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Cheeseburger-Stuffed Soft Pretzels with Mac Sauce

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


Soft pretzels stuffed with vegan beef and cheese, served with a “Big Mac” sauce for dipping. This cheesy Vegan Big Mac Stuffed Soft Pretzel recipe is a cross of a vegan Big Mac and a soft pretzel. Easy and full vegan burger flavors!


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.

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