Vegan Soft Baked Pretzels Recipe
Introduction
These vegan soft baked pretzels are a delicious and satisfying treat, perfect for sharing or enjoying as a snack. Soft on the inside with a golden crust, they offer the classic pretzel flavor without any dairy. Making them at home is easier than you might think!
Ingredients
- 30g dairy-free block butter, melted
- 550g all-purpose or plain flour
- 7g active dry yeast (1 pack)
- 1 heaped tablespoon caster sugar
- 250ml warm water
- 800ml water (for boiling)
- 40g bicarbonate of soda (baking soda) for the baking soda bath
- Coarse pretzel salt (or flaky sea salt) for sprinkling
- 30g dairy-free butter
- 1 tablespoon maple syrup, melted (for the glaze)
Instructions
- Step 1: In a large mixing bowl, combine the melted dairy-free butter, flour, yeast, caster sugar, and warm water. Mix together until a dough forms. You can use a stand mixer with a dough hook or knead by hand on a lightly floured surface until smooth and elastic.
- Step 2: Place the dough into a lightly oiled bowl, cover with a tea towel, and leave in a warm spot to double in size (about 1-2 hours).
- Step 3: Once doubled, turn the dough onto a floured work surface. Shape into a smooth ball without over-kneading, then divide into 8 equal pieces.
- Step 4: Roll each piece into a long log about 20-24 inches long. Shape each log into a pretzel by forming a U, twisting the ends, and folding them down to pinch the bottom.
- Step 5: Prepare the baking soda bath by bringing 800ml water to a light simmer in a saucepan. Stir in the baking soda and allow to cool slightly.
- Step 6: Carefully submerge each pretzel into the baking soda bath for 20-30 seconds, flipping halfway through. Remove and drain excess liquid, then place on a baking tray lined with greaseproof paper.
- Step 7: Preheat your oven to 180°C fan.
- Step 8: Sprinkle the pretzels generously with coarse pretzel salt.
- Step 9: Bake pretzels in the center of the oven for 10-12 minutes, or until golden brown.
- Step 10: While warm, mix the melted dairy-free butter and maple syrup. Brush this glaze over each pretzel to give a shiny finish.
- Step 11: Serve warm and enjoy! They are especially tasty with mustard.
Tips & Variations
- For extra flavor, add a teaspoon of garlic powder or dried herbs to the dough before kneading.
- You can substitute maple syrup glaze with a simple brush of melted vegan butter if preferred.
- If you don’t have pretzel salt, use flaky sea salt or coarse kosher salt.
- Make sure the water for the baking soda bath is not boiling to avoid toughening the dough.
- Try shaping the dough into mini pretzels or pretzel bites for an easy snack option.
Storage
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 160°C for about 5 minutes. You can also freeze pretzels before baking; after shaping and baking soda bath, freeze on a tray then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a stand mixer?
Yes, you can mix and knead the dough by hand on a floured surface. It just takes a bit more time to develop the dough’s elasticity.
Why do pretzels need a baking soda bath?
The baking soda bath gives pretzels their distinctive chewy crust and deep brown color by reacting with the dough’s surface during baking.
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Vegan Soft Baked Pretzels Recipe
- Total Time: 3 hours (including dough rising time)
- Yield: 8 soft pretzels 1x
- Diet: Vegan
Description
This Vegan Soft Baked Pretzels recipe offers a deliciously chewy and golden-brown treat perfect for snacks or parties. Made without any dairy, these pretzels are soft, flavorful, and topped with a shiny maple-butter glaze for the perfect finishing touch.
Ingredients
Scale
Dough Ingredients
- 30g dairy-free block butter (melted)
- 550g all-purpose/plain flour
- 7g active dry yeast (1 pack)
- 1 heaped tablespoon caster sugar
- 250ml warm water
Baking Soda Bath
- 800ml water (for boiling)
- 40g bicarbonate of soda / baking soda
Toppings and Glaze
- Course pretzel sea salt (for sprinkling)
- 30g dairy-free butter
- 1 tablespoon maple syrup (melted for glaze)
Instructions
- Prepare the Dough: Add the melted dairy-free butter, all-purpose flour, active dry yeast, caster sugar, and warm water into a large mixing bowl. Mix until combined. Knead the dough by hand on a lightly floured surface or using a stand mixer with a dough hook until it forms a smooth and elastic ball.
- First Rise (Proving): Place the dough into a lightly oiled bowl, cover with a tea towel, and set it in a warm place until it doubles in size, approximately 1 to 1.5 hours depending on ambient temperature.
- Shape the Pretzels: Once risen, turn the dough out onto a floured work surface. Gently deflate and roll into a smooth ball. Divide the dough evenly into 8 portions. Roll each into a long log about 20-24 inches (50-60 cm). Form each log into a ‘U’ shape, then twist the ends and fold them down to create the classic pretzel shape.
- Make Baking Soda Bath: In a saucepan, bring 800ml water to a light simmer and add 40g bicarbonate of soda. Stir to dissolve and let cool slightly.
- Bake Soda Dip: Carefully dip each shaped pretzel into the baking soda bath for 20-30 seconds per side, flipping halfway. This step helps develop the characteristic chewy crust and brown color.
- Prepare for Baking: Remove pretzels from the bath, draining excess liquid, and place them onto a baking sheet lined with greaseproof paper.
- Preheat Oven: Heat the oven to 180°C fan (160°C conventional).
- Add Salt Topping: Sprinkle coarse sea salt evenly over the tops of the pretzels for flavor and texture.
- Bake Pretzels: Bake on the middle rack for 10-12 minutes or until the pretzels turn a beautiful golden brown.
- Prepare Glaze: While the pretzels bake, melt 30g dairy-free butter with 1 tablespoon maple syrup to create a glaze.
- Glaze and Finish: Remove baked pretzels from the oven and brush the glaze over their surface to give a shiny coating and enhance flavor.
- Serve: Serve warm and enjoy with mustard or your favorite dipping sauce.
Notes
- For optimum proofing, place the bowl with dough in a warm, draft-free spot, such as inside an oven with just the light on or near a radiator.
- Do not over-knead the dough once it has risen, as this can lead to overly dense pretzels.
- The baking soda bath is essential to achieve the traditional chewy texture and deep brown color.
- You can substitute coarse sea salt with flaky salt if preferred.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days; reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American-style
Keywords: vegan pretzels, soft pretzels, dairy-free pretzels, homemade pretzels, vegan snack
