These vegan pretzel bites are so easy and quick to make! With only 6 ingredients, you will have soft, buttery pretzels at home in just 30 minutes.

lots of pretzel pieces on a parchment lined baking sheet with salt, golden brown

Perfect for parties or game day, these little pretzel bites are soft, chewy, salty and are begging to be dipped in cheese sauce!

While baking with yeast may seem intimidating, I’m here to show you just how simple it can be. Just like with my pizza dough, dinner rolls and cinnamon rolls, I keep this pretzel recipe super quick and easy.

You can enjoy fresh pretzel bites in just 30 minutes! The dough doesn’t need any rise time and it won’t stick to your hands.

fingers holding a soft pretzel bite with coarse salt

Preparing the pretzel dough

This is an overview with photos of the process. For the complete, printable recipe, scroll down to the recipe card at the bottom.

In the bowl of a stand mixer (or just a large bowl), add the instant yeast, warm water and brown sugar. Stir.

liquid with bubbles in glass mixing bowl

Add 3 cups of flour and salt to the bowl. With the paddle attachment (or a spoon without a stand mixer), mix until the dough starts to come together. Add additional flour as needed (I ended up using 3 1/4 cups).

flour in glass mixing bowl

The dough should be slightly sticky, but not stick to your hands. If it does, add a little more flour until the dough is easy to handle.

fingers pushing into dough in a glass bowl

Divide the dough into 4 sections.

cutting dough into 4 pieces using a dough cutter

Roll each section into a log.

a log of dough on white marble background

Cut into 1 inch pieces. You should get about 11-12 bites per section of dough.

cut pieces of dough on a white marble background

Boil pretzel bites in baking soda bath

This is what makes pretzels unique! You will need a full 1/2 cup baking soda and about 12 cups of water. Bring the water to a boil in a large pot, then slowly add in the baking soda.

Be careful as it will bubble as you add the baking soda. Add it slowly and lower the heat if needed.

Drop about 12 pieces of dough in at a time and boil for only 20-30 seconds, until they rise to the surface.

pot with dough floating in some water

With a slotted spoon, remove them from the water and place on a silicone mat or parchment paper nearby. Continue until all the pieces are boiled.

silicone mat with dough pieces on it

Finally, bake the vegan pretzels

Place the boiled pieces of dough on a parchment lined pan, brush with melted vegan butter and sprinkle with coarse sea salt.

Bake for about 12-15 minutes until golden brown. Enjoy!

Cinnamon Sugar Pretzel Bites

For a cinnamon sugar version, brush with butter but bake without the salt. In a small bowl, mix 3/4 cup sugar with 2 teaspoons cinnamon.

Once they’re done baking, brush with a little more vegan butter and dip generously in cinnamon sugar.

uncooked pretzel pieces on a baking sheet

How to store pretzel bites

Keep leftover pretzels in a covered container at room temperature for up to 3 days. They will become less soft over time.

They also freeze well! Freeze in a freezer bag or container for 2-3 months. Thaw and enjoy!

Can they be made gluten free?

I haven’t tried a gluten free version so I can’t say for sure. If you try it, let me know! A quality gluten free mix is probably your best bet.

a pan full of baked golden small pretzels with coarse salt

Looking for more vegan party foods?

square image of pretzel bites on parchment paper
5 stars (14 ratings)

Vegan Pretzel Bites

These vegan pretzel bites are so easy and quick to make! With only 6 ingredients, you will have soft, buttery pretzels at home in just 30 minutes.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings

Ingredients 
 

  • 1 packet instant yeast
  • 1 1/4 cups warm water
  • 2 tablespoons light brown sugar
  • 3 cups all purpose flour, plus more as needed
  • 1 teaspoon salt
  • 12 cups water for boiling pretzels
  • 1/2 cup baking soda
  • 3-4 tablespoons vegan butter, melted
  • 1 tablespoon coarse sea salt

Instructions 

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, add the warm water, brown sugar and yeast and stir. Alternatively, use a large bowl and wooden spoon.
  • Add 3 cups of flour and salt to the bowl. With the paddle attachment (or simply a spoon if you don't have stand mixer), mix on low until the dough starts to come together. Add more flour as needed until you have a slightly sticky dough. It shouldn't stick to your hands though. I needed 3 1/4 cups flour.
  • Place the dough on a clean flat surface and form the dough into a ball. Separate the dough into four sections and roll each section into a long log.
  • Cut into 1 inch pieces using a knife. I got 11-12 bites per section.
  • Bring 12 cups of water in a large pot to a boil, then slowly add the baking soda to the water. Be careful as the water will boil up as you add the baking soda. Add it slowly and lower the heat if needed.
  • Place the pretzel dough bites into the water about 12 at a time and cook for 30 seconds. They will rise to the surface when they are ready. Use a slotted spoon to remove the dough pieces and let cool. Set the pieces on parchment paper or a silicon mat nearby. Continue until you have boiled all the pretzel bites.
  • Arrange pretzels on the baking sheet. Brush with melted vegan butter and sprinkle with coarse sea salt.
  • Bake for about 12-15 minutes until the tops are browned. Remove from oven.
  • Serve and enjoy!

