Entrees, Vegan Food

Cheeseburger-Stuffed Soft Pretzels with Mac Sauce

1 comment

Have you ever had a stuffed pretzel? I hadn’t before now. But I really don’t know why… they are incredibly delicious and fun to make! Soft pretzels are not new to this blog – see this recipe.

But guys? Stuffing the dough before twisting it into pretzel shapes is the extra step I never knew I needed. There’s definitely a ton of creative filling ideas awaiting, not to mention a whole other list of sweet versions I want to try. But for today, we are starting with cheeseburger-stuffed pretzels.

So, how do they taste?

Think of these like a pizza pocket. Except instead of pepperoni, pizza sauce and cheese inside, there’s a creamy, cheeseburger-style vegan beef mixture. The pretzels are quickly boiled in baking soda water (the key to that classic pretzel look and taste) before being baked to golden perfection and sprinkled with coarse salt and sesame seeds.

The finishing touch is a vegan “Big Mac” inspired sauce. Its crazy delicious and perfect for dipping! I know with all the lockdowns happening, you might be looking for some fun recipes to try. Definitely try this one!

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

Cheeseburger-Stuffed Soft Pretzels with Mac Sauce

  • Author: Liv B
  • Total Time: 2 hours
  • Yield: 6 big pretzels 1x


Soft pretzels stuffed with vegan beef and cheese, served with a “Big Mac” sauce for dipping.



Pretzel Dough:

  • 1/2 cup warm water
  • 2 tbsp sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 cup vegan butter, melted
  • 1 cup unsweetened nondairy milk, warm
  • 1 tsp salt
  • 4 1/2 cups all-purpose flour
  • oil for greasing
  • Large pot of water
  • 1/2 cup baking soda (this amount is correct – its for the water)
  • coarse salt and/or sesame seeds for garnish


  • 1 tbsp oil
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 cup vegan ground beef
  • 1 tbsp tomato paste
  • 2 tbsp coconut milk or vegan cream
  • 1 cup vegan cheese shreds

Mac Sauce:

  • 1/2 cup vegan mayo
  • 2 tbsp ketchup
  • 1 tsp mustard
  • 1 tbsp finely diced pickles
  • 1 tbsp finely chopped red onion
  • 1/4 tsp garlic powder
  • pinch salt


  1. In a mixing bowl or bowl of a stand mixer, combine water, sugar and yeast and stir until combined. Let sit 5 minutes until foamy.
  2. Add the melted butter, warm milk and salt and stir to combine. Add the flour and mix with a spoon or dough hook until a dough ball is formed. Grease a large bowl with oil and place the dough in it, covering top with a dishtowel. Place in a warm, draft-free area for 1 hour to rise.
  3. Meanwhile, stir together all Mac sauce ingredients and place in the fridge.
  4. Into a medium frying pan, add oil, onion, garlic and ground beef. Cook, stirring frequently, until beef is cooked and browned. Add tomato paste and coconut milk and stir to combine. Turn off heat. Add vegan cheese shreds and stir so they kind of melt but not fully melt. Set aside to cool.
  5. Line two baking sheets with parchment paper.
  6. Preheat oven to 420 F. Bring the large pot of water to a boil. While it is heating up, work on step 7.
  7. Divide the pretzel dough into 6 pieces. Roll one piece out on a floured surface with a rolling pin into a long rectangle about 11 inches long by 3-4 inches wide. Spread a few spoonfuls of filling down the middle, then sprinkle on a line of cheese. Fold over and pinch the edge shut, rolling gently with your hands to make a cylinder and fully enclose the filling. Pinch the two ends closed. Fold into a pretzel shape by crossing the left side over to the right, then the right side over to the left. Repeat with all remaining dough balls.
  8.  Slowly (carefully!!) add the baking soda to the large pot of boiling water, stirring to combine. Using a mesh strainer or two spatulas, carefully lower a pretzel into the water. Boil for 30 seconds, then with the strainer or a slotted spoon, remove from the water, letting the excess drip off, then place on prepared baking tray. Repeat with remaining pretzels.
  9. Brush each with melted vegan butter or oil, sprinkle with coarse salt and or sesame seeds, and bake for 18-20 minutes, until golden.
  10. Let cool slightly before serving with Mac sauce to dip.

One Comment

  1. They are SO good!!!

Leave a Comment

Your email address will not be published.