Big, chewy vegan pretzels reminiscent of my favourite ones from the mall food court. Use this recipe as a base and then change up the flavour with toppings (salt vs cinnamon sugar) or choose different dipping sauces. The options are endless!
3 tbsp vegan butter
1 cup non-dairy milk
1 packet quick rise yeast
3 tbsp cane sugar
2 1/4 cups all-purpose flour
1/2 tsp salt
2 cups warm water
1/3 cup baking soda
Melt the vegan butter in a pot on medium heat, then add the nondairy milk and heat until it is steaming and but not boiling.
Pour into a large mixing bowl and evenly sprinkle the yeast over top. Set a timer for 10 minutes and let it sit without touching it.
Add the sugar and stir to break it up.
Add the flour and salt, stirring to form a soft dough ball. When it gets too hard to mix with a spoon, use your hands to incorporate it and knead for about 30 seconds. Don’t knead too much or it will get tough and not as fluffy.
Cover the bowl with a dish towel. Set a timer for 1 hour and leave it on your counter to rise.
Preheat your oven to 375 F. Lien a baking tray with parchment paper.
Break dough into 6-8 even chunks. Roll each into a long thin piece of dough (see video below for demo) and fold into a pretzel shape (again, see video).
Add the baking soda and warm water to a mixing bowl.
Dip each pretzel into the baking soda water for a few seconds, then let the excess drip off and place on the parchment-lined baking tray.
Bake 6-8 minutes until golden-brown on top.
I like to brush mine with vegan butter and sprinkle either salt or a mixture of cinnamon & sugar overtop while they are still warm. Enjoy!
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