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.
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.
More Game day Snack ideas from the blog
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.
Let it rise until doubled.
Pat it down into a thick rectangle. Use a pizza cutter to cut strips and then bites of the dough.
Place or parchment lined sheet. Brush with baking soda wash and then with cornstarch wash. sprinkle salt, bake.
Serve with spicy mustard dip.
Vegan Pretzel Bites with Spicy Mustard Dip
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
Nutrition
June Burns says
January 7, 2015 at 5:20 pmWow that looks amazing!! I am drooling over that mustard dip, mmmm…and with fresh hot pretzel bites? Omg 🙂
Jillian says
January 7, 2015 at 8:24 pmohhhh! Dying for the gluten free version!
MomAlmighty says
May 2, 2021 at 9:11 amMe, too!
Jan says
January 8, 2015 at 1:55 pmVegan pretzels!! love this recipe
Sophia @veggiesdontbite says
January 8, 2015 at 5:23 pmHoly wow Richa! These look incredible!! Definitely want the gluten free version too! And spicy mustard dip. Yup. I’m drooling!!
Kayse says
January 8, 2015 at 8:01 pmThese are beautiful!!! They look so delicious! I have to pin this and make these some day.
Thalia @ butter and brioche says
January 9, 2015 at 12:17 amSeriously 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!
Annie says
January 9, 2015 at 4:08 amCarbs!! 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!
Richa says
January 11, 2015 at 10:16 amthe 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.
Carla says
January 9, 2015 at 4:15 amAbout 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!
Richa says
January 9, 2015 at 11:33 amI 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.
Lava says
February 12, 2018 at 6:00 amHow many pieces is one serving? It’s missing on the nutritional fact sheet.
Richa says
February 12, 2018 at 9:48 amI 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.
jennifer says
January 10, 2015 at 3:17 pmCant wait to make these! Do u think I could sub whole wheat for the white flour?
Richa says
January 10, 2015 at 8:33 pmHi 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.
The Vegan 8 says
January 11, 2015 at 2:53 amThis 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!!
Johanna says
January 14, 2015 at 7:38 amNo boil in the baking soda water? I haven’t thoroughly read the recipe, and you might have stated why. Just wondering, dear. oxoxo
Richa says
January 14, 2015 at 9:40 amno. 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 🙂
Jessie Snyder | Faring Well says
January 18, 2015 at 6:57 amHoly cow woman do I wish I could be snacking on these right now! Magnificent.
Jessie Snyder | Faring Well says
January 18, 2015 at 6:58 amHoly cow woman do I wish I could be snacking on these right now! Magnificent!
The Vegan 8 says
January 18, 2015 at 11:43 amRicha, 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! 🙂
Richa says
January 18, 2015 at 10:07 pmyay! so glad they turned out well!
Jillian says
January 18, 2015 at 8:13 pmcan you suggest gf options please?? I want to make these so bad.
Richa says
January 18, 2015 at 10:07 pmcoming soon!
MomAlmighty says
May 2, 2021 at 9:12 am,,,waiting breathlessly….
Richa says
May 2, 2021 at 9:31 amhttps://www.veganricha.com/gluten-free-vegan-pretzel-bites/
C. Fruity says
January 27, 2015 at 9:32 amMy mouth is watering just reading this blog post.
Maureen says
January 31, 2015 at 1:31 pmBeyond amazing! While gluten free recipe takes a bit more concentration, the results taste scrumptious! And, the regular ones are too!!
MomAlmighty says
May 2, 2021 at 9:13 amYou did this gluten-free? Please share how.
Sadie says
March 22, 2015 at 8:04 pmI 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!
Richa says
March 22, 2015 at 8:48 pmyay! so glad they worked out so well!!
Sadie says
March 23, 2015 at 11:54 amMe too! I was so excited when I bit into the first one. I almost just hid them for myself. 😉
Aryn Baker says
June 16, 2015 at 9:58 amThese 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
Cheryl says
October 31, 2015 at 9:40 pmI 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!
Richa says
November 1, 2015 at 12:08 ami didnt brush the bottom side, only brushed the entire top. Most pretzels browned at the bottom because the liquid flows there anyway.
