Homemade Soft Pretzels with Vegan Cheese Sauce
Soft, fluffy homemade pretzels are the perfect appetizer, especially when paired with an easy 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.
Tried this recipe?Let us know how it was!