Best Homemade Soft Pretzels (vegan) 🥨 Soft & chewy pretzels with a crisp, salty golden glazed crust. This easy recipe is perfect for Oktoberfest, game day events or any day!
I was never a fan of pretzels. I'm not sure why, but they didn't appeal to me. My husband and daughter on the other hand, love them. They'll munch on the hard snack bag varieties like Rold Gold or shopping mall kiosk brands like Auntie Anne's or Wetzel's, and of course, good ol' ballpark pretzels. But their favorites are freshly baked, plump Philly style soft pretzels with served with vegan honey mustard or cheese sauce.
When my daughter announced one morning that she would be making homemade soft pretzels, I'll admit, I wasn't enthused. Then these came out of the oven.
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Out of curiosity, I tore a piece off one and took a bite. OMG. It was wunderbar! Lightly salty with a perfect crispiness on the outside and the softest, chewiest center. I didn't like it, I LOVED it. Frankly, I couldn't believe just how much I enjoyed it. I couldn't stop nibbling, well, more like devouring it.
Why you should try this recipe
- Soft, chewy & delish!
- No eggs or dairy
- Fun to make
- Perfect for an Oktoberfest celebration
- Kids love them!
- A great snack or party starter
- They freeze well
- Use the same dough to make other treats, like cinnamon pretzel bites
🥨 Ingredient Notes
🥕See the printable recipe card below for quantities & details
Water - spring or filtered water preferred (not tap unless that is what you are used to drinking, as the water you use can affect the flavor of the pretzels).
Sugar - granulated
Salt - fine and coarse sea salt
Yeast - active dry
Butter - vegan
Flour - we use unbleached organic all-purpose flour
Baking soda (used when boiling the pretzels)
Non-dairy milk - your choice of vegan milk such as soy, almond, oat, or rice. I don't recommend coconut milk as it could affect the flavor of the pretzels.
Maple syrup
🥨 Instructions
These homemade vegan pretzels are made in three basic easy-to-follow steps: 1. Dough 2. Shape 3. Bake
Step One - Prepare the pretzel dough
1. In a large bowl, combine warm water, sugar and salt. Sprinkle in a package of active dry yeast. Allow to sit about 5 minutes, until foaming.
2. Using an electric mixer with a dough hook or by hand with a silicone spatula, mix in 1 tablespoon melted butter. Gradually add 4 cups of flour, a small amount at a time.
3. Form dough into a ball. Place in an oiled bowl. Cover with plastic wrap.
4. Set aside to proof (rise) for one hour or until dough doubles in volume.
Step Two - Shape dough into pretzels
- Place dough onto cutting board.
2. Divide the dough in two sections.
3. Form into long ropes roughly one inch in diameter.
4. Cut ropes into a total of 8 equal pieces, about 24 inches long.
5. Begin forming each rope into a pretzel shape, creating a loop.
6. Twist the crossed ends once.
7. Finish shaping by bringing the crossed ends up and over the loop. Press the ends down lightly to adhere to the dough.
Step Three - Boil, brush, & bake
1. Pour 9 cups of water into a large, deep pot. Once boiling, gradually add baking soda. Place pretzels, one at a time onto a slotted spoon or handled strainer and lower into boiling water.
2. Boil for 15 seconds, then flip pretzel over and boil another 15 seconds. Remove from water and place onto a parchment lined baking sheet. Repeat process for each pretzel.
3. Place pretzels on baking sheets. Combine non-dairy milk with maple syrup. Lightly brush tops of each pretzel with the milk & syrup wash.
4. Sprinkle with coarse salt.
5. Use the tips of a pair of scissors or the end of a sharp knife and lightly score the sides of each pretzel in one or two places.
6. The pretzels are ready for baking!
7. Place pretzels into a pre-heated 425℉/218℃ oven for 12-15 minutes, until browned.
8. Remove from oven and transfer to a wire rack. Enjoy while warm!
A batch of the best homemade vegan soft pretzels hot out of the oven! Enjoy them with your favorite mustards and toppings.
🥨 Equipment
These are the kitchen tools we use to prepare this recipe
- Large mixing bowl
- Electric mixer or stand mixer (with dough hook) - optional
- Silicone spatula
- Measuring cup
- Measuring spoons
- 5 qt stovetop pot
- Large slotted spoon or handled strainer.
