Vegan Pretzel Bites - Karissa's Vegan Kitchen (2024)

Step 1: Mix together the warm non-dairy milk, yeast, brown sugar, and salt. Let the yeast proof for about 5 minutes. At this point, you should see it getting foamy. (If you don’t see any little bubbles forming on top, it could mean your yeast is dead.)

Step 2: Stir in the oil, then mix in the flour 1 cup at a time until the dough is no longer sticky.

Step 3: Mix until the flour is incorporated. The dough should briefly stick to the sides of your mixer and pull away. If the dough is too sticky, add a little more flour

Step 4: Knead the dough for 5 minutes with a dough hook or by hand.

Step 5: Let the dough rest for 15 minutes in a separate, oiled bowl. In the meantime, preheat the oven to 425°F and bring 3 quarts of water and baking soda to a boil in a large pot.

Step 6: Remove the dough from the bowl and place onto a cutting board. Divide the dough into 8 pieces.

Step 7: Roll each section of dough into a rope about 12-14 inches long. Cut into 1-inch pieces.

Step 8: Drop 10-12 pieces into the boiling water at a time. Let cook for 15 seconds, then remove from the pot with a slotted spoon and place on a baking sheet.

• 1½ cups non-dairy milk warm (but not hot)
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 package active dry yeast or 2¼ tsp
• 4 – 4½ cups all-purpose flour
• 2 tablespoons oil like canola or olive oil
• 1/4 cup non-dairy milk for "egg wash"
• 1-2 tablespoons coarse salt for sprinkling
• 3 quarts water
• 1/2 cup baking soda

• In a stand mixer or large bowl, stir together the milk, sugar, salt, and yeast. Let sit for 5 minutes, or until foamy (if it doesn't foam, this likely means your yeast is dead.)

• Use a dough hook or wooden spoon, mix in the oil and 4 cups of flour 1 cup at a time. The dough should briefly stick to the sides of your mixer and pull away. If the dough is too sticky, add a little more flour (1 tablespoon at a time.)

• Knead for about 5 minutes with the dough hook or by hand.

• Let the dough rest for 15 minutes in an oiled bowl.

• Preheat the oven to 425°F. Line a baking sheet with parchment paper (I use two 9×13 baking sheets.)

• Bring 3 quarts of water and baking soda to a boil in a large pot.

• While waiting for the water to reach a boil, remove the dough from the bowl and set on a clean counter. Cut into 8 equal pieces.

• Roll each piece into 14 inch long ropes. Cut into 1-inch pieces.

• Drop 10-12 pieces into the boiling water at a time. Let cook for 15 seconds, then remove from the pot with a slotted spoon and place on a baking sheet.

• Brush each piece with non-dairy milk (this is a vegan egg wash substitution) and sprinkle with coarse salt.

• Bake at 425°F for 12-15 minutes, or until golden brown. Let cool for at least 5 minutes before removing from the pan.

• Makes about 60-70 pretzel bites.
• I use either soy milk or oat milk for this recipe. You can also use water in a pinch.
• To warm up cold milk, I typically microwave for 30-40 seconds, until warm to the touch but not hot
• Recipe adapted from and inspired by Gimme Some Ovenand Sally’s Baking Addiction.
• This recipe can be halved. Click on the servings number and adjust accordingly.