These soft, golden pretzels get their signature chew from a quick trip through a baking soda bath before baking, giving them that classic matte, blistered crust you want from a real bakery-style pretzel. The dough itself comes together simply with yeast, flour, and a touch of vegan butter, rising into a smooth, pillowy base that's easy to twist into that iconic shape by hand. Fresh from the oven, each pretzel gets brushed with melted vegan butter and rolled in a warm cinnamon-sugar coating that sets into a delicate, crackly shell as it cools. The result is soft and pull-apart tender on the inside with just enough crunch on the outside, and sweet, spiced flavor in every bite. Since the coating relies on cane sugar and cinnamon rather than any savory finishing touches, this recipe is a solid pick for anyone watching their sodium intake. Serve them warm for the best texture, and they're just as good reheated the next day.
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Learn more ā8 servings
In a large bowl or the bowl of a stand mixer, combine the warm water, 1 tsp organic cane sugar, and yeast. Stir briefly and let stand for 5ā7 minutes, until foamy and fragrant.
Add the flour, salt, and 1 tbsp melted vegan butter to the yeast mixture. Mix with a dough hook on medium speed (or stir with a wooden spoon, then turn out and knead by hand) for 5ā7 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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