Vegan Soft Baked Pretzels

Active dry yeast: This helps the dough rise and become light and fluffy.

Warm water: Used to activate the yeast and bring the dough together.

Sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main ingredient that forms the dough.

Salt: Adds flavor to the dough.

Baking soda: Added to boiling water to create the pretzel’s chewy crust.

Water for boiling: Used with baking soda to prepare the pretzels before baking.

One of the coolest tricks in making these Vegan Soft Baked Pretzels is the step where you dip the shaped dough into the boiling water mixed with baking soda before baking. This might seem a little strange at first, but it’s what gives pretzels their classic chewy texture and shiny crust. Here’s how to do it right:

1. Bring a pot of water to a full boil and add the baking soda. Be careful because it can bubble up a bit.
2. Using a slotted spoon or spatula, gently lower each pretzel into the boiling water. Don’t drop it in or it might lose its shape.
3. Let it soak for about 30 seconds. This short bath helps the dough develop that special pretzel flavor and texture.
4. Carefully lift the pretzel out and place it on your baking sheet lined with parchment paper.

Doing this step makes the pretzels taste more like the ones you get at fairs or bakeries. The baking soda changes the surface of the dough so it browns nicely and gets that slightly crisp outside while staying soft inside. Without this, your pretzels might turn out more like regular bread rolls.

When I first tried this, I was nervous about handling the hot water and worried the pretzels would fall apart. But once I got the hang of gently lowering and lifting them, it became pretty easy. A little tip: don’t skip drying the pretzels a bit on the parchment before sprinkling salt and baking. It helps the salt stick better and keeps the pretzels from getting soggy.

This boiling step might feel like an extra chore, but it’s totally worth it for that authentic pretzel taste and texture. Plus, it’s kind of fun to see the dough change right before your eyes!

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before mixing with other ingredients.

• 110°f warm water - Substitute with lukewarm almond milk: Almond milk can provide a slightly richer flavor and still activate the yeast effectively.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and can help activate the yeast while adding a subtle flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile and is less processed than table salt.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it may slightly alter the texture and flavor of the pretzels.

• boiling water - Substitute with boiling vegetable broth: Vegetable broth can add a subtle depth of flavor to the pretzels.

• To keep your vegan soft baked pretzels fresh, store them in an airtight container at room temperature for up to two days. If you prefer a slightly crispier texture, you can reheat them in the oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each pretzel individually in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable plastic bag or airtight container and store them in the refrigerator for up to a week. When ready to enjoy, reheat in the oven at 350°F (175°C) for 5-7 minutes.

• To freeze your pretzels, first let them cool completely. Wrap each pretzel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped pretzels in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date and store in the freezer for up to three months.

• When you're ready to enjoy a frozen pretzel, remove it from the freezer and let it thaw at room temperature for about an hour. For a warm, freshly baked taste, reheat the thawed pretzel in the oven at 350°F (175°C) for 5-10 minutes.

• If you prefer a quicker method, you can reheat the frozen pretzel directly from the freezer. Preheat your oven to 350°F (175°C) and bake the frozen pretzel for 10-15 minutes until heated through and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated pretzels with a bit of melted vegan butter and sprinkle with additional coarse sea salt before serving. This will give them that fresh-from-the-oven taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to prevent drying out. Bake for about 5-7 minutes until they are warmed through and slightly crispy on the outside. This method helps maintain the soft and chewy texture.

• Microwave Method: Wrap each pretzel in a damp paper towel. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but might make the pretzels a bit chewier.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method adds a slight crispiness to the exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzels in the basket, making sure they are not touching. Heat for about 3-4 minutes. This method gives a nice balance of warmth and crispiness.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzels directly on the rack or on a small baking sheet. Heat for about 5 minutes until they are warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl to combine and mix the ingredients for the dough.

• Measuring spoons: Used to measure the yeast and sugar accurately.

• Measuring cups: Essential for measuring the warm water and flour.

• Thermometer: To ensure the water is at the correct temperature of 110°F.

• Wooden spoon: Useful for mixing the dough initially.

• Floured surface: A clean surface dusted with flour for kneading the dough.

• Damp cloth: To cover the dough while it rises.

• Large pot: For boiling the water and baking soda solution.

• Baking sheet: To place the pretzels on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Slotted spoon: To dip and remove the pretzels from the boiling water.

• Oven: Preheated to 450°F for baking the pretzels.

• Cooling rack: To let the pretzels cool slightly before serving.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This streamlines the process.

Use a stand mixer: A stand mixer can quickly knead the dough, saving you time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.

Boil water in advance: Have the water and baking soda mixture ready to go as soon as the pretzels are shaped.