Description
These Soft Pretzel Bites with Vegan Cheese Sauce offer a delightful plant-based snack experience. The pretzel bites are perfectly chewy with a slightly crisp golden crust, made from a soft dough that’s boiled in baking soda water to achieve that classic pretzel texture. Paired with a rich, creamy vegan cheese sauce made from melted vegan cheddar and rice milk, this recipe is perfect for sharing at gatherings, game days, or as a cozy treat.
Ingredients
Scale
Pretzel Bites 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
Boiling Solution
- 3 quarts water
- 1/3 cup baking soda
Toppings for Pretzels
- Oil or melted vegan butter, for brushing
- Pretzel salt, for sprinkling
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 the Yeast: Whisk warm water, sugar, and fast-rise yeast in a bowl. Let it sit for 10-15 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Prepare the Dough: In a large bowl, combine 4 cups of flour and salt. Add melted vegan butter and the activated yeast mixture. Mix to form a dough ball, then knead for 5-7 minutes by hand or with a mixer using a hook attachment. Add more flour as needed until the dough is soft but not sticky.
- Let Dough Rise: Lightly oil a clean bowl and place the dough inside, rolling to coat with oil. Cover with a damp towel and let rise for about 1 hour or until doubled in size.
- Shape the Pretzel Bites: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Turn out the dough onto a floured surface, roll into a 1/2 inch thick rectangle, and cut into roughly 3/4 inch by 1 inch pieces.
- Boil the Pretzel Bites: Bring 3 quarts of water to a boil in a large pot. Slowly add the baking soda to the boiling water (careful as it bubbles). Boil the pretzel bites in batches for about 1 minute on one side, flip, and boil another minute. Remove with a slotted spoon and place on the prepared baking sheet.
- Add Toppings: Brush each boiled pretzel bite with oil or melted vegan butter and sprinkle with pretzel salt generously.
- Bake: Bake the pretzel bites for 10-12 minutes until golden brown and crisp on the outside.
- Prepare the Vegan Cheese Sauce: In a saucepan over medium heat, melt vegan butter. Whisk in flour to form a roux and cook for about 1 minute. Gradually add rice milk while whisking constantly to avoid lumps. Stir in garlic powder and salt.
- Add Cheese and Broth: Whisk in vegan cheddar shreds until melted and smooth. Stir in vegetable broth and continue whisking until the sauce is creamy. Optionally, top with paprika for color and flavor.
- Serve: Serve the warm pretzel bites with the vegan cheese sauce for dipping and enjoy this delicious snack.
Notes
- Ensure the yeast is fresh and the water is warm, not hot, to properly activate the yeast.
- The boiling step with baking soda is key to getting the pretzel’s signature chewy crust and deep color after baking.
- You can substitute rice milk with other unsweetened plant-based milks such as almond or oat milk if preferred.
- For a spicier cheese sauce, add a pinch of smoked paprika or cayenne pepper.
- Leftover pretzels can be reheated in the oven to restore crispness.
- Adjust salt quantity on pretzels according to taste preference.