- Silicone pastry mat or flat surface for rolling dough
- Pastry or basting brush
- Kitchen knife or scissors
- Baking pans
- Parchment paper
🥨 How to serve soft pretzels
Soft pretzels make a great anytime snack or perfect appetizer for game day events, barbecues, patio parties and of course, Oktoberfest. You can serve these with the obvious choice - mustard - but why limit yourself? They're just as amazing with:
Variations
With this basic recipe, you can have a lot of fun creating your own spin on savory and sweet pretzels - like vegan pigs in a blanket and who doesn't love mini pretzel bites sprinkled with cinnamon & sugar?
I sliced a pretzel in half and turned it into the best vegan brat & sauerkraut sandwich. It was fantastic! Now I know what we're serving during Oktoberfest!
Who knew that a soft pretzel could be the perfect sandwich bun? Want to make your own delicious homemade vegan breakfast sausage? Check out this recipe courtesy of Teresa Clendenin Sklenicka from A Plantiful Path.
🥨 FAQ's
Are soft pretzels vegan?
They should be, but not all soft pretzels are vegan. While most pretzels are made of basic vegan ingredients such as flour, salt, and yeast, many recipes include dairy products and/or eggs. Some store and franchise brands contain butter, cheese, or other dairy products. Always be sure to check labels and nutritional information on commercial pretzels.
Are pretzels cooked with lye?
Traditional pretzels are typically submersed in an alkali "bath" before baking, which produces the glossy browned smooth surface on pretzels. Home bakers often opt for baking soda and water as an alkali bath, which is what we use in this recipe. Commercial bakers and some die-hard pretzel fans use lye, a caustic alkali that can be dangerous if used incorrectly. I prefer to error on the side of caution and stick with baking soda.
This article on the King Arthur Baking Company website offers tips on making homemade pretzels with and without lye.
Can I freeze homemade pretzels?
Yes, absolutely! If you know in advance that you will be freezing them, I suggest not sprinkling them with coarse salt before baking. Instead, I would place the cooled baked pretzels in freezer proof bags or airtight containers and store frozen up to 3 months. You can add a sprinkle of salt before re-heating the pretzels.
How do I re-heat pretzels?
Fresh pretzels can be reheated by placing in a microwave and heating in 10-12 second increments.
Frozen pretzels are best heated in an oven - Preheat oven to 425℉. Place frozen pretzels on a baking pan. Sprinkle with a small amount of water and coarse salt. Bake for 6-8 minutes or until pretzel is crisp on the outside and feels soft inside when lightly pressed.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Best Homemade Soft Pretzels (vegan)
Equipment
- Large mixing bowl
- Electric stand mixer with dough hook - optional
- silicone spatula
- 5 qt stovetop pot
- Large slotted spoon or handled strainer.
- Silicone pastry mat or flat surface for rolling dough
- Pastry or basting brush
- Kitchen knife or scissors
- Baking sheets
- Parchment paper
Ingredients
- 1.5 cups water warm
- 1 tbsp sugar
- 2 teaspoon salt
- ¼ ounce active dry yeast one packet
- 1 tablespoon vegan butter melted
- 4 cups flour all-purpose
- ⅓ cup baking soda
- 2 tablespoon non-dairy milk
- 1 tablespoon maple syrup
- 2 teaspoon coarse sea salt
Instructions
- In a large bowl, combine 1-½ cups warm water, 1 tablespoon sugar, 2 teaspoon salt.
- Sprinkle over top - 1 package of active dry yeast. Allow to sit about 5 minutes, until foaming.
- Using an electric mixer with a dough hook, or by hand with a silicone spatula - mix in 1 tablespoon melted butter and 4 cups flour. Gradually add the flour a small amount at a time.
- Form dough into a ball. Place in an oiled bowl and cover with plastic wrap. Set aside to proof (rise) for one hour or until dough doubles in volume.
- Once dough has proofed, begin boiling 9 cups of water in large pot. Once boiling, gradually add baking soda.
- Preheat oven to 425°F
- Meanwhile, roll dough into ropes. Cut into 8 even pieces about 24" long. Twist into pretzel shapes.
- Place pretzels, one at a time onto slotted spoon or handled strainer and lower into boiling water. Let boil for 15 seconds, flip pretzel over and boil another 15 seconds. Remove from water and place on parchment lined baking sheet. Repeat process for each pretzel.
- Combine 2 tablespoon non-dairy milk with 1 tablespoon maple syrup. Lightly brush tops of each pretzel with wash.
