These soft pretzels come out deep golden brown with that classic chewy, bready pull, thanks to a quick dip in a baking soda bath before baking. The dough itself is simple pantry stuff — flour, yeast, a touch of sugar — kneaded until smooth and shaped into perfect pretzel twists by hand. Fresh out of the oven, each one gets rolled while warm in a cinnamon-sugar coating that sets into a sweet, slightly crackly finish as it cools. They're soft in the middle, sturdy on the outside, and best eaten warm the day you make them. This one's a solid pick for a dairy free snack spread, whether you're serving them for movie night or packing them up for a bake sale.
About FigFig 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 →8 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 5–7 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 5–7 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
