Description
These Soft Pretzel Bites with Vegan Cheese Sauce are a delicious, plant-based snack perfect for sharing. The pretzels are soft and chewy with a golden-brown crust from boiling in baking soda water and then baking. Paired with a creamy, flavorful vegan cheese sauce made from vegan cheddar shreds and rice milk, this recipe is a great allergen-friendly alternative to traditional cheese dips. Ideal for parties or cozy nights in, these bites bring classic pretzel taste with a vegan twist.
Ingredients
Scale
Pretzel Dough
- 1 1/2 cups warm water
- 2 1/4 tsp fast-rise yeast
- 2 tbsp sugar
- 1/4 cup melted vegan butter
- 4+ cups flour
- 1/2 tbsp salt
For Boiling
- 3 quarts water
- 1/3 cup baking soda
Topping
- Oil or melted vegan butter (for brushing)
- Pretzel salt (to taste)
Vegan Cheese Sauce
- 2 tbsp vegan butter
- 2 tbsp flour
- 1 cup plain, unsweetened rice milk
- 3/4 cup vegan cheddar cheese shreds (or your favorite vegan cheese)
- 1/4 cup vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Paprika (for topping, optional)
Instructions
- Activate yeast: Whisk together the warm water, sugar, and fast-rise yeast in a bowl. Let this mixture sit for 10-15 minutes until it becomes frothy and active, indicating the yeast is alive and ready to use.
- Make dough: In a large mixing bowl, combine 4 cups of flour and salt. Add the melted vegan butter and the activated yeast mixture. Mix everything together until a dough ball forms, then knead for 5-7 minutes by hand or using a stand mixer with the hook attachment. Add more flour as needed to prevent sticking; the dough should be soft but not overly sticky.
- Let dough rise: Lightly oil a bowl and place the dough ball inside, rolling it around to coat the surface with oil. Cover the bowl with a damp towel and let the dough rise for one hour, or until approximately doubled in size.
- Prepare pretzel bites: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Turn the risen dough out onto a lightly floured surface, roll into a large rectangle about 1/2 inch thick, and cut into pieces roughly 3/4″ x 1″ in size.
- Boil pretzel bites: In a large pot, bring 3 quarts of water to a boil. Carefully add the baking soda slowly, as the water can bubble up. Boil the pretzel bites in small batches for about 1 minute, flip, and boil for another minute. Remove with a slotted spoon and place them on the prepared baking sheet.
- Brush and salt: Brush each boiled pretzel bite with oil or melted vegan butter, then sprinkle generously with pretzel salt to add flavor and texture.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the pretzel bites are beautifully golden-brown and cooked through.
- Make vegan cheese sauce: In a saucepan over medium heat, melt the vegan butter. Whisk in the flour to form a roux, and cook for about 1 minute. Gradually pour in the rice milk, whisking constantly to prevent lumps. Stir in garlic powder and salt to season.
- Incorporate cheese and broth: Whisk in the vegan cheddar shreds until melted and fully incorporated. Add the vegetable broth and keep whisking until the sauce is creamy and smooth. Optionally, top with paprika for color and additional flavor.
- Serve: Enjoy the warm pretzel bites dipped in your freshly made vegan cheese sauce for a comforting, plant-based treat.
Notes
- Ensure the water for activating the yeast is warm but not hot to prevent killing the yeast.
- The dough may require extra flour depending on humidity and flour type; add a little at a time to avoid dryness.
- Use a slotted spoon to handle pretzel bites when boiling to prevent breakage and for easy removal.
- For a crispier crust, brush the pretzel bites with oil instead of vegan butter before baking.
- Store leftover pretzel bites in an airtight container and reheat in the oven to maintain softness.
- The vegan cheese sauce can be adjusted with different plant-based cheeses for flavor variation.
