These little bites go straight from a bubbling baking soda bath to the oven, which is exactly what gives them that deep golden crust and chewy, tender inside you want from a good pretzel. The dough itself comes together simply with yeast, flour, and a touch of cane sugar, then gets a good knead and rise before it's cut into bite-sized pieces. A brush of melted butter and a generous sprinkle of coarse sea salt right before baking finishes them off with that classic salty, glossy top. They're endlessly snackable on their own, or great alongside a mustard dip for game day or movie night. Since the whole recipe is built without any milk, cream, or cheese in the ingredient list, this is a snack you can bring to the table with confidence on a dairy free menu.
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In a large mixing bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty.
Add the melted vegan butter and fine salt to the yeast mixture and stir to combine. Add the flour in two additions, stirring after each, until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–6 minutes, until smooth, slightly tacky, and springs back slowly when poked.
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