Vegan Bavarian Pretzel
Indulge in the warm, chewy goodness of these Vegan Bavarian Pretzels, a plant-based twist on the classic German treat. Made with simple pantry staples like all-purpose flour, almond milk, and melted vegan butter, these pretzels achieve a soft yet hearty texture that’s perfect for snacking. The key to their signature golden brown crust is a quick baking soda bath before baking, which adds that iconic savory flavor and chewy bite. Topped with coarse sea salt, these vegan pretzels are ideal for parties, game days, or as a cozy homemade snack. With just 15 minutes of baking time and a foolproof method to shape your dough into perfect pretzels, this recipe guarantees bakery-style results at home. Whether served with your favorite mustard or enjoyed on their own, these pretzels are a must-try for plant-based enthusiasts and pretzel lovers alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Granulated sugar
- 1.25 teaspoons Salt
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Vegan butter, melted
- 0.5 cup Baking soda
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine the warm water and sugar, then sprinkle yeast over the top. Allow to sit for about 5 minutes until it becomes frothy.
Add flour, salt, almond milk, and melted vegan butter to the yeast mixture. Mix until the dough comes together.
Knead the dough on a floured surface until smooth and elastic, about 8 to 10 minutes.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area 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.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a 20-inch rope and shape into a pretzel by forming a U-shape, twisting the ends around each other, and pressing the ends onto the bottom of the U.
In a large pot, bring about 8 cups of water to a boil, then slowly add the baking soda.
Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on prepared baking sheets.
Sprinkle coarse sea salt over the wet pretzels.
Bake the pretzels in the preheated oven for 12-15 minutes or until deeply golden brown.
Allow to cool for a few minutes before serving. Enjoy your homemade Vegan Bavarian Pretzels!
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45037 mg | 1958% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 173 mg | 13% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 677 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.
