Baked Soft & Chewy Vegan Pretzels

by Olivia Biermann on Sep 21, 2019 (updated Aug 12, 2020)

Big, chewy baked vegan pretzels reminiscent of my favourite soft 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!

10 years cooking professionally, and experimentally for 15. Yes, that includes my stint working at the local pizza joint toying with the dough which eventually led to my first attempt at these vegan pretzels. I’ve come a long way since then, and it’s this recipe that finally made me stop. Much like its sister recipe for these homemade vegan bread recipes, it hits the perfect balance of soft interior vs. crackling exterior.

I’ve found that the magic isn’t just in the ingredients, it’s how they behave. The warmth of non-dairy milk, the richness of the vegan butter and yeast. They all have a role to play! Getting them all to harmonize is a bit of a passion project, you could say. And these vegan baked pretzels serve as a great substitute to the easiest homemade vegan bagels too!

What makes these pretzels sing?

It’s only with repeated testing, and taste testing… mostly taste testing, that these pretzels consistently hit the mark. Not only that, the process of making homemade vegan pretzels is actually fun! Here’s why:

I believe the baking soda bath is non-negotiable. It’s the difference between a pale, boring no knead bread roll and a crispy golden brown pretzel that has its signature snap.
If it weren’t for my testing with kneading and resting, this recipe wouldn’t be what it is today. Under-knead, and I’ve found the pretzels will fall apart. A gentle fold after it’s first rise and letting it rest a few minutes before shaping gives them their signature elastic chew.

Listen when the dough talks

After running more batches than I care to admit, I learned that most pretzel mishaps come from ignoring the signals the dough gives you. When it stretches into long ropes without tearing and springs back just a little, you’re in the clear.

Don’t under estimate the temperature of the dough! If it snaps back too much, it might be too cold and needs to rest. If it feels a little tacky, dust it with a bit of flour! Small tweaks can fix just about anything if you ask me.

A pause can save your pretzels

let the rolled ropes rest a minute before looping them into the classic shape we all love. The small pause lets the gluten relax so it doesn’t snap back.

Eat them hot, or get creative

After my first batch, I realized quickly that soft pretzels really are at their best hot out of the oven. Warm, chewy and light and glossy from the gentle brush of butter. After you demolish one or two (it’s hard not to), start playing around!

Toss them in cinnamon sugar for dessert, slice them open for a pretzel sandwich or chop the leftovers into croutons and serve them over a salad. I’ve done it with this no-knead vegan artisan bread and it’s the first thing gone every time!