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    Home » gameday

    Vegan Pretzel Bites with Spicy Mustard Dip

    Published: Jan 7, 2015 · Modified: Feb 6, 2018 by Richa 80 Comments

    Jump to Recipe   Print Recipe

    These Vegan Pretzel Bites are easy without the hassle of boiling in baking soda. Served with Spicy mustard dip for Gameday. Vegan Dairy-free Recipe.

    Jump to Recipe   

    Vegan Pretzel Bites with Spicy Mustard Dip | Vegan Richa

     So finally I am getting excited about the Superbowl. After some miserable games, Seahawks have got their act together and made it to the play offs. #gohawks! That means we will need some chips and dips and things for the games. Why is it that we always want to nibble on something during the game. Its like a 3 hour continuous eating thing. 

    So I decided to make some Pretzels! I made them a bit easier by eliminating the whole boil in baking soda solution thing. Just brush the solution on the bites! Baking soda wash and vegan egg wash = perfect crust. No standing in the kitchen trying to boil away hundreds of small pretzels!

    Make these into sticks or whatever shape you want. The crust needs 2 washes. A Baking soda wash and a vegan egg wash for the gorgeous golden and shiny crust. I paired them with a simple mustard hot sauce cheesy cashew dip. You know you can add some beer to that dip right. Yuhmmy! 

    Since I am dabbling in eating gluten-free for a while, I made some glutenfree pretzels for me too. I did sneak in a few regular ones, like seriously, fresh bread sitting in front of me. 

    Vegan Pretzel Bites | Vegan Richa

    More Game day Snack ideas from the blog

    Jalapeno Popper + Havarti Dip

    Mango Sriracha Cauliflower Bites
    Vegan Cashew Mozzarella Sticks! Baked or fried
    Jalapeno Poppers
    Chickpea Kabocha fries 

    Some Gluten-free Bread options already on the blog. 

    These pretzels and dip are somewhat easy
    super addictive 
    and will disappear too soon

    Steps:


    Make the Pretzel dough.

    Vegan Pretzel Bites | Vegan Richa

    Let it rise until doubled.

    Vegan Pretzel Bites | Vegan Richa

    Pat it down into a thick rectangle. Use a pizza cutter to cut strips and then bites of the dough.

    Vegan Pretzel Bites | Vegan Richa

    Place or parchment lined sheet. Brush with baking soda wash and then with cornstarch wash. sprinkle salt, bake. 

    Vegan Pretzel Bites | Vegan Richa

    Serve with spicy mustard dip. 

    Vegan Pretzel Bites | Vegan Richa

     

    Vegan Pretzel Bites on wooden board with spicy mustard dip in white bowl
    Print Recipe
    4.93 from 13 votes

    Vegan Pretzel Bites with Spicy Mustard Dip

    These Vegan Pretzel Bites are super simple without the hassle of boiling in baking soda. These little guys are the perfect vegan appetizer to serve on Game Day with a dairy free Spicy Mustard Dip that all your friends and family will love!  This vegan pretzel recipe is easy, super addictive, and will disappear too soon!
    Prep Time1 hr 30 mins
    Cook Time20 mins
    Total Time1 hr 50 mins
    Course: Snack
    Cuisine: American
    Keyword: Vegan Pretzel Bites
    Servings: 6
    Calories: 371kcal
    Author: Vegan Richa

    Ingredients

    For The Pretzels

    • 1 cup (250 ml) warm water
    • 1 Tbsp active dry yeast
    • 1 Tbsp coconut sugar or other sugar
    • 3 cups (375 g) unbleached white flour or all purpose flour + more for dusting
    • 1/2-3/4 tsp salt
    • 3 Tbsp oil or melted vegan butter
    • 2 tsp coarse sea salt or kosher salt, for sprinkling

