Vegan Soft Baked Pretzels Recipe

If you’ve ever dreamed of biting into a warm, chewy snack that’s perfectly soft in the center with that classic pretzel crust, then you’re in for a treat with these Vegan Soft Baked Pretzels. They manage to capture that iconic salty flavor and delightful texture without any animal products, making them perfect for anyone craving an indulgent yet plant-based snack. Making these at home is easier than you think, and once you do, you’ll wonder why you ever bought store-bought soft pretzels. Whether it’s game day, a cozy night in, or just a moment to satisfy your carb cravings, these Vegan Soft Baked Pretzels are sure to become your new favorite!

Ingredients You’ll Need

To make these Vegan Soft Baked Pretzels, you only need a handful of straightforward, wholesome ingredients. Each one plays a crucial role: from ensuring the perfect dough consistency to giving the iconic pretzel crust its signature bite and shine.

• Dairy-free block butter (30g, melted): Adds richness and moisture to the dough for a soft, tender crumb.
• All-purpose/plain flour (550g): The base of your dough, giving structure and the chewy texture you love in pretzels.
• Active dry yeast (7g, 1 pack): Essential for the dough’s rise, fluffiness, and that slight tang.
• Caster sugar (1 heaped tablespoon): Feeds the yeast for proofing and balances flavors.
• Warm water (250ml): Brings the dough together, activating the yeast and hydrating the flour.
• Bicarbonate of soda/baking soda (40g): For the baking soda bath, it gives you that golden-brown pretzel crust with a slight chew.
• Water (800ml): To prepare the baking soda bath, which is the secret behind authentic pretzel texture.
• Coarse pretzel salt: The finishing touch that delivers that salty crunch with every bite.
• Dairy-free butter (30g) and maple syrup (1 tablespoon): Melted together for the glaze, creating a shiny, irresistible coating.

How to Make Vegan Soft Baked Pretzels

Step 1: Mix and Knead the Dough

Start by combining your melted dairy-free butter, all-purpose flour, active dry yeast, caster sugar, and warm water in a large bowl. If you have a stand mixer with a dough hook, use it—it makes the kneading process easier. If not, your hands will do just fine on a floured surface. Knead until your dough becomes smooth and elastic; this may take some time, but the result will be a soft yet sturdy base that’s essential for the perfect pretzel.

Step 2: Let the Dough Rise

Place your kneaded dough in a lightly oiled bowl, cover with a tea towel, and find a warm spot for it to double in size. This step usually takes around an hour or so; the yeast needs this time to work its magic, turning your dough into a lovely puffy ball ready for shaping.

Step 3: Shape Your Pretzels

Once your dough has doubled, turn it out onto a floured surface and gently roll it into a ball. Divide it into 8 portions and then roll each into long logs about 20 to 24 inches in length. Now comes the fun part—form your classic pretzel shape by creating a U, twisting the ends twice, and folding the twist down onto the base of the U. Pinch firmly so it holds together when cooking.

Step 4: Prepare the Baking Soda Bath

In a large saucepan, bring 800ml of water to a gentle simmer and add your bicarbonate of soda. This alkaline bath is what gives pretzels their signature chew and deep golden color. Once the water cools slightly, dunk each pretzel in for 20 to 30 seconds, flipping halfway through so both sides get coated.

Step 5: Bake to Golden Perfection

Remove each pretzel from the bath and place on a greaseproof-lined baking tray. Sprinkle generously with coarse pretzel salt before slipping them into a 180 degrees C fan oven for about 10 to 12 minutes. When your kitchen smells like warm pretzel heaven, they’re ready to come out!

Step 6: Glaze and Enjoy

While the pretzels are still warm, brush them with a mix of melted dairy-free butter and maple syrup. This glaze not only adds a beautiful shine but also a hint of sweet contrast to the salty crust. Serve them immediately and prepare to impress yourself with these Vegan Soft Baked Pretzels!

How to Serve Vegan Soft Baked Pretzels

Garnishes

A sprinkle of coarse salt is the classic way to finish your Vegan Soft Baked Pretzels, but feel free to get creative. Try tossing them with garlic powder, smoked paprika, or even some nutritional yeast for a cheesy, umami touch. Fresh herbs like rosemary or thyme after baking also add a lovely aroma and flavor twist.

Side Dishes

Pretzels are perfect paired with dips that enhance their chewy goodness. Mustard, especially tangy Dijon or spicy brown mustard, is a timeless choice. Vegan cheese sauces, beer cheese dips made with non-dairy cheese, or even a sweet maple mustard blend create delicious flavor combinations you’ll want on repeat.

Creative Ways to Present

Want to impress at your next gathering? Thread smaller pretzel bites on skewers with cherry tomatoes, olives, or cubes of vegan cheese for a fun appetizer. You could also slice them and use as a bun alternative for vegan sandwiches or serve alongside hearty soups for added texture and comfort.

Make Ahead and Storage

Storing Leftovers

The best way to enjoy your Vegan Soft Baked Pretzels after the first day is to store them wrapped in greaseproof paper inside an airtight container. This keeps them from drying out while preserving their softness. Before serving, popping them back in a warm oven revives that freshly baked magic.

Freezing

If you want to make a batch ahead of time, these pretzels freeze beautifully. Freeze them wrapped individually in plastic wrap and then place in a freezer bag. When you’re ready to enjoy, thaw them slowly at room temperature or reheat directly from frozen in the oven for a few more minutes.

Reheating

Reheating your Vegan Soft Baked Pretzels is easiest in the oven. Preheat to around 160 degrees C and warm for 5 to 7 minutes to bring back that soft interior and slightly crisp crust. Avoid microwaving if you want to keep that wonderful texture intact, as it can make them a little chewy or soggy.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind it may make your pretzels a bit denser and less fluffy. You might want to try a blend of half whole wheat and half all-purpose flour to maintain softness.

What is the purpose of the baking soda bath?

The baking soda bath creates the classic pretzel crust by raising the dough’s pH. This reaction leads to that beautiful brown color and chewy exterior that sets pretzels apart from regular bread.

Can I make these pretzels gluten-free?

This recipe relies on gluten to develop its chewy texture, so substituting gluten-free flours will require significant adjustments and may not result in the same classic texture. There are separate gluten-free pretzel recipes designed specifically for that diet.

How long do these Vegan Soft Baked Pretzels stay fresh?

They’re best eaten the same day for optimal softness and flavor, but if stored properly in an airtight container, they can last up to two days without losing too much quality.

Is the maple syrup in the glaze necessary?

The maple syrup adds a subtle sweetness and helps the glaze achieve a beautiful shine and slightly sticky finish. If you prefer, you can brush the pretzels with just melted dairy-free butter for a savory touch.

Final Thoughts

These Vegan Soft Baked Pretzels are such a rewarding treat to make and enjoy. They’re perfect for sharing, snacking, or simply indulging in a cozy moment at home. Don’t hesitate to give this recipe a try—you’ll fall in love with the process and, even more, with every warm, salty, soft bite you take. Trust me, once you make these, store-bought pretzels will be a thing of the past!