Vegan Soft Pretzel Bites

Name: Vegan Soft Pretzel Bites
Prep time: 30 min
Cook time: 14 min
Total time: 134 min
Ingredients: 1 1/2 cups warm water; 2 1/4 teaspoon quick yeast (or dry active yeast (1 packet)); 1 tablespoon vegan sugar; 1 teaspoon salt; 2 tablespoons vegan butter (melted, then cooled); 3 3/4 cup bread flour ((or all purpose flour with 3 tbsp vital wheat gluten stirred in.)); 1 tablespoon light olive oil; 5 cups water; 1/4 cup baking soda; 2 teaspoons pretzel salt

by Monica Davis on January 31, 2026 0 comments

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These vegan soft pretzel bites are the ultimate comfort snack food. Perfect for game day or party appetizer. Crispy on the outside, soft and chewy on the inside, these pretzel bites are sure to be the hit of the party!

A close up of vegan soft pretzel bites baked on a cookie sheet.

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Why make this recipe

These buttery soft pretzels are warm and delcious and make the perfect appetizer for vegans and non-vegans alike. Top them with some coarse salt, or make them dessert pretzels sprinkled with cinnamon and sugar. Serve them in some vegan beer cheese sauce and watch them disappear.

Making homemade soft pretzels may seem intimidating, but I promise, they are easier than they look, and the result will be amazing!

Ingredients and substitutions

Warm water – approximately 85°F to 90° F. It should feel warm to the touch, but not hot.
Yeast – I like to use instant yeast so it activates faster, but you can use dry active yeast and just wait a little longer for it to proof.
Vegan Sugar – This feeds the yeast. Any organic sugar is vegan. You can also swap this for maple syrup or agave nectar.
Salt – for flavor. You will need fine sea salt or an equivalent and coarse pretzel salt for the pretzels’ tops.
Vegan Butter – You can use a non-dairy butter of your choice, or swap it out for a neutral-flavored oil.
Bread Flour – Bread flour works best since it has a higher protein content; however, you can also use all-purpose flour and add 3 tablespoons of vital wheat gluten to achieve a similar protein content. If you do not have bread flour or wheat gluten, the recipe will still work with all-purpose flour; the pretzels just won’t be quite as chewy.
Olive Oil – or any other neutral-flavored oil to oil the bowl before letting the dough rise.
Baking Soda – You will need this for boiling the pretzels in the baking soda bath.
Pretzel Salt – You can use kosher salt or another coarse salt, but pretzel salt gives the most authentic flavor.

Helpful tools

Kitchen Aid Mixer – This is helpful, but not necessary. If you don’t have an electric mixer with a dough hook, you can knead the dough on a floured surface for 5-8 minutes.
A Medium-Sized Pot – For boiling the pretzel bites.
A Slotted Spoon – For removing the pretzels from the baking soda bath.
Baking Sheet – To bake the pretzels.
Parchment Paper – To line the baking sheet, so the pretzels don’t stick.

How to make vegan soft pretzels

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – In the Kitchen Aid bowl (or a large mixing bowl), pour in the warm water and 1 tablespoon of sugar, then sprinkle in 2 ¼ teaspoons of instant yeast and let it rest for 5 minutes (or 15 minutes for regular yeast) to activate.

Step 2 – Stir in the 1 teaspoon of salt and 2 tablespoons of melted and cooled vegan butter. Slowly stir in 3 1/4 cups of flour and 3 tablespoons vital wheat gluten until combined.

Yeast proofed in a bowl with sugar, salt, and melted vegan butter to make soft pretzels. — Add the yeast and sugar to warm water, then add salt and melted butter.

Vegan soft pretzel dough in a mixing bowl with a dough hook. — Add the yeast and sugar to warm water, then add salt and melted butter.

