Vegan Pretzel Bites

Total time1 hr 45 min

Prep time25 min

Cook time20 min

4.6

(10)

Soft, chewy, and deeply golden, these little bites deliver everything you love about a classic ballpark pretzel in a poppable, shareable format that serves six. The secret to that signature chew and dark crust is the baking soda bath — boiling each piece for just 30 seconds before they hit the oven creates that unmistakable pretzel texture without any animal-derived ingredients. Vegan butter stands in seamlessly at two points in the process, both in the dough itself and as a finishing brush, so every bite is rich and glossy straight out of the oven. A generous shower of coarse sea salt over the top seals the deal. Most store-bought pretzels rely on dairy washes or egg glazes to get that sheen, but this recipe proves you genuinely don't need either. The dough comes together with pantry staples and a straightforward knead, making this an approachable weekend bake even if you don't have much bread experience. Dip them in mustard, vegan cheese sauce, or just eat them warm off the pan — they disappear fast either way.

About Fig

Fig 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 →

Ingredients

6 servings

For the dough

1 ½ tsp active dry yeast
1 tsp organic cane sugar
1 cup warm water (105–110°f / 40–43°c)
2 ¾ cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp vegan butter, melted

For the baking soda bath

8 cups water
⅓ cup baking soda

For finishing

2 tbsp vegan butter, melted
1 ½ tsp coarse sea salt or pretzel salt

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!