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
Justine says
This could possibly be the best pretzel I’ve ever had. I couldn’t eat just one. I don’t comment on recipe posts that often out of laziness, but this one definitely deserved positive feedback! Thanks for satisfying my pretzel craving.
Sam Turnbull says
Aww thank you, Justine!!
Hannah says
I was wondering if I could substitute self rising flour in this recipe? My friend sent this recipe and said it’s to die for!!
heath says
these were so so good!! i tried to make them *slightly* healthier & i love whole wheat bread, so i used 2 cups AP flour & 1/2 cup whole wheat flour. i also only used 2tbsp of sugar because i felt like 3 would be a lot. i also had to use instant yeast & adjust the rising tome since it was all i had. even with the changes i made, these turned out AMAZING. 10/10 would make them again.
Kirsty says
These are awesome!! They've all gone and all before dinner time... Whoops noones hungry!
Looking forward to making more and trying a cinnamon sugar topping..
Bailey says
First time I’ve ever made pretzels and they came out perfect!! So good, fluffy, and easy to make. Thanks so much! Taking my baking skills up a bit
Sam Turnbull says
So happy you loved them, Bailey 🙂
SP says
Tried this recipe and it was amazing! The dough wasn't firm, it was sticky and I had to use flour while rolling them into ropes which made me wonder if I'm going to mess it up. Don't know what happened but the pretzels came out perfect.
Cj says
Can you double this recipe successfully?
Samantha Cadotte says
Looks so delicious! Can I substitute with whole wheat flour?
Caroline says
Just made these and they turned out so pretty and delicious! They were so fun to make I can’t wait to make them again. Thanks for the great recipe!
Sam Turnbull says
So happy you enjoyed it, Caroline 🙂
Tree says
Made these today-my first attempt at preztels EVER. Well, they're gone. 🙂 Will definitely be making these again. I'm wondering if they can be made with ivory whole wheat flour? I'm diabetic and a steady diet of AP flour is not in the cards.
Sam Turnbull says
So happy you enjoyed! Baking with alternative flours is not my specialty, so I suggest you look up a guide for this. Enjoy!
Susan Green says
I made these today and fell in love! Covered most of them with 'everything but the bagel' seasoning and had the others with some cashew queso and they were all amazing, great recipe!
Sam Turnbull says
Yay!! So happy you loved them, Susan 🙂
Tina P says
Made two batched of these today with my kids. They loved them super easy, lots of fun and tasted great! looking forward to sharing with our non vegan wider family members tomorrow. Thanks Sam!
Sam Turnbull says
You're welcome 🙂
Marianne Atkins says
Just found your recipe for the vegan pretzel rolls, omg they were the best ever. Thank you so much, easy to follow .
Katherine says
I realoze that it has been awhile since you posted, but I just tried this recipe and it was PERFECT. I was a bit nervous as I have never made pretzels but have been trying to avoid the overpriced ones at the mall. I used my dough hook in my mixer instead of kneading the dough and it worked out well.
Your recipe was easy to follow and so helpful!
Sam Turnbull says
Aww yay!! Thrilled you loved them so much, Katherine! That's the beautiful thing about good recipes, they never get old 🙂
Gail alfres says
Just put the dough together, is there really NO salt in the dough???
Sam Turnbull says
There is salt in the vegan butter and the coarse salt is sprinkled on salt so there was no need to add any extra salt as they would be too salty.
Gail says
Ok, they turned out FABULOUS! My kids were amazed and gobbled them up.
Sam Turnbull says
Yay!!
Chandra says
Weird question but is white sugar vegan? I've heard yes and no depending on the source, but if I make these for a vegan friend would it be fine to use the recipe as is it should I locate specially produced sugar instead?
Sam Turnbull says
Hi Chandra, the reason some sugars aren't vegan is that bone char can be used to filter the sugar. As far as I know, using bone char in sugar isn’t very common anywhere other than the US. Always good to double check with the brand you are purchasing. I use Redpath here in Canada and they say on their site that it’s vegan-friendly. A good tip is that organic sugar is always vegan.
Briana Karry Payne says
I've been on your website for about an hour now and can not stop pining all of your recipes! I can not wait to try them!
Sam Turnbull says
Haha! That's awesome! Welcome, Briana! I hope you love all the recipes you try 🙂
Torrie says
Thaaaaats it, Sam. I can’t with you.
Every single recipe I’ve made of yours has been so perfect that I can’t stop at a reasonable portion! I’ve made this twice already. So easy and I wouldn’t be able to tell the difference from these and mall pretzels! So long, summer bod. Keep up the great work!
Sam Turnbull says
Bhahahaha!! Sorry/not sorry? So happy you are loving my recipes so much, Torrie 🙂
Bernadette says
Is there any way to make the flour gluten free? This recipe looks delish!
Sam Turnbull says
Gluten-free is not my expertise, but you are welcome to try, I just can guarantee results. Enjoy!
Sirpa says
Have just made a batch of these - just gotta warn anyone making them that they're VERY more-ish and they will disappear off the baking tray veeeeeery quickly. 😀
Sam Turnbull says
Hahah! Thrilled you enjoyed them so much, Sirpa 🙂
Rachel says
Fabulous. Absolutely Amazing. Fluffy magic on the inside, perfect crunch on the outside. I have always had a “soft” spot for pretzels (heh) and these are easily the best pretzel I’ve had in my life. And they were shockingly easy- with how they turned out for us you could probably get nearly 10 smaller pretzels from the batch depending on how fluffy you like them
Sam Turnbull says
Yay!!!! So thrilled you loved them so much, Rachel! Thanks for the great review 🙂
Carolyn says
I would love recipes from this
Cookbook
Sam Turnbull says
You can order by cookbook here. Enjoy!