Pretzels
These soft, chewy pretzels are a nostalgic treat that remind me of cozy days at the park with friends. The warm, buttery flavor without any dairy makes them a true delight!
I remember the first time I made pretzels at home; my kitchen filled with that irresistible smell, and I felt like a kid again!
There’s something so comforting about kneading the dough and watching them puff up beautifully in the oven.
I love how versatile these pretzels are—you can enjoy them plain, with a sprinkle of salt, or dunk them in your favorite mustard or vegan cheese sauce.
It’s a fun project that’s perfect for sharing with loved ones!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using all-purpose flour for these pretzels, but you can also try whole wheat flour for a heartier version. Just keep in mind that the texture will be a bit different. The maple syrup adds a lovely hint of sweetness, but feel free to substitute it with agave if that's what you have on hand!
Tips & Notes
- •I like to make a double batch and freeze some for later—a quick snack when I'm craving something savory!
- •For an extra flavor boost, try adding some garlic powder or everything bagel seasoning to the dough.
Recipe Variations
- •Sometimes I'll sprinkle sesame seeds on top for a little crunch and nutty flavor.
- •If I'm feeling adventurous, I might dip them in a garlic-infused olive oil after baking—so good!
Storage & Freezing
Once cooled, I keep my pretzels in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer-safe bag, and just pop them in the oven when you're ready to enjoy!
Frequently Asked Questions
Can I make these pretzels gluten-free?
Sure! Just use a gluten-free all-purpose flour blend, and you should be good to go. The texture might change slightly, but they’ll still be delicious!
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These soft, chewy pretzels are a nostalgic treat that remind me of cozy days at the park with friends. The warm, buttery flavor without any dairy makes them a true delight!
Ingredients
Instructions
- 1
In a large bowl, combine the warm water, maple syrup, and active dry yeast. Let it sit for about 5-10 minutes until it’s frothy.
- 2
Add the flour and sea salt to the yeast mixture. Stir until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- 5
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- 6
Once the dough has risen, punch it down and divide it into 8 equal pieces.
- 7
Roll each piece into a long rope, about 24 inches long, then twist into a pretzel shape.
- 8
In a large pot, bring 10 cups of water to a boil and add the baking soda.
- 9
Carefully drop each pretzel into the boiling water, one at a time, for about 30 seconds. Remove with a slotted spoon and place them on the prepared baking sheet.
- 10
Brush each pretzel with melted vegan vegan butter and sprinkle with coarse sea salt.
- 11
Bake for 12-15 minutes, or until golden brown. Let them cool slightly before devouring!
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