    For The Baking Soda Wash

    • 1 tbsp baking soda
    • 1/2 cup (125 ml) boiling water

    For The Cornstarch Vegan Egg Wash

    • 1 tbsp cornstarch
    • 1/2 cup (125 ml) water

    For The Spicy Mustard Dip

    • 1/2 cup (64.5 g) raw cashews soaked overnight
    • 1/4 cup (62.5 ml) almond milk plus more, if needed
    • 1-2 Tbsp (1 to 2 Tbsp) Dijon mustard
    • 2-4 tsp (2 to 4 tsp) hot sauce
    • 1 Tbsp nutritional yeast
    • salt and pepper, if needed

    Instructions

    • In a bowl, combine the warm water, yeast, and sugar. Mix and let sit until frothy, 5 minutes.
    • In another bowl, combine flour and 3/4 tsp salt. Mix well. Add the flour mixture, oil, and yeast mixture to a stand mixture fitted with the hook attachment and knead into a soft, smooth dough. Or, add the yeast mixture to the flour, add the oil, and knead by hand for 4-6 minutes to make a smooth dough.
    • Spray water on the dough, cover with a towel, and let it rise for 1 hour, or until doubled.
    • Flatten the dough into a 1/2 inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about 1/2 inch thick, for smaller pretzels). Roll the strips between your hands if they are uneven. Cut the strips into 1 inch bites. Place the bites on parchment lined baking sheet, at least 1/2 inch away from each other.
    • Preheat the oven to 450 degrees F / 220ºC. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water, mix, and set aside.
    • Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors (optional). Meanwhile, make the cornstarch wash: Mix the cornstarch in 1/2 cup of water and heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
    • Bake for 13 to 14 minutes, or until a nice golden brown color. Serve with the Spicy Mustard Dip

    Spicy Mustard Dip

    • Blend the cashews with almond milk until smooth. Add more almond milk, if needed. Add the Dijon mustard, hot sauce, and nutritional yeast. Blend, taste, and adjust seasonings. Serve!

    Variations

    • Add 1-2 Tbsp fresh dill to the Spicy Mustard Dip.
    • Add 1 Tbsp Ranch seasoning mix to the Spicy Mustard Dip.

    Notes

    For Glutenfree see here 
    Nutritional values based on one serving.

    Nutrition

    Nutrition Facts
    Vegan Pretzel Bites with Spicy Mustard Dip
    Amount Per Serving
    Calories 371 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 829mg36%
    Potassium 175mg5%
    Carbohydrates 55g18%
    Fiber 3g13%
    Sugar 2g2%
    Protein 9g18%
    Vitamin A 4IU0%
    Vitamin C 1mg1%
    Calcium 30mg3%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Pretzel Bites | Vegan Richa

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    Reader Interactions

    Comments

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    1. maria

      February 14, 2022 at 1:07 pm

      What is the interior texture of these? Is it soft and bready or chewy like a large pretzel? Or crunchy? Thank you!

      Reply
      • Richa

        February 14, 2022 at 1:18 pm

        It’s chewy and soft if baked the right time, a bit crunchy outside if baked longer

        Reply
    2. Christina

      February 12, 2022 at 11:56 am

      5 stars
      Omg, these are so delicious!!! I absolutely love the spicy mustard dip. My son is not a mustard fan and so is dipping his in marinara sauce as you suggested in the comments. Thank you, Richa!

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:19 pm

        Excellent

        Reply
    3. Sara

      December 29, 2019 at 4:03 am

      5 stars
      Have made these twice now and everything about them is delicious!! Always a big hit.
      I’m just a bit slow so wondering if you could make the dough the day before and refrigerate over night?

      thanks!

      Reply
      • Richa

        December 29, 2019 at 11:15 am

        yes you can makee the dough and refrigerate. let the dough come to room tmeperature and proceed

        Reply
    4. Victoria K

      August 28, 2018 at 11:28 pm

      5 stars
      BEST midnight snack EVER! It’s 12:27 am I started at 10:30pm. Still got one tray with 5 mins left. Super easy to make!

