I don’t know about you, but every once in a while, a soft, warm and gooey pretzel comes to mind. I’m suddenly reminded by those times as a kid at the mall always asking for and enjoying Auntie Annie’s famous pretzels.
Who knew homemade soft pretzels were super easy to make in the comfort of your own home? I for sure didn’t until one day I decided I would give it a try.
These homemade vegan soft pretzels are salty, buttery, crunchy on the outside, yet warm and soft on the inside and will have your home smelling the mall in the best way.
Soft pretzels are perfect for an occasional mid-day or weekend snack. They’re also notorious around football season and serve as a great addition to a football party buffet table. Your guests will go crazy!
Are Homemade Pretzels Vegan?
Usually, pretzels you find at the mall, carnivals and concession stands at your local events and concerts aren’t entirely vegan, or dairy-free.
Different bakers will yield different ingredients. Some may use traditional butter which isn’t dairy-free. Others will use milk, while some will use water (more on that in a second). So, if you’re looking for a dairy-free alternative, baking your own is the best way to go.
What Do You Need To Make Vegan Soft Pretzels
The ingredients list is simple. You may already have these on hand. You’ll need:
Active dry yeast
Plant-based milk, I use oat milk
How To Make Vegan Soft Pretzels
This recipe is relatively easy to make but be prepared for it to take some time. Trust me, it’s worth the wait!
Start by making the dough
You’ll start by preparing the yeast. In a measuring cup, double boil a cup of plant-based milk. The key is to not get the milk super hot, but warm. You don’t want to “kill” the yeast.
Once the milk is warm, add the salt and sugar. Then whisk until combined. Add the yeast, whisk and then set aside for the yeast to rise. This can take up to ten minutes. You know the yeast is ready when it’s foamy on top.
For the next step, I like to use a food processor as it takes the guest work out of kneading the dough. You can also use a stand mixer, or knead the dough by hand.
In a food processor, gently pulse two cups of flour and keep the machine on. As the flour runs, slowly add the yeast mixture. Pulse until the dough has formed, about 3 to 4 minutes.
Gently take the dough out of the food processor and fold the dough into a ball.
Place the dough in a lightly oil bowl and cover with plastic wrap. Set aside and let dough rise for about an hour or until it’s doubled in size.
Now form the pretzels
Preheat the oven to 400 F. Lightly grease the baking sheet and set aside.
Bring 7 cups of water and baking soda to a rolling boil in a medium saucepan.
Lightly flour a surface. Punch down the dough and transfer it to your floured work surface.
Using a knife or pizza roller, separate the dough into 8 equal pieces. Starting from the center of the dough ball, roll each piece of dough outward into a rope about 1/2 inch thick.
Twist the ropes into pretzels shapes by making a U-shape, then bring the two ends together, crosiing one over the other. Gently press where they cross to make them stick.
Then fold down to the bottom of the U and gently press the ends down to make them stick.
Bake the pretzels
Back to the boiling water and baking soda. Using a fryer skimmer, dip the pretzels one-by-one in the boiling water mixture for 30 seconds. Then place on a lightly oiled pan.
Once all of the pretzels are dipped and onto the pan, sprinkle with coarse salt.
Bake the pretzels for about 8-10 minutes until golden brown.
Meanwhile, melt some butter in a small saucepan. As soon as the pretzels are ready, transfer them to a cooling rack and brush the warm pretzels with melted butter.
Serve with a side of mustard, or vegan cheese sauce and enjoy!
How To Store Pretzels
These homemade pretzels are best when fresh out of the oven, but you can store them by freezing them in a freezer bag for up to three months. To defrost them, place them directly frozen in the preheated oven at 350 F and bake for about 5-10 minutes.
This is a great way to make sure you have some for later. Trust me, you’ll thank yourself for it. I always make extra for later.