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!
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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.
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 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:
Ingredients
- 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
🥨 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!
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
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.
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.
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.
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.
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
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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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Mike
I've made this recipe several times. They're tasty!
Connie Edwards McGaughy
Mike you've made my day . . . so glad you enjoy making those scrumptious pretzels!🥨 Thanks a bunch for sharing!🥕
Connie Edwards McGaughy
Jill
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
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
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
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
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
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
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
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
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
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
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
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
Just made these and they are delicious! So good with Dijon.
Connie Edwards McGaughy
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
Can you make these with gluten free flour?
Connie Edwards McGaughy
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
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
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!🥕