These little bites go through a quick baking soda bath before baking, which is exactly what gives pretzels that deep golden crust and chewy interior without any special equipment. The dough itself comes together simply with yeast, flour, and a touch of cane sugar, then gets rolled, snipped into bite-sized pieces, and boiled in batches for that classic bakery texture. A brush of melted butter and a generous sprinkle of coarse sea salt right before baking gives every piece a glossy finish and salty crunch on top. They bake up puffy and deeply browned, perfect for pulling apart and dunking into your favorite mustard or dip. Since the dough relies on nothing more than pantry staples for structure and rise, these are a solid, satisfying pick for an egg free snack spread or party platter.
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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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