Vegan Pretzel Bites

by Karissa's Vegan Kitchen

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.

Prep Time40

Cook Time15

Total Time55

Course: Appetizer, Snack

Cuisine: American, Vegan

Servings:

Calories: 237kcal

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 9x13 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.

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.