Vegan Snackable Soft Pretzel Bites

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Golden, chewy, and made for pull-apart snacking, these little pretzel bites start with a simple yeasted dough that rises into something soft and pillowy before getting cut into bite-sized pieces. The real magic happens in that quick baking soda bath — it's what gives these their deep mahogany crust and unmistakable pretzel flavor once they hit the hot oven. Coarse salt gets showered on right out of the oven, so it sticks to every warm, glossy nook. They're endlessly dippable, easy to portion for a party, and just as good reheated the next day. This one's a solid pick for a vegan snack table, whether you're serving them alongside mustard for dipping or eating them straight off the tray.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the dough

1 ½ tsp active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
See all
1 tsp granulated sugar
1 cup warm water (110°f / 43°c)
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the baking soda bath

8 cups water
⅓ cup baking soda

For finishing

2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ tsp coarse pretzel salt or flaky sea salt

Instructions

1
In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–7 minutes, until foamy and fragrant.
2
Add the melted butter (from the dough portion), fine salt, and flour to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!