Vegetarian Vegan Pretzel Bites

Total time1 hr 45 min

Prep time25 min

Cook time20 min

These golden little bites are pull-apart perfect: a yeasted dough that gets a quick knead, a proper rise, and then a baking soda bath for that signature chewy crust and deep amber color. Every piece comes out with that classic bakery-style contrast — crisp, salty exterior giving way to a soft, doughy center — thanks to a hot butter brush and a generous sprinkle of coarse sea salt right before baking. They're shaped small on purpose, so you get more surface area for salt and butter in every handful, and more of those crackly edges everyone fights over. Whether you're serving them alongside a mustard dip or just snacking straight off the pan, this batch is an easy win for a vegetarian spread. No special equipment needed beyond a pot for boiling and a baking sheet — just warm, chewy, salty pretzel bites fresh from the oven.

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Ingredients

6 servings

For the dough

1 ½ tsp active dry yeast
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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.

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