      OMG, I’m literally bursting ! Unbuttoning jeans now! So so so awesome. I doubled up the recipe for two hungry toddlers and my hungry Man! Just waiting on the last batch now. Made 5 trays of around 30, depending on their size. I’m betting they last a day! Lol. Totally in my regular recipe pile now!

      THANK YOU! Sooo not worthy!

      Reply
      • Richa

        August 28, 2018 at 11:31 pm

        🙂 wow, that is some motivation to bake at 10:30 🙂 Glad they turned out so good!

        Reply
    5. MICHAEL CUMBERS

      July 26, 2018 at 9:53 pm

      Can you just double the recipe to make more?

      Reply
      • Richa

        July 27, 2018 at 2:54 pm

        Yes. you will need a bit more flour.

        Reply
    6. KneeSea

      February 11, 2018 at 12:19 am

      5 stars
      Are there any vegan ranch seasoning mix?

      Reply
      • Richa

        February 11, 2018 at 6:29 pm

        you can make your own https://www.veganricha.com/recipe-pages/dry-ranch-mix-recipe

        Reply
      • Richa

        February 11, 2018 at 6:29 pm

        or the ranch dip https://www.veganricha.com/2015/01/spicy-baked-cauliflower-bites-celery-ranch-vegan-recipe.html

        Reply
    7. Margo

      February 02, 2018 at 1:06 pm

      5 stars
      Wow…these look super yummy. Can they be made ahead and then re-heated. I’m having a group over for dinner and would love to serve as an appetizer❣️

      Reply
      • Richa

        February 02, 2018 at 6:12 pm

        The problem with pretzels are that they are best served warm else they tend to get chewy. You can shape them and refrigerate for upto a day, then brush with the glazes and bake.

        Reply
    8. Anu ramesh

      August 29, 2017 at 12:32 am

      Hi richa!
      Couldnt agree more with others! Its def drool worthy! Also any other dip you might suggest wth this? Thanks

      Reply
      • Richa

        September 10, 2017 at 12:28 am

        Marinara or other cheesy dip.

        Reply
    9. Paige

      July 26, 2017 at 6:43 am

      5 stars
      I made these this morning with almond flour for extra protien and I can’t wait to have them for lunch! It has been over 10 years since I have been able to eat a soft pretzel due to being diagnosed with Celiac Disease, and smelling the pretzels as they were baking brought me back to good times as a kid. Thank you so so much!

      Reply
      • MomAlmighty

        May 02, 2021 at 9:18 am

        So you subbed all the flour for almond flour?? I really want to make these but has to be gluten-free.

        Reply
    10. Julia

      April 13, 2017 at 6:49 pm

      Hi Richa,

      I was wondering if it’s possible to substitute the cornstarch in the egg wash for arrowroot starch? Or does it have to be specifically cornstarch?

      Thanks!

      Reply
      • Richa

        April 13, 2017 at 7:07 pm

        yes arrowroot should work too

        Reply
    11. Amanda

      March 23, 2017 at 10:57 am

      4 stars
      I am shocked about the comments regarding the spicy mustard dip. I thought it was the best part.

      I absolutely LOVED the spicy mustard dip. I made it for Superbowl and brought leftovers to my office the next day. It was better the day after, the flavours must have all melded together well overnight in the fridge.

      Everyone thought it was a horseradish dip, it honestly tastes like there is horseradish in there. I have no idea how you pulled that off. The flavour was awesome!

      The consistency is not smooth as you would expect, but we all still loved it.

      Everyone keeps asking for the recipe.

      Reply
      • Richa

        March 23, 2017 at 11:07 am

        Thanks! i think it depends on the kind of mustard, flavor wise and if you like a blended up smooth dip etc.

        Reply
    12. Mona

      February 04, 2017 at 3:44 pm

      Just made them as evening snack with my vegan boys. They ate with marinara sauce. We really enjoyed eating them.

