Description
Delicious, soft, and chewy vegan pretzel bites that are perfect as a snack or appetizer. Made with simple ingredients and baked to golden perfection, these pretzel bites are coated with melted vegan butter and coarse sea salt for the classic pretzel flavor.
Ingredients
Scale
Dough
- 1 packet instant yeast
- 1 1/4 cups warm water
- 2 tablespoons light brown sugar
- 3 to 3 1/4 cups all purpose flour
- 1 teaspoon salt
Boiling Solution
- 12 cups water for boiling pretzels
- 1/2 cup baking soda
Topping
- 3-4 tablespoons vegan butter, melted
- 1 tablespoon coarse sea salt
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Prepare Dough: In the bowl of a stand mixer, combine the warm water, brown sugar, and yeast, stirring to activate the yeast. Add 3 cups of flour and salt, then mix on low with the paddle attachment until the dough starts to come together. Add more flour as needed until you have a slightly sticky dough that doesn’t stick to your hands, about 3 1/4 cups total.
- Shape Dough: Transfer the dough to a clean flat surface and form it into a ball. Divide the dough into four sections and roll each into a long log. Cut each log into 1 inch pieces, approximately 11-12 bites per section.
- Boil Pretzel Bites: Bring 12 cups of water to a boil in a large pot. Slowly add the baking soda to the boiling water, stirring carefully as it may bubble up. Reduce heat as needed. Add about 12 pretzel dough pieces at a time to the boiling water, cooking each batch for 30 seconds until they float to the surface. Remove with a slotted spoon and place on parchment paper or silicone mat to cool.
- Arrange and Top: Place the boiled pretzel bites on the prepared baking sheet. Brush each with melted vegan butter and sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 15 minutes or until the tops are browned and golden.
- Serve: Remove from oven and serve warm. Enjoy your vegan pretzel bites!
Notes
- Leftover pretzels can be stored in a covered container for up to 3 days or frozen for longer storage.
- For a cinnamon sugar variation, omit the coarse sea salt. After baking, brush bites with melted vegan butter and dip in a mixture of 3/4 cup sugar and 2 teaspoons cinnamon.
- Gluten free flour may be used as a substitute, though this recipe is not tested with gluten free mix; use a high-quality gluten free blend for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
