Vegan Soft Pretzels
These homemade vegan soft pretzels are perfectly warm, soft, and fluffy—just like the kind you’d get at a bakery! Simple ingredients, freezer-friendly, and ideal for dipping in your favorite vegan cheese sauce.
If you’re craving a cozy snack or planning a fun family baking activity, these vegan soft pretzels are the answer! They’re golden on the outside, soft and fluffy on the inside, and pair perfectly with dips like vegan queso or nacho cheese. The best part? You can make them ahead, freeze, and reheat later so you’ll always have a warm pretzel ready when cravings strike.
Ingredients
- Active Yeast: Helps the dough rise, giving pretzels their soft and fluffy texture.
- Warm Water: Activates the yeast and hydrates the dough.
- Brown Sugar: Feeds the yeast and adds a subtle sweetness. Feel free to use granulated sugar instead (just make sure it’s vegan friendly!)
- Flour: The base of the dough, with just enough gluten to hold the pretzel shape.
- Plant-Based Butter: Adds rich flavor and gives the pretzels their glossy, golden crust when brushed on top.
- Salt: Enhances flavor in the dough.
- Baking Soda: Combined with water for the baking soda bath—this step gives pretzels their classic chewy exterior and signature taste.
- Water: Used for the baking soda bath.
- Coarse Salt: Optional topping for that iconic pretzel look and salty bite.
How to Make Soft Pretzels
(Note: These instructions can be printed below)
STEP 1: Make the dough – In a mixing bowl, combine yeast, brown sugar, and warm water. Let sit for 5 minutes until bubbly.
STEP 2: Mix & knead – Add flour, salt, and 2 tbsp melted butter. Mix until combined, then knead for 10–15 minutes (by hand or with a stand mixer). Add flour, ¼ cup at a time, until dough is just slightly sticky.
STEP 3: Rest the dough – Cover and let rise for 1 hour in a warm spot.
STEP 4: Prep oven & pan – Preheat oven to 350℉. Line baking sheet with parchment paper.
STEP 5: Shape pretzels – Divide dough into 8 pieces. Roll into ropes, form a heart with ends meeting at the top, twist, and shape into pretzels.
STEP 6: Baking soda bath – In a saucepan, dissolve baking soda in 4–5 cups boiling water. Boil each pretzel for 30 seconds, then transfer to baking sheet.
STEP 7: Season – Sprinkle coarse salt on top.
STEP 8: Bake – Bake for 16–20 minutes, until golden brown.
STEP 9: Finish – Brush with remaining melted butter, let cool slightly, and enjoy warm!
Expert Tips
- Don’t skip the baking soda bath—this step is key for authentic pretzel flavor and texture.
- For extra soft pretzels, bake for 16 minutes; for a darker crust, go closer to 20 minutes.
- Sprinkle toppings before baking—try sesame seeds, everything bagel seasoning, or cinnamon sugar (skip the salt for sweet versions).
- If freezing, allow pretzels to cool completely first before storing.
- Reheat straight from frozen in the oven or air fryer for best results.
How to Serve Vegan Soft Pretzels
Serve warm, straight from the oven, or pair with a vegan cheese sauce or even a creamy hummus dip for snacking.
How to Store Soft Pretzels
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350℉ for about 5–7 minutes, in the microwave for 30–60 seconds, or in the air fryer.
- Freezer: Freeze cooled pretzels in a freezer bag or airtight container for up to 3 months. Reheat directly from frozen at 350℉ for ~15 minutes or in the air fryer for 4–6 minutes.
FAQ’s for the Perfect Soft Pretzels
Can I save these pretzels for later?
Yes! They’ll keep in an airtight container at room temperature for up to 24 hours, but they taste best fresh. For longer storage, freeze and reheat when ready.
Do these freeze well?
Absolutely! Pretzels freeze beautifully. Reheat from frozen in the oven (350℉ for ~15 minutes) or in the air fryer (350℉ for 4–6 minutes). The air fryer will give a crispier crust, while the oven keeps them soft inside. Microwave reheating works too, but results in a uniformly soft pretzel.
What can I dip these pretzels in?
They’re amazing with vegan nacho queso, creamy dips, mustard, or even peanut butter for a sweet twist.
Do I need to do the baking soda bath?
Yes! This step is what transforms them into true pretzels. Skipping it will leave you with soft breadsticks instead.
Is the extra salt on top necessary?
The topping salt is optional! You can reduce or omit it if you prefer a lower-sodium version, or swap it with a sweet topping like cinnamon sugar.
More Baked Recipes You’ll Love
Soft Pretzel
Shawna ClapperEquipment
- Bowl & Spoon (or stand mixer with paddle & dough hook attachments)
- Medium saucepan & large slotted spoon
- Baking sheet & parchment paper
Ingredients
- 1 packet Active Yeast
- 1 ¼ cup Warm Water
- 1 tablespoon Brown Sugar
- 3 ¼ – 3 ¾ cups Flour plus more for kneading
- 4 tablespoons Plant-Based Butter melted & divided
- 2 teaspoons Salt sea salt or table salt
- ¼ cup Baking Soda
- 4-5 cups Water
- 2 tablespoon Coarse Salt sea salt
Instructions
- Make the dough by adding the yeast, brown sugar, and warm water to a mixing bowl and let sit for about 5 minutes, it should bubble.
- Add in the flour, salt, and 2 tablespoons melted butter, mix well. Then knead for about 10-15 minutes by hand, or with the dough hook attachment on a stand mixer.
- While kneading, add more flour, ¼ cup at a time until just slightly sticky. Let rest, covered, for 1 hour in a warm place.
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Divide and shape the dough by making a heart with the ends meeting at the top in the middle, pull the ends down and twist gently, to make the pretzel shape.
- Boil in the water and baking soda, allowing the baking soda to full dissolve first, for about 30 seconds each. Place on your baking sheet(s) once done in the baking soda bath.
- Add the sea salt on top of the pretzels.
- Bake for 16-20 minutes, depending on how light or dark you would like the pretzels to be.
- Brush the remaining butter on top of the pretzels, allow to cool and enjoy with cheese dip!