      Reply
    13. Lisa

      May 07, 2016 at 7:22 pm

      I made these for a dinner party and they were a big hit. No leftovers for sure. Crispy salty tasty – perfect. The sauce, on the other hand, was a fail. I tried it, messed with it a bit, and still wasn’t excited. Sadly nor were my guests. We used a chipotle vegannaise sauce I had made for another dish instead. But the pretzels – awesome.
      Thanks for the recipe.

      Reply
      • Richa

        May 07, 2016 at 7:31 pm

        yay for the pretzels! maybe try a queso or marinara for dip? I am not sure why the sauce didn’t work :(. Its a usual mayo+mustard kind of dip with a bit of heat. You can use it to make egg salad sandwiches with tofu.

        Reply
    14. Ms Rach

      March 20, 2016 at 2:18 pm

      The recipe and texture, look of these cane out perfectly, but they don’t taste “pretzely” enough. I wonder if painting on more baking soda wash would have helped that?

      Reply
      • Richa

        March 20, 2016 at 11:54 pm

        It depends on what you are looking for. For the darker crust, more baking soda solution layer, or a quick blanch in a boiling water + baking soda (3 to 4 tbsp baking soda in a quart (4 cups of water) ideally would give a darker and thicker crust. For the chewyness, knead a few minuted longer for developing more gluten.

        Reply
      • Ms Rach

        April 24, 2016 at 12:46 pm

        Tried again with the 5 minute wait mentioned between washes, they’re excellent, thank you!

        Reply
    15. Hillary Ann

      February 14, 2016 at 11:01 am

      Is it possible to achieve decent results if the cornstarch step is skipped? Or is is there an alternative to that step? I have a pretty severe corn allergy and even just a tiny bit of corn will set off issues.
      Thanks!

      Reply
      • Richa

        February 14, 2016 at 11:08 am

        Hi Hillary, you can use other starch as arrowroot or tapioca. You can skip the step, but it won’t have a the pretzel crust.

        Reply
    16. Charlotte

      February 10, 2016 at 3:11 pm

      5 stars
      I actually made this recipe and it is BOMB! I brought it to a super bowl party and it disappeared early in the night. No one knew or even asked about it being vegan.
      The corn starch and baking soda washes are absolute genius. My entire kitchen smelled like Auntie Anne’s and my omnivore roommates could barely wait for them to come out of the oven to try!
      The only thing is the sauce could use a little work. It was an odd consistency so I had to play around with adding more flax milk, mustard, etc. I also added cayenne pepper to mine, along with turmeric to make it more yellow.
      Honestly, I don’t see why these aren’t just served with mustard! Don’t get me wrong, I love blending cashews into everything, but for a party setting no one is going to know about the extra protein, money, and effort in the dip. Just use mustard lol.

      Reply
      • Richa

        February 10, 2016 at 3:19 pm

        yay for the pretzels! great idea with serving just the mustard. no work at all! 🙂

        Reply
    17. Melissa

      February 06, 2016 at 8:21 pm

      I was wondering if anyone had issues with these sticking to the parchment paper? Most of mine did. They still tasted good, but I had to cut the bottom off them to get the paper off.

      Reply
      • Richa

        February 06, 2016 at 8:26 pm

        mine never stick to the parchment. you can spray some oil on the paper before placing the pretzels, and also use less of the washes so they dont leak to the bottom too much. It also could be the parchment paper. some are not as good quality and things like yeasted bread stick to them.

        Reply
    18. Annie

      January 24, 2016 at 6:22 pm

      5 stars
      I made these a couple weeks ago and they were so amazing I’m making them again tonight

      Reply
      • Richa

        January 24, 2016 at 6:50 pm

        Awesome!

        Reply
    19. Krithika

      January 17, 2016 at 2:04 pm

      If I make these in advance, what would be the best way to warm them?

      Reply
      • Meg

        January 17, 2016 at 4:12 pm

        I was just going to ask the same question, how to make them ahead of time and then store/reheat?

        Reply
        • Richa

          January 17, 2016 at 5:03 pm

          Wrap them in foil and bake for 3 to 5 minutes. If they tend to dry out too much, spray water on the pretzels then wrap in foil and bake.