Notes

  1. Leftover pretzels – Keep leftover pretzels in a covered container for up to 3 days. They may also be frozen.
  2. Cinnamon Sugar Pretzel Bites – For a cinnamon sugar version, bake the pretzels without the salt. Once done, dip or brush with melted vegan butter, then dip into a bowl of cinnamon sugar (3/4 cup sugar + 2 teaspoons cinnamon).
  3. Gluten free pretzels – I haven’t tried making them with gluten free flour, but a quality gluten free mix would probably work well.

Nutrition

Serving: 1of 8 servings | Calories: 216kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1100mg | Potassium: 64mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
Course: Appetizer, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Hi Nora! I’ve made these multiple times and they’re amazing! Would this same recipe work for larger soft pretzels? Thanks!

    1. Thanks so much, Paige! I haven’t tried making larger soft pretzels from this dough, but I’m sure it would work just the same. Happy baking!

  2. So good! My only issue is the flour kind of falls apart. I’m able to still make them but did I use too much flour?

    1. It sounds like you accidentally added too much flour. Next time use less flour, the dough should still be somewhat sticky, not dry. You can troubleshoot by adding a little water if needed. Hope that helps!

    1. I’m so glad you had fun making these pretzel bites with your kids! Thank you for sharing your fun feedback!

  3. I made these for a group and they were delicious! I was so pleased by how easy they are to make.
    Nora, could this recipe be turned into one for pretzel buns?

    1. I’m so glad you liked them! They might be able to, but I haven’t tried it. Sounds like a fun project!

  4. I am curious as to why there is no rising time needed. Other yeast recipes calls for resting time so the dough and double in size. Thanks

  5. My first time ever making pretzels and I did it! I made a huge mess and prob5 didn’t need to double the recipe, but they’re so good. I don’t have a stand up mixer and added probably about 4 cups of flour total to get it to be not sticky. I learned to cut the pieces smaller that I expected so they cooked better. I cut them even after I boiled them and that worked great. The smaller the better. Cant wait to make them again.

  6. These are delicious! I LOVE soft pretzels! My only concern was the recipe calls for 1 tsp of salt and maybe I am missing it but I do not see it in the directions at all??? I looked several times and read comments to see if any mentioned this. I assumed it went in with the flour like my pizza dough recipe so that is what I did. Turned out fantastic! Let me know if I just missed that or is it really not there. 

  7. I’m so excited to make these for super bowl! What does 1 packet of instant yeast measure out to? I have a jar of it so I’m not sure how much to use. Thank you so much for your wonderful recipes all the time. You keep my family well fed. 

  8. My vegan daughter asked me to make these for her today. Everyone loved them, so thanks for a great and easy recipe. I was laughing when I read about how to store them – the whole batch is already gone!

    1. LOL! I know what you mean about how there are none left to store! I’m thrilled everyone loved the pretzels! Thank you for sharing your wonderful review and comments!

  9. This dough is amazing. The baking soda does leave a salty/briny aftertaste so I’ll try to add less next time but will definitely be making this again. 

    Made with the vegan cheese dip..which I’m still perfecting. 

  10. Ahh…the annoying question that inevitably somebody asks!   Do you think I can use whole wheat or a combo of flours.?

    1. I’ve only made this recipe with all purpose flour but I’m sure a 1:1 whole wheat and AP flour combo would work!

      1. Usually wheat flour absorbs more liquid so these would come out more dry. I would suggest 3/4 of the suggested ap amount and then add a little at a time until the dough is not sticky. Hope this helps

  11. What?! These are so good! I made half the batch salty, and the other half cinnamon sugar. I used half whole wheat flour, and half unbleached all purpose. Perfect treat for me and the kiddos on this frozen new England snow day! Thanks, Nora!

  12. Hi Nora, I can’t wait to try this and based on all your other recipes this is sure to be a winner as well. Just one point I am trying to understand …….(Note 1) refers to “left over pretzels” ??? Is it truly possible that such a thing exists (she asks doubtfully).

    Thanks again in advance

  13. Hi Nora, if I attempted Bob’s Red Mill gf flour mix, I’m assuming the yeast would still be needed, right? Thank you for putting out awesome recipes!??

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