Hot homemade pretzels are something special! This soft pretzel recipe is fun to make and the results are outstanding—chewy, buttery, and perfect to serve with your favourite dipping sauce.
There’s a unique sense of achievement that comes from creating your own soft pretzels at home—the same kind you get from making Vegan Japanese Milk Bread or Cinnamon Rolls . But I’d say pretzels are even more fun. Twisting them is oddly satisfying!
While this soft pretzel recipe is about the journey, let’s be real—it’s also about the end product. These soft pretzels are vegan (many traditional hot pretzel recipes are made with honey!) and they also taste divine, with that classic salty, buttery, ever-so-slightly sweet flavour.
Why You’ll Love This Soft Pretzel Recipe
- A fun weekend project . This isn’t a recipe that takes minutes to make, but for me, that’s the appeal! If cooking and baking is your form of escapism, you’ll appreciate the work that goes into this soft pretzel recipe.
- Versatile flavors . While traditional soft pretzels are typically topped with coarse salt, you can feel free to get creative with your toppings. I share some ideas below too!
- Better than store-bought . Let’s be honest, frozen store-bought soft pretzels just don’t compare to the homemade version. The texture and flavour of homemade pretzels are far superior, making them worth the extra effort.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Agave nectar – To make this soft pretzel recipe vegan, we use agave instead of honey.
- Active dry yeast
- Warm water – It should be neither too hot (which can kill the yeast) nor too cold (which will take too long to activate).
- Olive oil – You’ll need some for the dough, plus more to oil the bowl.
- Salt
- Flour – A standard all-purpose flour is fine here.
- Baking soda – Traditional soft pretzels are made with lye, but I’m guessing you’re probably not up for busting out a pair of goggles to make a snack! Baking soda gives you a similar exterior texture, although not quite as dark brown.
- Melted vegan butter – Use homemade vegan butter or store-bought.
- Kosher salt
What Kind of Salt Should I Use for a Soft Pretzel Recipe?
Because most home cooks likely have it on hand, I’ve called for kosher salt in this recipe. That said, if you plan on making soft pretzels often, you may want to buy pretzel salt, which (as the name suggests!) is the type of salt used on pretzels. It has a size that gives it a good crunch and keeps it from melting into the pretzel, as smaller salt crystals would.
How to Make Soft Pretzels
- Activate the yeast. Whisk together the agave, yeast, and water in a bowl. Let the mixture to sit for 5 minutes, or until it gets foamy.
- Make the dough. Stir the olive oil and salt into the yeast mixture, then mix in the flour 1 cup at a time. Continue to add the flour until the dough is no longer sticky.
- Knead. Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth ball.
- Rise. Grease a large mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap, then let the dough rise for about 1 hour and 15 minutes or until almost doubled.
- Prepare to boil and bake. Preheat the oven to 400°F and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Shape into pretzels. Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake. Shape each snake in a U, then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Boil. Working in batches, carefully drop the pretzels into the boiling water and boil for 30 seconds on each side.
- Bake. Transfer the boiled pretzels to the prepared baking sheet and brush them with vegan butter. Sprinkle with the salt and bake for 15 minutes or until golden brown. Brush with additional melted vegan butter, if desired.
Tips for Success
- Adjust the amount of flour as needed . The amount of flour you’ll need for this soft pretzel recipe will vary depending on the humidity in your environment. In the winter, you’re likely to need less flour; in the humid summer months, you may need more.
- Don’t over-mix the dough . Over-mixing the dough can result in tough pretzels. Mix until the dough comes together and is no longer sticky. The dough is ready when it bounces back a bit when you poke it.
- Be patient with the rising time . If your kitchen is cold, it could take longer for the dough to rise. Give it the full 1 hour and 15 minutes, and if needed, you can let it rise even longer. Rather than focusing on the clock, use the visual cue of dough that has doubled in bulk.
Variations
- Replace the salt with everything bagel seasoning for a savoury twist.
- Brush the pretzels with the melted butter, then dip them in cinnamon sugar for sweet soft pretzels.
- Add shredded vegan cheese over the tops before baking for cheesy soft pretzels.
Serving Suggestions
Make a batch of beer cheese sauce for dipping, or pair this soft pretzel recipe with your favourite mustard. Vegan cream cheese is another great (and under-rated!) topping or dip for soft pretzels. Vegan ranch is good too!
How to Store Leftovers
If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
Can I Freeze This Recipe?
You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
More Vegan Snack Recipes
- Protein Pudding
- Sambusas
- Loaded Potato Skins
- Perfect Homemade Hummus
- Corn Nuggets
Ingredients
- 2 tablespoons agave , 42 grams
- 2 ¼ teaspoons active dry yeast , 7 grams
- 1 ¼ cups warm water , 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl , 30 ml
- 1 ½ teaspoons salt , 9 grams
- 3-4 cups flour (more if needed) , 360–480 grams
- ⅓ cup baking soda , 74 grams, for the boiling water
- ½ cup melted vegan butter , 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) , 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda to the boiling water.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Arrange each snake in a U-shape and then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Lower the pretzels into the boiling water and boil for 30 seconds. Flip and boil for an additional 30 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
- To store : If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
- To freeze : You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
Soft Pretzel Recipe
Ingredients
- 2 tablespoons agave 42 grams
- 2 ¼ teaspoons active dry yeast 7 grams
- 1 ¼ cups warm water 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl 30 ml
- 1 ½ teaspoons salt 9 grams
- 3-4 cups flour (more if needed) 360–480 grams
- ⅓ cup baking soda 74 grams, for the boiling water
- ½ cup melted vegan butter 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda to the boiling water.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Arrange each snake in a U-shape and then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Lower the pretzels into the boiling water and boil for 30 seconds. Flip and boil for an additional 30 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
- To store : If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
- To freeze : You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
Nutrition
Soft Pretzel Recipe https://jessicainthekitchen.com/soft-pretzel-recipe/ January 17, 2024
This vegan beer cheese pretzel dip is as rich, creamy, and cheesy as the original version—no dairy needed! It’s perfect for dipping soft pretzels, but you’ll also love it for fondue, veggies, and more.