- Sprinkle with sea salt
- Use tips of scissors or end of sharp knife and lightly score the sides of each pretzel in one or two places.
- Bake for 12 - 15 minutes at 425° until golden brown.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Mike says
I've made this recipe several times. They're tasty!
Connie Edwards McGaughy says
Mike you've made my day . . . so glad you enjoy making those scrumptious pretzels!🥨 Thanks a bunch for sharing!🥕
Connie Edwards McGaughy says
Jill says
These look so delicious, I really want to try them! Can I skip or replace the vegan butter with something oil free?
Connie Edwards McGaughy says
Hi Jill! That's a good question. I haven't prepared this recipe without using vegan butter, so I won't be able to offer first hand experience. While the recipe requires only a small amount of butter (one tablespoon), my concern is the dough may be too sticky without it. If you decide to give it a try, I'd love to hear about it!
Jesus says
Hello!
The recipe looks delicious! Quick question though, do you have a measurement for the active dry yeast (or which specific packet size you were using)? Appreciate the recipe and look forward to making it!
Connie Edwards McGaughy says
Jesus - such a great question and I'm so grateful you caught that! We use one 1/4 ounce active dry yeast packet. I've updated the recipe. Thank you! Love to hear how your pretzels turn out!
Sena says
These were surprisingly easy to make! I've made pretzels before, but these were easier and tastier! Perfect texture, taste, and color. Even making the traditional pretzel shape was easier thanks to your pictures! We enjoyed the first 2 of our batch as pretzel sandwiches with a seared vegan hotdog, mustard, and sauerkraut.....Wowza! Simply delicious!
Connie Edwards McGaughy says
Sena, thanks so much for sharing your experience creating homemade pretzels and the ultimate pretzel sandwich! Now I’m really in the mood for one!😊🥨
Lesli says
Hi there! Just wanted to let you know when you use the button to calculate from US measurements to metric, the proportions are wrong on both water and flour. I have not had this issue happen before, so just wanted to let you know! Thanks
Connie Edwards McGaughy says
Hi Lesli – Thank you for bringing this to my attention. I just double-checked the conversions and you’re right. I’ve no idea why the metric converter program isn’t calculating the measurements accurately, but I will look into it. Hope you caught the discrepancy before you made the pretzels!
Kim says
I'm looking forward to trying this recipe with my kiddos! Would whole wheat flour work? I've noticed how recipes turn out a little drier or denser when I sub.
Connie Edwards McGaughy says
Hi Kim! I'm so glad you want to make pretzels with your kids. What a fun & tasty activity! I have not prepared these with whole wheat flour, but can imagine it would work as a replacement, but like you mentioned, they will likely be a bit dense and possibly not quite as soft & chewy. Love to hear if you give it a go!
Jaclyn says
These are so good and so addictive. I make them bite sized for my kids. Even when I double the recipe they are gone in just a few hours. Even my non-snacker husband loves them to the point he bought me a dough whisk and a dough cutter in hopes I would make them more often!
Connie Edwards McGaughy says
Jaclyn - Your comments just put a big smile on my face! I'm so happy your family loves your homemade pretzels 🥨 what a great mom (and wife!) Thanks a bunch for sharing!💚🥕
Leah says
Just made these and they are delicious! So good with Dijon.
Connie Edwards McGaughy says
Hi Leah! I'm so happy you enjoyed the pretzels.🥨 They're fun to make & eat! I'm with you - gotta have mustard! Thanks for sharing!💚🥕
Laura says
Can you make these with gluten free flour?
Connie Edwards McGaughy says
Hi Laura! That's a good question and one I would also like to know the answer to. I have not attempted preparing these pretzels with gluten-free flour myself, so I don't have first hand experience to share with you. I have used King Arthur and Bob's Red Mill 1-1 Gluten-free flours with success in quick breads that don't require yeast - unlike pretzels. I would love to hear if you decide to give it a try.💚🥕
Debra says
Wow! I’ve never made pretzels before! The process is so interesting. These were great and easy to make. I didn’t pay attention to the shape of them and missed your sandwich somehow so definitely a do over. Thanks!
Connie Edwards McGaughy says
Debra, I'm happy you had fun making pretzels! I'm so impressed with how great yours turned out...they're the perfect shape. Ours were unintentionally chubby, which worked out fine for "pretzel buns" 🥨😁. Seeing yours on FB has inspired me to make another batch! Thanks for sharing!🥕