Dairy-Free Baked Soft Pretzels
Warm, golden, and irresistibly chewy, these Dairy-Free Baked Soft Pretzels are the ultimate homemade treat—completely free of dairy and perfect for everyone to enjoy! Made with simple pantry staples like olive oil, all-purpose flour, and a touch of sugar, these pretzels boast a fluffy interior and a perfectly crisp crust, thanks to a quick dip in a baking soda bath. Whether you're prepping a game day snack, a family-friendly appetizer, or just craving fresh-baked goodness, these pretzels will not disappoint. Best served warm, straight out of the oven, with a sprinkle of coarse sea salt for that classic pretzel finish. With only 30 minutes of prep time and easy-to-follow steps, you'll have a batch of soft pretzels ready to impress in just over an hour. Perfect for dairy-free diets, these soft pretzels are a crowd-pleaser you’ll make again and again!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt
- 4 cups All-purpose flour
- 2 tablespoons Olive oil
- 0.5 cup Baking soda
- 1 tablespoon Coarse sea salt
- 1 tablespoons Olive oil for greasing
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy.
Add the sea salt and olive oil to the yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it is smooth and elastic.
Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a boil.
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
Roll each piece into a 24-inch rope and then shape it into a pretzel by forming a U shape and crossing the ends over each other, pressing them down to seal.
Using a slotted spatula, gently lift each pretzel and dip it into the boiling baking soda bath for about 30 seconds, then transfer to the prepared baking sheets.
Brush each pretzel lightly with olive oil and sprinkle with coarse sea salt.
Bake the pretzels in the preheated oven for about 10-12 minutes, or until they turn a deep golden brown color.
Remove from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38373 mg | 1668% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
