Dairy-Free Homemade Pretzel with Cheese
Indulge in the irresistible charm of these Dairy-Free Homemade Pretzels with Cheese, a crowd-pleasing snack that’s big on flavor and free of dairy. Perfectly soft and chewy, these golden-brown pretzels are made from scratch with pantry staples like all-purpose flour, active dry yeast, and olive oil. The magic doesn’t stop there—our velvety, plant-based cheese sauce is crafted with dairy-free shredded cheese, almond milk, and nutritional yeast, delivering a creamy, savory dip that’s perfect for dunking. This recipe combines classic pretzel-making techniques, including a baking soda bath for that signature crust, with the modern twist of allergen-friendly ingredients. In just under an hour, you’ll have 8 warm, soft pretzels paired with the ultimate dairy-free dipping sauce—perfect for parties, game days, or a fun family treat. Whether you’re vegan, lactose-intolerant, or just looking for a delicious snack, this recipe is your go-to for a satisfying and guilt-free indulgence.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm water
- 2.3 ounces Baking soda
- 3 cups Hot water
- 2 tablespoons Olive oil
- 1.5 cups Dairy-free shredded cheese
- 1 cup Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Sea salt
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it becomes frothy.
Add the salt and olive oil to the yeast mixture, followed by gradually adding in the flour. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large bowl, dissolve the baking soda in 3 cups of hot water. Set aside.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
Roll each piece into a long rope about 24 inches in length. Form each rope into a pretzel shape and dip each pretzel into the baking soda solution just before placing it onto the prepared baking sheets.
Bake the pretzels in the preheated oven for 10-12 minutes, or until golden brown.
While the pretzels are baking, prepare the dairy-free cheese sauce. In a small saucepan over medium heat, combine the dairy-free shredded cheese, almond milk, nutritional yeast, garlic powder, paprika, and ground black pepper.
Stir continuously until the cheese is completely melted and the sauce is smooth, about 3-5 minutes.
Remove the pretzels from the oven and immediately sprinkle with sea salt.
Serve the pretzels warm with the dairy-free cheese sauce on the side for dipping.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23986 mg | 1043% | |
| Total Carbohydrate | 443.2 g | 161% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1749 mg | 135% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 751 mg | 16% | |
*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.