Step 3 – Using a KitchenAid mixer fitted with a dough hook, knead the dough for 4-5 minutes, sprinkling in up to 1/2 cup of additional flour as needed until the dough is no longer sticky. (Or knead the dough on a clean, floured surface for 5 to 8 minutes each time the dough feels sticky, add more flour, 1-2 tablespoons at a time.)

Step 4 – Shape the dough into a ball and place it in a clean and lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel, then place it in a warm area to rise for 60 to 90 minutes, or until the dough has doubled in size.

Soft pretzel dough in a greased bowl. — Place the dough in a greased mixing bowl.

Soft pretzel dough after it has rizen. — Place the dough in a greased mixing bowl.

Step 5 – While the dough is rising, line 2 baking sheets with parchment paper and set aside.

Step 6 – Once the dough has risen, bring 5 cups of water to a boil and slowly add in 1/4 cup of baking soda to create a baking soda bath. And Preheat oven to 400ºF.

Step 7 – Cut the risen dough into 4 pieces to make them easier to work with, then roll the pieces into a long rope. Cut each rope into 1/2 to 1-inch pieces with the bench scraper or kitchen scissors. (The pretzel bites will puff up and get bigger in the baking soda bath.)

The vegan soft pretzel dough cut into fourths, then rolled into tubes and cut into pieces. — Cut the dough into four pieces, then roll those pieces into tubes in cut into bite sized pieces.

Vegan soft pretzel bites boiling in a baking soda bath. — Cut the dough into four pieces, then roll those pieces into tubes in cut into bite sized pieces.

Step 8 – Drop the pieces in the boiling baking soda water for approximately 30 seconds. Scoop them out with a slotted spoon and carefully line them on your parchment-lined baking sheet. Repeat this process until the baking sheet is full. Sprinkle each piece with pretzel salt.

Step 9 – Bake at 400ºF for 14 minutes, or until the tops are brown. While the first batch is baking, work on the remaining half of the dough.

Vegan soft pretzel bites on a cookie sheet lined with parchment paper. — Place the boiled pretzel bites on a baking sheet that it lined with parchment paper, then sprinkle with salt.

Vegan soft pretzel bites after they have baked on a sheet pan lined with parchment paper. — Place the boiled pretzel bites on a baking sheet that it lined with parchment paper, then sprinkle with salt.

Step 10 – Serve hot with vegan beer cheese, vegan garlic aioli, vegan honey mustard, or vegan horseradish sauce.

Pro Tips

Be sure to add enough flour so that the dough is no longer sticky. This will help you roll it into shape later.
Roll the dough out and shape the pretzels on a smooth surface. Do not add additional flour when rolling out the dough at this step.
Only keep the pretzel bites in the soda bath for 20-30 seconds; if they boil for longer, they will have a strong baking-soda flavor.

Variations

Buttery Soft Pretzels – Simply brush the boiled pretzel bites with melted vegan butter, then sprinkle with coarse salt.

Cinnamon and Sugar Soft Pretzels – Brush the boiled pretzel bites with melted vegan butter, then sprinkle them with 2 tablespoons of sugar mixed with 1/2 teaspoon of cinnamon. Dip these dessert-style pretzels in vegan salted caramel or peanut butter dip.

Garlic Bread Pretzels – Brush the boiled pretzel bites with melted vegan butter, then sprinkle them with garlic powder and coarse salt.

Vegan soft pretzel bites on a parchment lined cookie sheet after baking.

Storage

Soft pretzels are best warm out of the oven. They will keep at room temperature for a few days, but the texture will start to change after a few hours.

If you are not going to eat them all within a day, it’s best to freeze the baked pretzel bites after they have cooled, then reheat them at 350°F, from frozen, for about 10 minutes.

Can I make them ahead?

You can make the dough the night before and keep it in the fridge overnight. Take it out of the fridge about 1/2 hour before you are ready to shape the pretzels.

You can also make the pretzels and freeze them once cooled. Then bake them from frozen at 350°F for about 10 minutes until warm.