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    Home » Vegan Snack Recipes

    Best Vegan Homemade Soft Pretzels

    Published: September 28, 2020 | 9:05 am, Modified: Jun 20, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Best Vegan Homemade Soft Pretzels 🥨 Soft & chewy with a crisp, salty golden glazed crust. Enjoy them hot out of the oven with your favorite mustards and toppings. This easy vegan pretzel recipe is perfect for Oktoberfest, game day or any day!

    Best vegan homemade soft pretzels with mustard and salt on a cutting board.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    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 mustard or vegan cheese sauce.

    When my daughter announced one morning that she would be making homemade soft pretzels, I'll admit, I wasn't enthused.

    And then these came out of the oven.

    Best vegan homemade soft pretzels cooling on a rack.

    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.

    Best Vegan Homemade Soft Pretzels with mustard and salt.

    🥨 Why we love 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
    Jump to:
    • 🥨 Why we love this recipe
    • Ingredients
    • Instructions
    • Equipment
    • 🥨 How to serve soft pretzels
    • 🥨 FAQ's
    • Recipe

    Ingredients

    Ingredients for making the best vegan homemade soft pretzels, including flour, salt, sugar, yeast, vegan butter, vegan milk, baking soda, maple syrup and water.
    • Water 
    • Sugar - granulated
    • Salt
    • Yeast - active dry
    • Butter - vegan
    • Flour all-purpose
    • Baking soda
    • Non-dairy milk - your choice (soy, almond, oat, rice . . .)
    • Maple syrup
    • Sea salt - coarse

    🥨 Cooking Tips:

    These vegan pretzels are made in three basic steps. See the printable recipe card below for complete details.

    Instructions

    1. Prepare the dough and let it proof (rise)

    2. Shape the dough into pretzels

    3. Briefly boil, brush with glaze, snip, sprinkle with salt & bake

    A batch of the best homemade vegan soft pretzels hot out of the oven!

    Here's the tools you'll need:

    Equipment

    • 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
    Best homemade vegan pretzels with mustard and salt.

    🥨 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:

    • Vegan cheese sauce
    • Marinara sauce
    • Vegan tzatziki sauce
    • Hummus
    • Vegan pesto sauce

    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

    Aren't all pretzels vegan?

    They should be, but they're not. 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.

    Vegan homemade soft pretzels with mustard and salt on a bamboo board.

    very vegan 🥨 very good

    ⭐️⭐️⭐️⭐️⭐️ If you enjoyed this recipe, please rate it in the comments below.

    Thanks a bunch!🥕

    Recipe

    Best Vegan Homemade Soft Pretzels with mustard and salt on a cutting board.

    Best Vegan Homemade Soft Pretzels

    by Connie🥕
    Best Vegan Homemade Soft Pretzels 🥨 Soft & chewy with a crisp, salty golden glazed crust. Enjoy them hot out of the oven with your favorite mustards and toppings. This easy vegan pretzel recipe is perfect for Oktoberfest, game day, or any day!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 15 mins
    Proofing/Rising Time 1 hr
    Course Appetizer, Snack
    Cuisine german, Vegan
    Servings 8
    Calories 255 kcal

    Equipment

    • Large mixing bowl
    • Electric 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 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

    🥕Enjoy these pretzels hot from the oven or store them in an airtight container and reheat in a microwave for about 10-12 seconds. Serve them with a variety of mustards and our easy vegan cheese sauce as a dip.

    Nutrition

    Calories: 255kcalCarbohydrates: 51gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2548mgPotassium: 87mgFiber: 2gSugar: 3gVitamin A: 82IUVitamin C: 1mgCalcium: 20mgIron: 3mg

    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.

    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mike

      February 03, 2022 at 3:06 pm

      5 stars
      I've made this recipe several times. They're tasty!

      Reply
      • Connie Edwards McGaughy

        February 03, 2022 at 6:27 pm

        Mike you've made my day . . . so glad you enjoy making those scrumptious pretzels!🥨 Thanks a bunch for sharing!🥕

        Reply
        • Connie Edwards McGaughy

          February 05, 2022 at 4:36 pm

          Reply
    2. Jill

      October 09, 2021 at 8:20 am

      These look so delicious, I really want to try them! Can I skip or replace the vegan butter with something oil free?

      Reply
      • Connie Edwards McGaughy

        October 09, 2021 at 11:22 am

        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!

        Reply
    3. Jesus

      September 29, 2021 at 8:00 am

      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!

      Reply
      • Connie Edwards McGaughy

        September 29, 2021 at 8:08 am

        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!

        Reply
    4. Sena

      July 25, 2021 at 5:41 pm

      5 stars
      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!

      Reply
      • Connie Edwards McGaughy

        July 25, 2021 at 6:02 pm

        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!😊🥨

        Reply
    5. Lesli

      July 22, 2021 at 10:42 am

      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

      Reply
      • Connie Edwards McGaughy

        July 22, 2021 at 10:59 am

        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!

        Reply
    6. Kim

      April 21, 2021 at 4:32 am

      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.

      Reply
      • Connie Edwards McGaughy

        April 21, 2021 at 9:53 am

        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!

        Reply
    7. Jaclyn

      April 16, 2021 at 12:09 pm

      5 stars
      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!

      Reply
      • Connie Edwards McGaughy

        April 16, 2021 at 12:23 pm

        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!💚🥕

        Reply
    8. Leah

      January 27, 2021 at 8:43 pm

      5 stars
      Just made these and they are delicious! So good with Dijon.

      Reply
      • Connie Edwards McGaughy

        January 27, 2021 at 10:35 pm

        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!💚🥕

        Reply
    9. Laura

      November 12, 2020 at 9:25 pm

      Can you make these with gluten free flour?

      Reply
      • Connie Edwards McGaughy

        November 12, 2020 at 11:57 pm

        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.💚🥕

        Reply
    10. Debra

      October 09, 2020 at 5:32 am

      5 stars
      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!

      Reply
      • Connie Edwards McGaughy

        October 09, 2020 at 6:58 am

        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!🥕

        Reply

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