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Vegan Pretzel Bites

Easy-to-make soft vegan pretzel bites. This recipe yields the fluffiest bites to dip into your favorite “cheese” dip for an appetizer or snack.

Close up of a pretzel bite topped with coarse sea salt.

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Ingredients

This recipe for easy vegan pretzel bites calls for basic pantry staples. You can find the full recipe including ingredient amounts in the recipe card below.

  • Non-dairy milk: You will need 1½ cup to make the dough and another quarter cup for an egg wash substitute. My go-to vegan milk is oat milk, but you can use your favorite as long as it is plain and unsweetened.
  • Brown sugar: Adds a touch of sweetness and flavor depth. You can use regular sugar or maple syrup instead. Not all sugar is vegan, so make sure to get organic if possible.
  • Salt: Mixed right into the dough for flavor.
  • Yeast: Use one packet of active dry yeast (if you have the kind in a jar, use 2¼ teaspoons.)
  • Flour: All-purpose flour works best for fluffy, soft pretzel bites.
  • Oil: A simple cooking oil like canola or olive oil.
  • Coarse salt: For sprinkling on top of the pretzels before baking.
  • Baking soda & water: You’ll be bringing these two ingredients together to a boil and boiling the pretzel bites before baking. Curious about the chemistry behind this? Read here!
Ingredients for this recipe laid out on a surface.

How to Make

The printable recipe is in the recipe card below.

I use my Kitchenaid mixer with the dough hook to make these pretzel bites, but you can use a regular mixing bowl, a wooden spoon, and your hands, too.

Yeast and water in a mixer.

Step 1: Mix together the warm non-dairy milk, yeast, brown sugar, and salt. Let the yeast proof for about 5 minutes. At this point, you should see it getting foamy. (If you don’t see any little bubbles forming on top, it could mean your yeast is dead.)

Flour added to yeast and water mixture.

Step 2: Stir in the oil, then mix in the flour 1 cup at a time until the dough is no longer sticky.

Vegan pretzel dough in a bowl.

Step 3: Mix until the flour is incorporated. The dough should briefly stick to the sides of your mixer and pull away. If the dough is too sticky, add a little more flour

Pretzel dough on a dough hook in a stand mixer.

Step 4: Knead the dough for 5 minutes with a dough hook or by hand.

Dough in a bowl after rising.

Step 5: Let the dough rest for 15 minutes in a separate, oiled bowl. In the meantime, preheat the oven to 425°F and bring 3 quarts of water and baking soda to a boil in a large pot.

Ball of pretzel dough cut into 8 pieces.

Step 6: Remove the dough from the bowl and place onto a cutting board. Divide the dough into 8 pieces.

Pretzel dough cut into pieces on a cutting board.

Step 7: Roll each section of dough into a rope about 12-14 inches long. Cut into 1-inch pieces.

Two pretzels on a slotted spoon after being boiled in baking soda water.

Step 8: Drop 10-12 pieces into the boiling water at a time. Let cook for 15 seconds, then remove from the pot with a slotted spoon and place on a baking sheet.

Pretzel bites being sprinkled with coarse salt on a baking sheet.

Step 9: For an “egg wash,” we are just using some more non-dairy milk. Brush on each bite before sprinkling with coarse salt.

Golden brown, soft vegan pretzel bites on a baking sheet.

Step 10: Bake ’em according to the recipe card instructions. Let cool for about 5 minutes.

Vegan pretzel bites freshly baked on a baking sheet.

Storage

Store any leftovers in an airtight container for up to:

  • Room temperature: 2 days
  • Fridge: 4 days
  • Freezer: 1 month

Variations & Substitutions

  • You can use warm water in place of the dairy-free milk.
  • Toppings: Sprinkle some cinnamon sugar on top for sweet bites! You can also try the garlic parmesan topping I use on these breadsticks.

Serving Ideas

My favorite way to enjoy vegan pretzel bites is with beer cheese dip. You can also enjoy them with some maple mustard sauce, spinach dip, or any dip that you love!

A soft pretzel bite being dipped into vegan beer cheese dip.

Commonly Asked Questions

Aren’t all pretzel bites vegan?

I get this question on social media a lot because many people don’t realize that traditional pretzels are made with an egg wash. This recipe uses non-dairy milk instead. Some recipes also call for butter, but we are using oil instead.

My pretzels did not turn out fluffy, what happened?

This could be due to a few reasons. 1) Expired or dead yeast. 2) Too hot liquid. Make sure the non-dairy milk is warm not hot. Anything 135°F and above will kill yeast. 3) Too much flour was added to the dough. Your dough should still be very slightly sticky, but not so sticky that it cannot be handled.

Can I make this recipe gluten-free?

I have not tested this recipe with gluten-free flour, but I have had success in other recipes using Bob’s Red Mill 1-to-1 gluten-free flour. If you try this substitution, please let us know how it turns out in the comments!

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Vegan Pretzel Bites

Karissa Besaw
Fluffy and soft vegan pretzel bites that are easy to make and ready in less an hour! Enjoy with your favorite savory dip for an appetizer or snack.
5 from 4 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine American, Vegan
Servings 10
Calories 237 kcal

Ingredients
  

  • cups non-dairy milk warm (but not hot)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast or 2¼ tsp
  • 4 – 4½ cups all-purpose flour
  • 2 tablespoons oil like canola or olive oil
  • 1/4 cup non-dairy milk for "egg wash"
  • 1-2 tablespoons coarse salt for sprinkling
  • 3 quarts water
  • 1/2 cup baking soda

Instructions
 

  • In a stand mixer or large bowl, stir together the milk, sugar, salt, and yeast. Let sit for 5 minutes, or until foamy (if it doesn't foam, this likely means your yeast is dead.)
  • Use a dough hook or wooden spoon, mix in the oil and 4 cups of flour 1 cup at a time. The dough should briefly stick to the sides of your mixer and pull away. If the dough is too sticky, add a little more flour (1 tablespoon at a time.)
  • Knead for about 5 minutes with the dough hook or by hand.
  • Let the dough rest for 15 minutes in an oiled bowl.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper (I use two 9×13 baking sheets.)
  • Bring 3 quarts of water and baking soda to a boil in a large pot.
  • While waiting for the water to reach a boil, remove the dough from the bowl and set on a clean counter. Cut into 8 equal pieces.
  • Roll each piece into 14 inch long ropes. Cut into 1-inch pieces.
  • Drop 10-12 pieces into the boiling water at a time. Let cook for 15 seconds, then remove from the pot with a slotted spoon and place on a baking sheet.
  • Brush each piece with non-dairy milk (this is a vegan egg wash substitution) and sprinkle with coarse salt.
  • Bake at 425°F for 12-15 minutes, or until golden brown. Let cool for at least 5 minutes before removing from the pan.

Notes

  • Makes about 60-70 pretzel bites.
  • I use either soy milk or oat milk for this recipe. You can also use water in a pinch.
  • To warm up cold milk, I typically microwave for 30-40 seconds, until warm to the touch but not hot
  • Recipe adapted from and inspired by Gimme Some Oven and Sally’s Baking Addiction.
  • This recipe can be halved. Click on the servings number and adjust accordingly.

Nutrition

Calories: 237kcalCarbohydrates: 42gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 837mgPotassium: 118mgFiber: 2gSugar: 4gVitamin A: 162IUVitamin C: 3mgCalcium: 67mgIron: 3mg
Did you try this recipe?Let us know how it was!

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