Author: Homemade vegan buttery soft pretzels, just like at the mall, but better! Soft pretzels take a bit of time to make, but each step is super easy, and the end result is totally worth it. Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be, right in the comfort of your own home!
FEATURED COMMENT:
Hands down the best soft pretzels ever!! Have made these twice and now have my friends requesting them any time we get together. Also very simple to make! - Meaghan ⭐⭐⭐⭐⭐
These vegan pretzels are amazing still warm from the oven, but you can also just pop one in the microwave for a few seconds to warm it back up again so you can enjoy a warm pretzel whenever you like! Soft pretzels also freeze amazingly well so you can have them at the ready whenever a craving strikes.
Now here's a tip for some extra yum: brush some melted vegan butter right on the pretzel just before serving for that extra buttery flavour! Serve with mustard, enjoy plain, or one of my 3 pizza dips would also be great with these pretzels!
How to Make Soft Pretzels:
- To make vegan buttery soft pretzels: in a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. After ten minutes the mixture should be very foamy. If it isn't foamy, your yeast is likely too old so you should purchase new yeast and try again.
- Add the flour and melted vegan butter to the yeast mixture and stir until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 - 5 minutes until it comes together into a nice firm ball of dough.
- Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.
- Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17" (43cm) long. Twist the ends of the rope together.
- Then fold the twisted ends over onto the middle of the rope to form a pretzel shape. Repeat with the remaining pieces of dough to make 8 pretzels.
- For the baking soda bath, heat the 4 cups of water in a medium pot until it reaches a light simmer. Stir in the baking soda, it will foam a lot. Place a pretzel on a slotted spatula then dip it into the baking soda bath for 5 seconds. Now place the dipped pretzel on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels.
Note: The baking soda bath is what gives the pretzels that dark brown colour, without it, they would be white and doughy.
- Bake the pretzels for 12 - 15 minutes until the are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Buttery Soft Pretzels
Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be. Great for making ahead and freezing for later.
Servings: pretzels
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Ingredients
For the pretzel dough:
- 3 tablespoons white sugar, (sub maple syrup or agave if preferred)
- 2 ¼ teaspoon active dry yeast, (or 1 packet)
- 1 cup warm water, (think bath water temperature)
- 2 ½ cups all-purpose flour
- 1 tablespoon melted vegan butter, (plus more for greasing the bowl)
For the baking soda bath:
- 4 cups hot water
- ¼ cup baking soda
For garnish:
- 1 - 2 tablespoons rock salt
- melted vegan butter
Instructions
To make the pretzels:
- In a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. The mixture should be very foamy. If it isn't foamy, your yeast is likely too old so you should purchase new yeast and try again.
- Add the flour and melted vegan butter to the yeast mixture and stir in until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 - 5 minutes until it comes together into a nice firm ball of dough. Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.
To form the pretzels:
- Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17" (43cm) long. To form a pretzel shape: twist the ends of the rope together...
- Then fold the twisted ends down onto the middle of the rope to form a pretzel shape. Repeat with the remaining pieces of dough to make 8 pretzels.
To cook the pretzels:
- Preheat your oven to 400F (200c). Line two baking sheets with parchment paper.
- For the baking soda bath, heat the 4 cups of water in a medium pot until it reaches a light simmer. Stir in the baking soda, it will foam a lot. Place a pretzel on a slotted spatula then dip it into the baking soda bath for 5 seconds. Now place the dipped pretzel on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels. (The baking soda bath is what gives the pretzels that dark brown colour, without it they would be white and doughy).
- Bake the pretzels for 12 - 15 minutes until the are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels.
Notes
Make Ahead & Freezing:
Once completely cooled, store the pretzels in an airtight container or bag at room temperature for up to 2-3 days (do not refrigerate, as this can dry them out). Pretzels also freeze well. Once cooled, freeze in a freezer-safe bag or container for up to 2 months. Oven Reheating:
If you’d like to reheat a full batch (or a few pretzels), preheat the oven to 300°F (150°C) and warm the pretzels on a baking sheet or directly on the oven rack for 8–10 minutes, until heated through. For extra softness and a fresh-baked finish, lightly spritz with water or brush very lightly with melted vegan butter before reheating, then brush with melted vegan butter just before serving. Reheat from Frozen:
Reheat frozen pretzels at 325°F (165°C) for 12–15 minutes, until warmed through, then brush with melted vegan butter before serving. Microwave Reheating:
A single pretzel can be microwaved for a few seconds until warm, but oven reheating gives the best texture when reheating multiple pretzels.
Once completely cooled, store the pretzels in an airtight container or bag at room temperature for up to 2-3 days (do not refrigerate, as this can dry them out). Pretzels also freeze well. Once cooled, freeze in a freezer-safe bag or container for up to 2 months. Oven Reheating:
If you’d like to reheat a full batch (or a few pretzels), preheat the oven to 300°F (150°C) and warm the pretzels on a baking sheet or directly on the oven rack for 8–10 minutes, until heated through. For extra softness and a fresh-baked finish, lightly spritz with water or brush very lightly with melted vegan butter before reheating, then brush with melted vegan butter just before serving. Reheat from Frozen:
Reheat frozen pretzels at 325°F (165°C) for 12–15 minutes, until warmed through, then brush with melted vegan butter before serving. Microwave Reheating:
A single pretzel can be microwaved for a few seconds until warm, but oven reheating gives the best texture when reheating multiple pretzels.
Nutrition
Serving: 1 pretzel (recipe makes 8 pretzels) | Calories: 181kcal | Carbohydrates: 36g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 2632mg | Potassium: 74mg | Fiber: 2g | Sugar: 5g | Vitamin A: 65IU | Calcium: 7mg | Iron: 1.9mg
Michele Fife says
This is such an awesome and easy recipe! Your site is one of my go to's for so much of my vegan cooking!
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Michele! That means a lot 😊
Michele Fife says
Can I sub brown sugar for the white?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michele! Yes, you can use brown sugar instead. It will add a tiny bit of molasses flavor, but it’ll still work great. 🙂
Kimberly says
These pretzels are a favourite in our home. Are they cooked or raw to freeze?
Jess @ It Doesn't Taste Like Chicken says
Either should work but freezing it baked is best for convenience when the craving strikes! 🙂
Amanda says
If you freeze them how do you recommend reheating?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amanda 😊 I recommend reheating frozen pretzels in a 350°F oven for about 10–15 minutes until warmed through, they’ll taste freshly baked!
Melanie says
these are so soft, absolutely amazing !!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you love them Melanie 🙂
Brianna James says
These were so yummy! I would definitely make them again 😍
Jess @ It Doesn't Taste Like Chicken says
We hope you do! Thanks for your review!
Kamryn Butler says
Made these for my sister and her partner since they're vegan and they were a SMASH HIT!! Instructions were clear and easy to follow. Wish i could share a picture cuz they turned out gorgeous. Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful!! Thrilled you loved them! You are welcome to share a picture on Instagram and tag me @itdoesnttastelikechicken I would love to see 🙂
Meaghan says
Hands down the best soft pretzels ever!! Have made these twice and now have my friends requesting them any time we get together. Also very simple
To make!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I love that! So thrilled it's become a go-to recipe for you Meaghan 🙂