BestVegan 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!
Silicone pastry mat or flat surface for rolling dough
Pastry or basting brush
Kitchen knife or scissors
¼ounceactive dry yeastone packet
2teaspooncoarse sea salt
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. Add baking soda once boiling.
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.
🥕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.