Homemade Vegan Soft Pretzels

Diary free soft pretzels recipe

The Spruce / Cara Cormack

  • Total: 42 mins
  • Prep: 30 mins
  • Cook: 12 mins
  • Rising Time: 60 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
77 Calories
2g Fat
14g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 77
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 5073mg 221%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 1g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making your own soft pretzels at home is not as difficult as you might think! A simple yeast dough is made and left to rise, then rolled into "ropes" and formed into twisted pretzel shapes. A quick dunk in a mixture of boiling water and baking soda, just 12 minutes in the oven, and you have soft, warm pretzels that are also dairy-free.

This recipe is a vegan snacking staple for kids and adults, great for movie nights and after-school snacks, and the perfect appetizer for parties. Feel free to sprinkle your pretzels with spices, sugar, or nutritional yeast for different pretzel variations.

Ingredients

  • 1 (1/4-ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup granulated white sugar
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour (plus more if needed)
  • 7 cups water
  • 1/2 cup baking soda
  • 1/2 tablespoon coarse salt (or Hawaiian sea salt; to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free soft pretzels
    The Spruce / Cara Cormack
  2. In a large mixing bowl, combine the yeast, 1 cup of warm water, sugar, and 1 teaspoon of salt, stirring until the yeast is dissolved.

    Combine yeast, warm water, and sugar
    The Spruce / Cara Cormack
  3. Let stand for 5 minutes, or until the mixture is bubbly.

  4. Gradually add the flour until a soft dough forms that is neither sticky nor dry, adding extra flour if necessary.

    Gradually add flour
    The Spruce / Cara Cormack 
  5. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3 to 4 minutes.

    Turn the dough out
    The Spruce / Cara Cormack
  6. Place dough in a lightly oiled bowl and cover with a lint-free kitchen towel.

    Place dough in lightly oiled bowl
    The Spruce / Cara Cormack
  7. Let rise in a warm place for about 1 hour or until doubled in bulk.

  8. Preheat the oven to 400 F. Lightly grease a large baking sheet and set aside. Bring the 7 cups of water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat.

    Bring water and baking soda to a boil
    The Spruce / Cara Cormack
  9. Punch down the dough and turn out onto a clean work surface.

    Punch down dough
    The Spruce / Cara Cormack
  10. Separate the dough into 8 roughly equal pieces.


  11. Roll each piece of dough into a rope about 1/2-inch thick.

    Roll out into cords
    The Spruce / Cara Cormack
  12. Twist the ropes into pretzel shapes: Make a U-shape with the rope of dough and bring the two ends together, crossing one over the other. Gently press where they cross to adhere to one another.

    Twist ropes
    The Spruce / Cara Cormack
  13. Flip the twisted part over so the ends of the rope are touching the bottoms of the U. Gently press again to secure the rope ends to the base of the pretzel.

    Flip pretzel
    The Spruce / Cara Cormack
  14. Drop 1 pretzel at a time into the boiling water and boil for about 30 seconds.

    Put pretzels in water
    The Spruce / Cara Cormack
  15. Remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your pretzels have been boiled.

    Remove pretzel
    The Spruce / Cara Cormack
  16. Sprinkle with coarse salt and bake until golden brown, about 11 to 12 minutes.

    Sprinkle with salt
    The Spruce / Cara Cormack
  17. Allow pretzels to cool slightly before serving. Serve warm or at room temperature and enjoy.

    Allow pretzels to cool
    The Spruce / Cara Cormack

Tips

  • During shaping, if the ends don't stick, use your finger to dab a bit of water on the pretzel. Also, for a crispier bottom, use parchment rather than oil-sprayed pan.
  • If you prefer, cut the ropes into small pieces to make pretzel bites.
  • These pretzels are best served warm from the oven, but if you have to make them ahead of time there are a few tips to follow to present them at their best. If for a party, you can loosely wrap the pretzels in foil and place in a slow cooker on warm; add a little water to the bottom of the crock pot to keep them from drying out.
  • You can store pretzels for a day or two in zip-top bags. To reheat, brush with a little water and heat in the microwave for 10 to 15 seconds. If you have frozen them, place the pretzels on a lined baking sheet and bake at 450 F for 5 to 8 minutes.
  • In addition to sprinkling the tops of these pretzels with different flavors, you can serve them with a variety of dips. Warm, soft pretzels go perfectly with spicy mustard, but you can also offer a vegan cheese dip, dairy-free ranch dip, or even a vegan garlic aioli.