Mae Tipple says
January 1, 2016 at 3:36 pmSo much fun to make, even though they were tedious little things! I made them for a super bowl party last year. Awesome recipe 🙂
Richa says
January 1, 2016 at 4:25 pmYes they definitely are some work, but a bit less than boiling them and then baking 🙂
masala girl says
January 9, 2016 at 12:49 pmdo you think the sugar could be reduced or subbed?
Richa says
January 9, 2016 at 1:43 pmyou 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.
Krithika says
January 17, 2016 at 2:04 pmIf I make these in advance, what would be the best way to warm them?
Meg says
January 17, 2016 at 4:12 pmI was just going to ask the same question, how to make them ahead of time and then store/reheat?
Richa says
January 17, 2016 at 5:03 pmWrap 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.
Richa says
January 17, 2016 at 5:02 pmWrap 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.
Annie says
January 24, 2016 at 6:22 pmI made these a couple weeks ago and they were so amazing I’m making them again tonight
Richa says
January 24, 2016 at 6:50 pmAwesome!
Melissa says
February 6, 2016 at 8:21 pmI 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.
Richa says
February 6, 2016 at 8:26 pmmine 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.
Charlotte says
February 10, 2016 at 3:11 pmI 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.
Richa says
February 10, 2016 at 3:19 pmyay for the pretzels! great idea with serving just the mustard. no work at all! 🙂
Hillary Ann says
February 14, 2016 at 11:01 amIs 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!
Richa says
February 14, 2016 at 11:08 amHi Hillary, you can use other starch as arrowroot or tapioca. You can skip the step, but it won’t have a the pretzel crust.
Ms Rach says
March 20, 2016 at 2:18 pmThe 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?
Richa says
March 20, 2016 at 11:54 pmIt 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.
Ms Rach says
April 24, 2016 at 12:46 pmTried again with the 5 minute wait mentioned between washes, they’re excellent, thank you!
Lisa says
May 7, 2016 at 7:22 pmI 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.
Richa says
May 7, 2016 at 7:31 pmyay 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.
Mona says
February 4, 2017 at 3:44 pmJust made them as evening snack with my vegan boys. They ate with marinara sauce. We really enjoyed eating them.
Amanda says
March 23, 2017 at 10:57 amI 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.
Richa says
March 23, 2017 at 11:07 amThanks! i think it depends on the kind of mustard, flavor wise and if you like a blended up smooth dip etc.
Julia says
April 13, 2017 at 6:49 pmHi 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!
Richa says
April 13, 2017 at 7:07 pmyes arrowroot should work too
Paige says
July 26, 2017 at 6:43 amI 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!
MomAlmighty says
May 2, 2021 at 9:18 amSo you subbed all the flour for almond flour?? I really want to make these but has to be gluten-free.
Anu ramesh says
August 29, 2017 at 12:32 amHi richa!
Couldnt agree more with others! Its def drool worthy! Also any other dip you might suggest wth this? Thanks
Richa says
September 10, 2017 at 12:28 amMarinara or other cheesy dip.
Margo says
February 2, 2018 at 1:06 pmWow…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❣️
Richa says
February 2, 2018 at 6:12 pmThe 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.
KneeSea says
February 11, 2018 at 12:19 amAre there any vegan ranch seasoning mix?
Richa says
February 11, 2018 at 6:29 pmyou can make your own https://www.veganricha.com/recipe-pages/dry-ranch-mix-recipe
Richa says
February 11, 2018 at 6:29 pmor the ranch dip https://www.veganricha.com/2015/01/spicy-baked-cauliflower-bites-celery-ranch-vegan-recipe.html
MICHAEL CUMBERS says
July 26, 2018 at 9:53 pmCan you just double the recipe to make more?
Richa says
July 27, 2018 at 2:54 pmYes. you will need a bit more flour.
Victoria K says
August 28, 2018 at 11:28 pmBEST 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!
Richa says
August 28, 2018 at 11:31 pm🙂 wow, that is some motivation to bake at 10:30 🙂 Glad they turned out so good!
Sara says
December 29, 2019 at 4:03 amHave 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!
Richa says
December 29, 2019 at 11:15 amyes you can makee the dough and refrigerate. let the dough come to room tmeperature and proceed