Dairy-Free Bavarian Soft Pretzels
Delight in the authentic taste of Germany with these Dairy-Free Bavarian Soft Pretzels—perfectly golden on the outside, soft and chewy on the inside! This recipe uses simple pantry staples, like all-purpose flour, yeast, and coarse sea salt, to create a classic snack that’s free of dairy, making it an excellent option for those with dietary restrictions. The secret to their iconic texture and rich flavor lies in the quick baking soda boil before they hit the oven, giving them that signature pretzel crust. Whether you’re serving them at a party, enjoying them with mustard or vegan cheese sauce, or simply indulging in a warm treat straight from the oven, these pretzels are sure to impress. Ready in just under 90 minutes, this easy and family-friendly recipe proves that you don’t need dairy to create savory magic.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water (about 110°F)
- 1 tablespoon Brown sugar
- 1.25 teaspoons Salt
- 0.5 cups Baking soda
- 8 cups Water (for boiling)
- 2 tablespoons Coarse sea salt
- 1 tablespoon Olive oil (for greasing the bowl)
Instructions
In a large mixing bowl, dissolve 1 tablespoon of brown sugar in 1.5 cups of warm water. Add the yeast and allow it to sit for about 5 minutes or until it becomes frothy.
Stir in the salt and 3 cups of the flour until the mixture starts to come together.
Gradually add the remaining flour, 1/4 cup at a time, mixing until the dough is no longer sticky and forms a ball.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Lightly coat a large bowl with olive oil, place the dough in the bowl, and cover it with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water to a boil and carefully stir in the baking soda. Once the baking soda is added, reduce the heat to maintain a gentle simmer.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a 24-inch rope, shape into a U, twist the ends together, and fold back over to form a pretzel shape.
Gently place the pretzels, one at a time, into the simmering baking soda water for about 30 seconds. Use a slotted spoon to remove and drain them on the prepared baking sheet.
Sprinkle each pretzel with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47238 mg | 2054% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 584 mg | 12% | |
*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.
