A classic combo that can’t be beat, homemade soft pretzels with vegan cheese sauce to dip it in! A fun snack or appetizer that is perfect for the holidays or anytime of year.
If there is one thing I could eat everyday it would be a warm, soft pretzel. I love the chewiness, doughy bites, and there is nothing better than dipping it in the vegan cheese sauce. Pretzels aren’t hard to make but like anything made with yeast just a bit time consuming because the dough has to proof.
Instant Yeast vs Active Dry Yeast
There are two types of yeast you can use when baking, they both do the same thing. The first is instant yeast which I have become a big fan of because you don’t need to proof it ahead of time. You can just add it to your dough and it will do it’s thing during the rising process. The second is active dry yeast. This yeast will require being proofed ahead of time. So you would heat up 1 cup (240ml) of water to 95°F to 110°F and add the teaspoon of sugar in there. Set it to the side for 10 minutes until it is foamy. I used to prefer using active dry yeast when I first started baking so I could know for sure that the yeast was active, but as I have been baking longer I now prefer instant yeast. Both do the same exact thing so whatever you use will work just fine. I prefer to use instant yeast since it takes down the prep time.
Proofing Process
Whenever we make something with yeast there is a required rising time. This allows the yeast to build up and grow and that is our leavening agent. I like to put my dough in my turned off oven with the light on. It is warm enough for the yeast to do its job and always results in a beautiful rise. Depending on the temperature of your house it could take 1 to 2 hours for the dough to rise, so if it takes slightly longer don’t fret.
Pretzel Preferences
Here’s the deal if I am eating a carb like bread, pizza, bagels, pretzels I want it to be chewy and thick. I don’t want anything thin. I want there to be a nice chewy bite. Therefore, I choose to make my pretzels thicker and don’t even care that some of them form into circles. I personally hate when I get a pretzel that is thin and overcooked I want that chewy slightly undercooked pretzel. If you want your pretzels to be thinner and have a more defined pretzel shape all you need to do is roll the initial snake shape out longer and thinner. I prefer to keep mine shorter and thicker thus resulting in a thicker pretzel. You also can make the pretzels into any shape you like – nuggets, bites, sticks, braids!
Pizza Dough Hack
Now, I get it some people absolutely hate baking and do not want to go through the process of making homemade dough. So, if you want to make this but don’t want to make dough from scratch you can use pizza dough from the store or a pizzeria! Most pizzerias will sell you their dough for relatively cheap. The ingredients are basically the same and the baking soda is the magic that turns regular dough into homemade soft pretzels. So, you can easily skip half of these steps by just using pizza dough.
Can I Freeze Them?
You can definitely freeze the homemade soft pretzels. Just after baking them allow them to cool and then pop in the freezer for 1 to 2 hours leaving space so they do not freeze on each other. Then transfer them into a sealed bag. To warm up pop them in the oven at 350°F (176°C) for about 5 to 10 minutes or until warmed up. You can also warm them up in a microwave or toaster oven.
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Homemade Soft Pretzels with Vegan Cheese Sauce
Equipment
- Standmixer
- Kitchen Scale (optional)
Ingredients
Pretzel Dough
- 3 ¾ cup all purpose flour (450g)
- 2 teaspoons organic sugar
- ¼ teaspoon (1.5g) salt
- 1 packet instant yeast (2 ¼ tsp [7g])
- 1 ¼ cup water (300ml)
- 1 ½ tablespoons neutral oil (22g)
- 2 tablespoons (15ml) nondairy milk, for after pretzels are boiled
Pretzel Water
- 12 cups (3000ml) water
- ¼ cup baking soda
Vegan Cheese Sauce
- 3 ounces (90g) Trader Joe’s cashew fiesta dip
- ½ cup (52g) vegan cheddar shreds
- ¾ cup (180ml) nondairy milk, unsweetened and unflavored
- ½ tablespoon (3g) nutritional yeast
- Pinch cayenne pepper optional
Instructions
Prepare Dough
- In the bowl of a stand mixer add in flour, salt, and sugar. Use the whisk attachment to mix together for 30 seconds on a low speed.
- Then add in the instant yeast, water, and oil. Continue to use the whisk attachment and mix for another 30 to 45 seconds over low speed, the dough will form into small shaggy pieces.
- Then use the dough hook attachment and knead the dough for 4 to 5 minutes on medium speed. The dough will be slightly tacky and sticky and a smooth ball.
Proof Dough
- Place the dough in a well oiled bowl, cover with a clean kitchen towel and rise for at least 1 hour or until doubled in size. I like to put it in the oven.
Prepare Cheese Sauce
- When there are about 15 minutes left in the dough proofing make the cheese sauce. Add in the ingredients into a small pot and cook over low heat until everything is melted. Stir occasionally, once it is all melted place to the side and warm up before serving.
Pretzel Cooking Prep
- When pretzels are done proofing preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper. Finally, in a large pot add the water and baking soda for the pretzel water. Bring to a boil over a low heat.
Roll Out Pretzels
- On lightly floured surface cut the dough into 12 equal balls. Roll it into a snake shape about 15 to 18 inches long. Place on a baking sheet and continue to make all pretzels.
- Create a U shape and then cross the tops over to make the pretzel shape. I personally like my pretzels to be thicker and chewier so I do not roll the doll out too long but if you want the pretzel to be thinner roll the snake shape out longer. Repeat until all pretzels are made.
Boil Pretzels
- If the water isn't boiling after making all the pretzels, raise the temperature and bring to a boil. Add in 3 pretzels at a time and boil for about 1 to 2 minutes. The outside texture of the pretzels will change *see video if necessary. Place on lined baking sheet and repeat until all pretzels are boiled.
- Brush the pretzels with nondairy milk and then sprinkle with coarse sea salt if desired.
Bake Pretzels
- Bake in the oven for 15 minutes or until browned to your liking. If necessary rotate the baking sheets and cook according to your oven.
- Warm up the vegan cheese sauce and place in serving dish. Once pretzels done enjoy warm immediately.
Video
Notes
- You can make the dough by hand and without a stand mixer. Just follow the dough instructions from the garlic knot recipe.
- For the cheese sauce if you don’t have the Trader Joe’s cashew fiesta dip you can use ¼ cup vegan cream cheese in it’s place. You can also use 1 cup vegan cheddar shreds. You can also use the vegan cheese sauce recipe from the Crunchwrap recipe.
- I use instant dry yeast but you can use active dry yeast if you prefer, just follow the proofing instructions on the package.
- You can make your pretzels into any shape you like: bites, nuggets, sticks.
can this be made without baking soda?
hi the baking soda is essential it turns the dough into the pretzel crust without it, it would just be bread i guess
HI! I was wondering if these can be frozen post boiling to be baked at a later date or if it all needs to be done at once. Thank you!
hi Dani, I would suggest baking them fully and then freezing them! That way they are all done being cooked and just need to be warmed up. However, if you want to try it that way let me know if it works, I can’t say to how it will work since I didn’t try and I wouldn’t necessarily recommend it!
I did a little research and it seems to be the general consensus to bake then freeze, so that is what I’ll do! Thanks so much!