Once you make my recipe for vegan soft pretzels, you may be wondering if you can also make a vegan beer cheese pretzel dip. Friends, I am one step ahead of you!
I knew when I shared my homemade soft pretzel recipe that I had to accompany it with a cheesy pretzel dip. While I love my vegan cheese sauce recipe, there’s something about warm pretzels that makes you want beer in it too!
This beer cheese pretzel dip is rich and creamy, with lots of depth of flavour. Rather than using a shredded plant-based cheese, I opted for cream cheese and nutritional yeast . This gives you the richness and creaminess you want, without taking a chance on shredded vegan cheese—as you might have noticed, not all varieties are good melters!
Why You’ll Love This Pretzel Dip Recipe
- Cheesy, smoky, and all-around delicious . The flavours in this pretzel dip are absolutely divine! The combination of cream cheese, nutritional yeast , and spices creates a mouthwatering dip that’s impossible to resist.
- Easy to make . This vegan beer cheese dip recipe comes together in just 10 minutes, with minimal prep work. You can have it ready to serve in no time!
- Versatile . While this dip is perfect for dipping soft pretzels, it also works well as a fondue for dipping veggies, chips, bread, and more. Or you can drizzle it over potatoes and cooked vegetables!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Flour – All-purpose flour is fine here, or use a measure-for-measure gluten-free flour substitute if needed.
- Non-dairy milk – Make sure it’s unflavoured and unsweetened.
- Beer
- Nutritional yeast – This adds a cheesy flavour.
- Vegan cream cheese
- Dijon mustard – Mustard adds a sharp flavour to the pretzel dip.
- Soy sauce – You can substitute tamari sauce or liquid aminos to make this a gluten-free beer cheese.
- Garlic powder
- Onion powder
- Smoked paprika – This adds a fantastic smokiness to the pretzel dip. Don’t skip it!
- Salt and pepper
How Do You Know if a Beer Is Vegan?
The good news is that most popular brands of beer are vegan. However, some beers may contain ingredients like honey, lactose, or isinglass (a fish-based ingredient). If you’re unsure about a specific beer brand, you can always check the company’s website or use an app like Barnivore to find vegan options.
How to Make Pretzel Dip
- Make the bechamel. Melt the vegan butter in a saucepan set over medium heat. Whisk in the flour and cook while whisking for 1 minute. Slowly whisk in the plant milk, followed by the beer.
- Simmer . Reduce the heat to low and allow the mixture to simmer until it’s thick, stirring periodically.
- Make it “cheesy”. Remove the sauce from the heat. Whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika.
- Adjust the seasoning. Taste the beer cheese and season with salt and pepper as needed.
Tips for Success
- Use the right beer . Wondering what’s the best beer for beer cheese dip? I recommend using a lager or pilsner for this recipe, as they have a lighter flavour that won’t overpower the dip.
- Make sure the flour is golden brown before adding the liquid . Cooking the flour is key! If you don’t cook it long enough, the pretzel dip will taste like raw flour.
- Serve it warm . This pretzel dip is best served warm. You can reheat any leftovers in the microwave or stove.
Serving Suggestions
This vegan beer cheese pretzel dip is great served with homemade soft pretzels, but don’t stop there! Here are a few more ideas:
- Raw veggies like carrots, broccoli, and cauliflower
- Chips or crackers
- Bread cubes or baguette slices
- Air Fryer Shoestring Fries , Sweet Potato Fries , or spoon the dip over Loaded Potato Skins
- Drizzle it over your favourite vegan burger (like these Quinoa Burgers )
Variations
- Add a little heat to this beer cheese pretzel dip by stirring in sriracha, another hot sauce, or a pinch of cayenne pepper.
- For a smokier flavour, add a few drops of liquid smoke to the dip.
- Stir in thinly sliced green onions or chives for an extra pop of flavour and colour.
- Make it Tex-Mex style by stirring in canned green chiles.
How to Store Leftovers
Store leftover pretzel dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over medium-low heat before serving.
Can I Freeze This Recipe?
Yes, you can freeze this pretzel dip for up to 3 months. Store it in a freezer-safe container or zip-top bag, then thaw it in the refrigerator overnight before reheating and serving. Keep in mind that the consistency may change slightly after being frozen, but it will still be delicious!
More Vegan Dips and Sauces
- How to Make Homemade Marinara Sauce
- Vegan Spinach Artichoke Dip
- Tartar Sauce
- Perfect Homemade Hummus
- Garlic Confit
Ingredients
- 2 tablespoons vegan butter , 28 grams
- 2 tablespoons flour , 14 grams
- 1/2 cup non-dairy milk , 118 ml
- 1/2 cup beer , 118 ml
- 1/3 cup nutritional yeast , 20 grams
- 8 ounces vegan cream cheese , 1 cup
- 1 ½ teaspoons Dijon mustard , 7.5 grams
- 1 teaspoon soy sauce , 5.5 grams
- 1 1/2 teaspoons garlic powder , 4 grams
- 1 teaspoon onion powder , 2.4 grams
- 1 teaspoon smoked paprika , 2 grams
- Salt and pepper to taste
Instructions
- Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the non-dairy milk followed by the beer. Turn the heat to low and allow the mixture to cook for a couple of minutes until nice and thick, stirring periodically.
- Remove the sauce from the heat and whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
- Taste the beer cheese and season with salt and pepper to taste.
