Vegan Cheese Pretzel
Elevate your snack game with these irresistible Vegan Cheese Pretzels, a plant-based twist on a classic favorite. Featuring soft, golden-brown pretzels brushed with a rich and savory vegan butter mixture infused with nutritional yeast, garlic powder, and smoked paprika, this recipe delivers all the cheesy flavor you crave—without any dairy. Perfectly seasoned with coarse sea salt, these pretzels are a delightful combination of fluffy, chewy texture and bold taste. Quick to prepare in just over an hour, including rise time, they're ideal for parties, game day, or an indulgent homemade treat. Whether paired with tangy mustard or enjoyed straight from the oven, these vegan cheese pretzels are sure to please vegans and non-vegans alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2/3 cup Baking soda
- 10 cups Water for soda bath
- 1/3 cup Nutritional yeast
- 4 tablespoons Vegan butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 tablespoon Coarse sea salt
Instructions
In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes until the mixture becomes frothy.
Add the salt and gradually mix in the flour to form a dough.
Knead the dough on a floured surface for about 8 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a towel, and let it rise for about 1 hour in a warm area until it doubles in size.
Preheat your oven to 450°F (230°C) and 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 and divide it into 8 equal pieces. Roll each piece into a 24-inch rope and twist it into a pretzel shape.
Carefully place the pretzels, one at a time, into the boiling water for about 30 seconds. Remove them with a slotted spatula and place them onto the prepared baking sheets.
In a small bowl, combine the melted vegan butter, nutritional yeast, garlic powder, and smoked paprika.
Brush the boiled pretzels generously with the vegan cheese butter mixture.
Sprinkle coarse sea salt over the tops of the pretzels.
Bake the pretzels in the preheated oven for 10-12 minutes or until they are golden brown.
Let the pretzels cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48854 mg | 2124% | |
| Total Carbohydrate | 387.2 g | 141% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 13.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 841 mg | 18% | |
*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.
