Vegan Soft Pretzels

Ingredients, Notes, and Substitutions

You'll need just 9 very basic ingredients to make these vegan soft pretzels. Check it out:

• All-Purpose Flour - I haven't tried this recipe with gluten-free flour so I don't know how they will turn out.
• Instant Yeast - you can also use dry active yeast, but you will need to activate it first in warm water and sugar until it foams up.
• Sugar - brown sugar or regular cane sugar will work.
• Water - You’ll need this to make the dough, plus more for boiling in the baking soda bath.
• Vegan Butter - Adds a rich buttery taste, and softens the dough, resulting in a tender pretzel. However, any neutral-flavored oil can be used in its place.
• Baking Soda - it helps achieve the distinct chewy texture and dark brown color that is characteristic of pretzels.
• Non-Dairy Milk + Maple Syrup - this combination yields similar results to a traditional egg wash. It contributes to a deeper, more golden-brown color on the surface and also helps the salt adhere to the surface of the pretzel.
• Flaky Sea Salt - The larger, flakier texture means that it won't dissolve, and it provides a satisfying crunch that complements the chewy texture of the pretzel.

How to make Vegan Soft Pretzels

Making the dough is a cinch to put together. The hardest part is waiting for it to rise, but you can sit back and relax while that's happening. Here's how to make it:

1. Whisk the flour and yeast together then add the salt and sugar and whisk to combine.
2. Add the water and butter and mix until it comes together. Place the dough on a clean and lightly floured countertop.
3. Knead the dough for 4-5 minutes until the surface is smooth and not sticky.
4. Oil the bowl and place the dough inside. Cover it with plastic wrap and place it in a warm spot. Let the dough rest for about 1 hour until it almost doubles in size.

5. Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper, lightly grease, and set aside. Bring water and baking soda to a boil in a large pot.
6. Transfer the dough to a smooth, dry work surface. Divide the dough into 8 equal pieces
7. Roll each piece into an 18-24 inch rope.
8. Make a U-shape with the rope.

10. Now cross the ends of the rope over each other to create a heart shape.
11. Twist the ends over each other once, and push down at the bottom of the U. Place on the prepared baking sheet.
12. 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 sheet.
13. 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 13-15 minutes. Transfer to a cooling rack to cool completely. Serve with mustard or a dipping sauce of your choice.

Soft Pretzel Success Tips

Follow these tips and you'll be well on your way to making delicious homemade vegan soft pretzels!

• Water Temp: Make sure your water is hot, but not boiling hot or it will kill the yeast. You should be able to touch the water without burning your finger. The ideal temperature is around 120°F – 130°F for instant yeast (110°F for active dry yeast).
• Knead the dough well: Soft pretzel dough needs to be kneaded for at least 4-5 minutes to develop the gluten and create its characteristic chewy texture. Use a stand mixer or knead by hand until the dough is smooth and elastic.
• Yeast: be sure the yeast is not expired before you begin or the dough won't rise.
• Let the dough rise properly: After kneading the dough, let it rise in a warm, draft-free place until it has almost doubled in size. It's an important step in the pretzel-making process because it allows the dough to develop its flavor and also helps to create the characteristic chewy texture of pretzels.
• To prevent sticking - it's important to lightly grease the parchment paper with non-stick spray or use a silicone baking mat.
• For even baking - rotate the pan/pans at the midway mark. Also, try to divide the dough into 8 equal parts (about 118-120g per piece) so they are the same size (a food scale is great for this).
• If you don't have 2 half-baking sheets (or 1 extra large one), you can cook one batch at a time. It's best to form the pretzels that you'll be baking and cover the unformed pieces of dough with plastic wrap until ready to use so they don't dry out.
• For successful results, it's best to weigh your ingredients or measure them as accurately as possible. If you don't have a food scale, make sure to use the 'spoon and level' method when measuring your flour. The instructions are in the recipe card below.

The best way to store soft pretzels

Room Temperature: Store in an airtight container or resealable plastic bag for up to 2-3 days. Let the pretzels cool completely before storing them. If you store them while they're still warm, the trapped steam can cause them to become soggy.

Freezing: wrap the pretzels in plastic wrap and place them in a resealable freezer bag. They can be stored in the freezer for up to 3 months.

You don't need to thaw them, just reheat them in the oven at 350°F for 10-15 minutes until they're warmed through and crispy on the outside. You can also microwave them in 15-20 second intervals until warm throughout.

Flavor Variations

For a touch of sweetness, brush the uncooked pretzels with melted vegan butter (Instead of the vegan egg wash) and sprinkle them with cinnamon sugar. When they come out of the oven, brush them with melted butter again and another sprinkle of cinnamon sugar.

For a savory touch, replace the flaky salt with everything bagel seasoning.

Add a toasted flavor and crunch with black or white sesame seeds along with a sprinkle of flaky salt.

More snack recipes to try

• Smoky Air Fryer Chickpeas
• Vegan Granola Bars
• Roasted Red Pepper Hummus