clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft & Chewy Vegan Pretzels

  • Author: Liv B
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 pretzels


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


  1. 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.
  2. 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.
  3. Add the sugar and stir to break it up.
  4. 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.
  5. Cover the bowl with a dish towel. Set a timer for 1 hour and leave it on your counter to rise.
  6. Preheat your oven to 375 F. Lien a baking tray with parchment paper.
  7. 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).
  8. Add the baking soda and warm water to a mixing bowl.
  9. 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.
  10. 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!

  • Prep Time: 1.5 hours
  • Cook Time: 8 minutes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.