Vegan Soft 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't need any special equipment.

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 14

Resting Time 1

Total Time 1 29

Servings people

Calories 525kcal

Author Melissa Huggins

Equipment

1 Large Pot
1 Large Slotted Spoon Spoon, or Skimmer
2 Half-Sheet Baking Trays (*see note)
Parchment Paper
Non-Stick Cooking Spray for greasing pans (or any oil can be used)

Ingredients

For the Dough

4 ½ cups (562g) all-purpose flour *see note
2 ¼ teaspoons(7g) instant yeast (1 standard packet) *see note
2 tablespoons (25g) cane sugar or brown sugar
1 ½ teaspoons sea salt
1 ½ cups (355ml) water (hot but not boiling - about 120°F)
2 tablespoons (28g) vegan butter , melted and slightly cooled

For Cooking the Pretzels

10 cups water
⅔ cup baking soda
2 tablespoons non-dairy milk of your choice
1 teaspoon maple syrup or agave nectar
Flaky sea salt for topping (or pretzel salt)

US Customary - Metric

Instructions

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 60-90 minutes, until it almost doubles in size.
Preheat the oven to 450 °F (230 °C). Line 2 half-sheet baking trays with parchment paper, lightly grease, and set aside. Bring 10 cups of water and ⅔ cup of 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.

Notes

Measuring Flour: To ensure accurate measurement, it's best to either weigh the flour using a scale (562g) or use the 'spoon and level method'. This involves first aerating the flour by fluffing it up with a fork, then spooning the flour into the measuring cup without packing or tapping. Once the cup is full, level off the top using a butter knife and remove any excess flour. This method helps prevent using too much flour and ensures consistent results in your baking.

Yeast: if you don't have instant yeast (rapid rise) you can use active dry yeast, but you will need to activate it first instead of whisking it into the flour. To do this, warm up the 1.5 cups of water from the written recipe to about 110°F (44°C). It should feel warm to the touch but it shouldn't burn. Whisk in 1 tablespoon of sugar from the recipe to dissolve. Now sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. Then proceed with the recipe as written.

Pretzel Size: When rolling out the dough for the pretzels, a longer rope (22-24") will yield a larger pretzel, and a shorter rope (18-20") will yield a tighter, smaller pretzel (more like a pretzel bun). If you make the shorter ropes, you can fit the entire batch on an extra-large baking sheet (21 x 15).

To prevent sticking - it's very important to lightly grease the parchment paper or you can use a silicone baking mat.

I prefer Maldon Sea Salt because I find it’s the most flaky, but you could also use any other flaky sea salt or pretzel salt.

For an extra buttery flavor and glossy finish, lightly brush melted butter on the pretzels as soon as they come out of the oven. It's so good!

See the post above for step-by-step photos, extra tips, and FAQs

Recipe inspired by Alton Brown

Nutrition