          Reply
      • Richa

        January 17, 2016 at 5:02 pm

        Wrap them in foil and bake for 3 to 5 minutes. If they tend to dry out too much, spray water on the pretzels then wrap in foil and bake.

        Reply
    20. masala girl

      January 09, 2016 at 12:49 pm

      do you think the sugar could be reduced or subbed?

      Reply
      • Richa

        January 09, 2016 at 1:43 pm

        you can use maple syrup, date sugar or date paste, thickened fruit puree or any natural sugar instead. Or you can use a tbsp of flour during the first step. the taste will be affected then, the bread with be more bland as the sugar balances the salt.

        Reply
    21. Mae Tipple

      January 01, 2016 at 3:36 pm

      5 stars
      So much fun to make, even though they were tedious little things! I made them for a super bowl party last year. Awesome recipe 🙂

      Reply
      • Richa

        January 01, 2016 at 4:25 pm

        Yes they definitely are some work, but a bit less than boiling them and then baking 🙂

        Reply
    22. Cheryl

      October 31, 2015 at 9:40 pm

      I am so happy to find your pretzel recipe. Before I make it; did you brush the baking soda and cornstarch washes on just one side of the pretzel bites or both? Did you flip them while baking to make them golden on both sides? Thank you!

      Reply
      • Richa

        November 01, 2015 at 12:08 am

        i didnt brush the bottom side, only brushed the entire top. Most pretzels browned at the bottom because the liquid flows there anyway.

        Reply
    23. Aryn Baker

      June 16, 2015 at 9:58 am

      These are mouth watering! Thanks for the detailed instructions! I’ve never made pretzels before but after reading this, I know I need to try. Nom nom nom

      Reply
    24. Sadie

      March 22, 2015 at 8:04 pm

      5 stars
      I just HAD to come and comment! These are SO GOOD! I am new to cooking and my first try (at a different recipe) for pretzels was a total disaster that took all day and ended with throwing them in the trash. These are seriously easy and they are amazing. I am so happy with the result! Thank you for this awesome recipe!

      Reply
      • Richa

        March 22, 2015 at 8:48 pm

        yay! so glad they worked out so well!!

        Reply
        • Sadie

          March 23, 2015 at 11:54 am

          Me too! I was so excited when I bit into the first one. I almost just hid them for myself. 😉

          Reply
    25. Maureen

      January 31, 2015 at 1:31 pm

      Beyond amazing! While gluten free recipe takes a bit more concentration, the results taste scrumptious! And, the regular ones are too!!

      Reply
      • MomAlmighty

        May 02, 2021 at 9:13 am

        You did this gluten-free? Please share how.

        Reply
    26. C. Fruity

      January 27, 2015 at 9:32 am

      My mouth is watering just reading this blog post.

      Reply
    27. Jillian

      January 18, 2015 at 8:13 pm

      can you suggest gf options please?? I want to make these so bad.

      Reply
      • Richa

        January 18, 2015 at 10:07 pm

        coming soon!

        Reply
        • MomAlmighty

          May 02, 2021 at 9:12 am

          ,,,waiting breathlessly….

          Reply
          • Richa

            May 02, 2021 at 9:31 am

            https://www.veganricha.com/gluten-free-vegan-pretzel-bites/

            Reply
    28. The Vegan 8

      January 18, 2015 at 11:43 am

      Richa, these were AMAZING!! Seriously, had to control myself to not eat the entire batch, lol. The dip was one of the best dips I’ve ever had and so simple. I added extra hot sauce and a splash of apple cider vinegar and I could have drank it, hahaha. I don’t use oil, so I simply subbed it with 4-5 tablespoons of thickened coconut cream and it worked just perfectly. Thank you so much for the amazing recipe! Sadly, the hubby couldn’t have any because of gluten, so I’m already thinking of a gluten-free version…
      It was awesome….like all your recipes! 🙂

      Reply
      • Richa

        January 18, 2015 at 10:07 pm

        yay! so glad they turned out well!

