Vegan Soft Pretzel Bites

There’s nothing I love more than a salty, warm, pretzel. They are seriously so comforting and delicious. This spin on a typical pretzel turns the big warm pretzels you love into bite-size form. These pretzel bites are the perfect snack, and they taste so good dipped in grainy dijon mustard.

Why you’ll love these pretzel bites:

• Quick: Despite what you may think, this recipe takes no time at all with the exception of the proofing of the dough. Prep it in only 15-minutes
• Versatile: Use this dough recipe to make any shape or size of pretzel you want
• Delicious: This is the ultimate snack and comfort food. You’ll love these pretzel bites for game day, after school, or anytime

Ingredient Notes:

Yeast: There are two main types of yeast that you’ll find at your store – active dry or instant rise (or sometimes called quick rise or rapid rise). Both types will work but require different instructions to activate them. Active dry dissolves in warm water and with sugar in order for it to “bloom”. Instant rise yeast doesn’t need to be proofed in warm water and can be added directly into your recipe which is what I used for this recipe. Whichever you have or choose, just make sure you activate it properly if you need to.

Baking Soda: Make sure you use baking soda, not powder. Baking soda is pure sodium bicarbonate vs. powder is sodium bicarbonate and powdered acid. It’s important to ensure you use the right thing in your baking or you risk your baking not turning out right!

How to make pretzel bites

1. Grease a large bowl with 1 – 1 ½ tbsp of vegetable oil. Set aside.

2. In a large bowl, mix together flour and salt. Create a well in the middle of the bowl. Set aside.

3. In a medium-sized bowl, combine water, yeast and brown sugar. Mix to combine. Let the mixture sit for 5 minutes. Pour the sugar/yeast minute into the large bowl, along with the melted butter. Knead the mixture for a couple of minutes to form a dough.  If the dough is too sticky, add flour if it is too dry, add flour. Transfer the dough to a lightly floured surface, kneading well for 3 – 4 minutes to make a soft + smooth dough. Round the dough and place it into the large-greased bowl. Cover with a tea towel or cloth and set in a warm place to rise for 1 hour, until doubled in size. This may depend on your environment. 

4. Preheat the oven to 425 F degrees and prepare two baking trays with parchment paper.

5. Add the 12 cups of water to a large pot and bring to a boil.

6. Reduce the heat and slowly add in the baking soda. Make sure to add it in small increments, so it doesn’t boil over.  Reduce heat slightly while you prepare the bites.

7. Once the dough has doubled in size, remove the bowl onto a lightly floured surface. Divide the dough into four quarters. Use your hands to press down on the dough and roll each piece into a long rope, approximately 2 feet long and 1 inch thick. Cut each rope of dough into 12 – 14 pieces, about 1-inch pieces. 

8. Bring the pot of baking soda water back to a boil.

9. Add the pretzel bites to the pot in 3 or 4 different batches.  Boil them for 20 – 30 seconds. Remove the pretzel bites with a slotted spoon and onto one of the baking trays.  Repeat these steps and arrange the pretzel bites evenly between the two baking trays. Make sure they are not touching.

10. In a small bowl whisk the egg, then gently brush the tops of the pretzel bites.

11. Sprinkle sesame seeds over as many of the bites as you wish, and cover with a generous amount of flaky salt.

12. Bake for 18 minutes, until a golden brown. 

13. Serve warm with grainy mustard, lightly salted butter, or Vegan Queso! Absolutely delicious!

Expert Tips & FAQ:

Butter: If you are not vegan, use regular butter. 

How can I make these sweet? For a sweet snack that is both impressive and delicious, use a generous amount of cinnamon sugar instead of flaky salt. Serve with cream cheese icing! 

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Storage: Store in an airtight container at room temperature for 2-3 days. Store in an airtight container or bag for 1 – 2 months in the freezer. Reheat in the microwave OR at 350F in the oven for 10 minutes.

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• Shaved Brussel Sprout Salad
• Israeli Fattoush Salad
• Jackfruit BBQ Burger
• Grilled Vegetable Wrap
• Zucchini Lasagna Recipe

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Vegan Soft Pretzel Bites

5 from 1 vote

These pretzel bites are easy and so delicious. They're perfect for game day, an appetizer, after-school snack, or just any occasion.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Vegan Appetizers

Cuisine Vegan, Vegetarian, Dairy-Free, Baked Goods

Servings 55

Calories 61 kcal

Ingredients

  

1x2x3x

• 4 ½ cups all-purpose flour
• 2 ½ tsp salt
• 2 tbsp brown sugar
• 1 ¾ tsp rapid rise yeast
• 1 ¾ cups warm water
• 6 tbsp vegan butter melted, I recommend earth balance
• 12 cups water
• 1/3 cup baking soda
• 1 vegan egg Bob's Red Mill mixture works well or 1 regular egg if not vegan
• sesame seeds
• flaky salt

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Instructions

 

• Grease a large bowl with 1 – 1 ½ tbsp of vegetable oil. Set aside.
• In a large bowl, mix together flour and salt. Create a well in the middle of the bowl. Set aside.
• In a medium-sized bowl, combine water, yeast and brown sugar. Mix to combine. Let the mixture sit for 5 minutes. Pour the sugar/yeast minute into the large bowl, along with the melted butter. Knead the mixture for a couple of minutes to form a dough.  If the dough is too sticky, add flour if it is too dry, add flour. Transfer the dough to a lightly floured surface, kneading well for 3 – 4 minutes to make a soft + smooth dough. Round the dough and place it into the large-greased bowl. Cover with a tea towel or cloth and set in a warm place to rise for 1 hour, until doubled in size. This may depend on your environment. 
• Preheat the oven to 425 F degrees and prepare two baking trays with parchment paper.
• Add the 12 cups of water to a large pot and bring to a boil.
• Reduce the heat and slowly add in the baking soda. Make sure to add it in small increments, so it doesn’t boil over.  Reduce heat slightly while you prepare the bites.
• Once the dough has doubled in size, remove the bowl onto a lightly floured surface. Divide the dough into four quarters. Use your hands to press down on the dough and roll each piece into a long rope, approximately 2 feet long and 1 inch thick. Cut each rope of dough into 12 – 14 pieces, about 1-inch pieces. 
• Bring the pot of baking soda water back to a boil.
• Add the pretzel bites to the pot in 3 or 4 different batches.  Boil them for 20 – 30 seconds. Remove the pretzel bites with a slotted spoon and onto one of the baking trays.  Repeat these steps and arrange the pretzel bites evenly between the two baking trays. Make sure they are not touching.
• In a small bowl whisk the egg, then gently brush the tops of the pretzel bites.
• Sprinkle sesame seeds over as many of the bites as you wish, and cover with a generous amount of flaky salt.
• Bake for 18 minutes, until a golden brown. 
• Serve warm with grainy mustard, lightly salted butter, or Vegan Queso! Absolutely delicious!

Video

Notes

If you are not vegan, use regular butter. 

This is the PERFECT party appetizer! You’ll seriously impress your guests.

For a sweet snack that is both impressive and delicious, use a generous amount of cinnamon sugar instead of flaky salt. Serve with cream cheese icing! 

Store in an airtight container at room temperature for 2-3 days.

Store in an airtight container or bag for 1 - 2 months in the freezer. Reheat in the microwave OR at 350F in the oven for 10 minutes.

Nutrition

Serving: 55 | Calories: 61kcal | Carbohydrates: 8.8g | Protein: 1.7g | Fat: 2.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Trans Fat: 0.3g | Cholesterol: 3.4mg | Sodium: 516.5mg | Fiber: 0.6g | Sugar: 0.4g

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