pretzel shape (see blog post for step-by-step instruction with pictures). Sprinkle with coarse sea salt, poppy seeds, or sesame seeds.
- Bake the pretzels for 8 minutes until golden.
- Meanwhile, melt the remaining 2 tbsp vegan butter. As soon as the pretzels are coming out of the oven, transfer them on a cooling rack, and brush them with the melted butter.
Notes
- Keeps fresh: Those pretzels are best when fresh. Freeze leftovers.
- Freeze: Place the pretzels in a zip bag and freeze for up to 3 months. Defrost for 5-10 minutes in the preheated oven (390°F/200°C).
- Butter Glaze: To make a copycat version of the famous Auntie Anne's pretzels, the butter glaze is a must. This also makes the pretzels soft. If you prefer crispy ones, don't brush them with butter after baking.
- Serving Suggestion: I love serving them with vegan cream cheese and garden cress. They do taste amazing with almost anything. Try serving them with this vegan queso.
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Nutrition
Calories: 337kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Sodium: 1839mg | Potassium: 125mg | Fiber: 3g | Sugar: 7g | Vitamin A: 438IU | Calcium: 70mg | Iron: 3mg