Checklist confirms there's no egg anywhere in this dough or coating ā it's a yeasted flour dough leavened the classic way and finished with a buttery cinnamon-sugar coating, so there's nothing here to work around for an egg free kitchen. The yeast dough gets that signature chew from a quick dip in a baking soda bath before baking, which is what gives soft pretzels their deep golden crust and dense, springy bite. Twisting the ropes into the classic pretzel shape is genuinely satisfying, and boiling them briefly before the oven is the step that makes all the difference in texture. Fresh out of the oven, each pretzel gets brushed while hot and rolled generously in cinnamon and sugar so the coating melts in and sets into a sweet, crackly shell as they cool. Warm, chewy, and cinnamon-forward, these are the kind of snack you'll want to make on repeat, and they slot easily into an egg free baking lineup without missing a beat.
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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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