        Reply
    29. Jessie Snyder | Faring Well

      January 18, 2015 at 6:58 am

      Holy cow woman do I wish I could be snacking on these right now! Magnificent!

      Reply
    30. Jessie Snyder | Faring Well

      January 18, 2015 at 6:57 am

      Holy cow woman do I wish I could be snacking on these right now! Magnificent.

      Reply
    31. Johanna

      January 14, 2015 at 7:38 am

      No boil in the baking soda water? I haven’t thoroughly read the recipe, and you might have stated why. Just wondering, dear. oxoxo

      Reply
      • Richa

        January 14, 2015 at 9:40 am

        no. i give them a baking soda wash instead. you can boil them in soda water and skip the baking soda wash step. it just makes them easier to make rather than standing in the kitchen boiling way so many pretzels 🙂

        Reply
    32. The Vegan 8

      January 11, 2015 at 2:53 am

      This has to be one of the most tempting recipes I’ve seen from you lady! All your recipes look amazing, but I love pretzels and haven’t had them since going vegan and that dip, wow!! Definitely making that!!

      Reply
    33. jennifer

      January 10, 2015 at 3:17 pm

      Cant wait to make these! Do u think I could sub whole wheat for the white flour?

      Reply
      • Richa

        January 10, 2015 at 8:33 pm

        Hi Jennifer,
        A full sub will make the pretzels really dense and you will also need more liquid in the dough. Try with half wheat and half white. Add another Tbsp or so water.

        Reply
    34. Carla

      January 09, 2015 at 4:15 am

      About how many of these does this recipe make? Is it for a crowd or could 4 people share them without feeling too full or fighting over the last one? Thanks!

      Reply
      • Richa

        January 09, 2015 at 11:33 am

        I dont know Carla. it depends on the appetite and if you have other app s as well 🙂 It made a big 9 inch bowl that is probably 7 inch deep bowl full. so probably for 3 to 4 people. also if you make smaller pretzels, they serve more people.

        Reply
        • Lava

          February 12, 2018 at 6:00 am

          How many pieces is one serving? It’s missing on the nutritional fact sheet.

          Reply
          • Richa

            February 12, 2018 at 9:48 am

            I didnt count the number of pretzels, but the dish should serve 5 to 6 as snack. It depends on the size of the pretzels. I think its about 4 to 6 bites per serve.

            Reply
    35. Annie

      January 09, 2015 at 4:08 am

      Carbs!! How I love them. The only “downside” of these at they’re so small and cute, I could eat the whole lot of them in one sitting!

      Reply
      • Richa

        January 11, 2015 at 10:16 am

        the recipe makes a whole lot of pretzels 🙂 mine lasted 3 days. i was eating only 1 or 2 to taste and hubbs isnt that big of a snacker.

        Reply
    36. Thalia @ butter and brioche

      January 09, 2015 at 12:17 am

      Seriously all I am craving right now is salty pretzels and mustard. These little bites just look so delicious and I LOVE that this is a vegan recipe!

      Reply
    37. Kayse

      January 08, 2015 at 8:01 pm

      These are beautiful!!! They look so delicious! I have to pin this and make these some day.

      Reply
    38. Sophia @veggiesdontbite

      January 08, 2015 at 5:23 pm

      Holy wow Richa! These look incredible!! Definitely want the gluten free version too! And spicy mustard dip. Yup. I’m drooling!!

      Reply
    39. Jan

      January 08, 2015 at 1:55 pm

      5 stars
      Vegan pretzels!! love this recipe

      Reply
    40. Jillian

      January 07, 2015 at 8:24 pm

      ohhhh! Dying for the gluten free version!

      Reply
      • MomAlmighty

        May 02, 2021 at 9:11 am

        Me, too!

        Reply
    41. June Burns

      January 07, 2015 at 5:20 pm

      Wow that looks amazing!! I am drooling over that mustard dip, mmmm…and with fresh hot pretzel bites? Omg 🙂

      Reply

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