Ingredients
For the Pretzel Bites
- 1 1/2 cups warm water
- 2 1/4 tsp fast-rise yeast
- 2 tbsp sugar
- 1/4 cup melted vegan butter
- 4+ cups flour
- 1/2 tbsp salt
For Boiling
- 3 quarts water
- 1/3 cup baking soda
For Topping
- Oil or melted vegan butter
- Pretzel salt
For the Vegan Cheese Sauce
- 2 tbsp vegan butter
- 2 tbsp flour
- 1 cup plain, unsweetened rice milk
- 3/4 cup vegan cheddar cheese shreds (or your favorite vegan cheese)
- 1/4 cup vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Paprika, for topping (optional)
Instructions
- Activate the Yeast: Whisk together the warm water, sugar, and fast-rise yeast in a bowl. Let this mixture sit for 10-15 minutes until it becomes frothy and active.
- Prepare the Dough: In a large mixing bowl, combine 4 cups of flour and salt. Add the melted vegan butter and the activated yeast mixture. Mix everything together until a dough ball forms, then knead for 5-7 minutes by hand or using a stand mixer with the hook attachment. Add more flour as needed to prevent sticking; the dough should be soft but not overly sticky.
- Let Dough Rise: Lightly oil a bowl and place the dough ball inside, rolling it around to coat the surface with oil. Cover the bowl with a damp towel and let the dough rise for one hour, or until approximately doubled in size.
- Shape the Pretzel Bites: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Turn the risen dough out onto a lightly floured surface, roll into a large rectangle about 1/2 inch thick, and cut into pieces roughly 3/4″ x 1″.
- Boil the Pretzel Bites: In a large pot, bring 3 quarts of water to a boil. Carefully add the baking soda (do this slowly, as the water can bubble up). Boil the pretzel bites in small batches for about 1 minute, flip, and boil for another minute. Remove with a slotted spoon and place them on the prepared baking sheet.
- Add Toppings: Brush each boiled pretzel bite with oil or melted vegan butter, then sprinkle generously with pretzel salt.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the pretzel bites are beautifully golden-brown.
- Prepare the Vegan Cheese Sauce: In a saucepan over medium heat, melt the vegan butter. Whisk in the flour to form a roux, and cook for about 1 minute. Gradually pour in the rice milk, whisking constantly to prevent lumps. Stir in garlic powder and salt.
- Add Cheese & Broth: Whisk in the vegan cheddar shreds until melted and fully incorporated. Add the vegetable broth and keep whisking until the sauce is creamy and smooth. Top with paprika, if desired.
- Serve: Enjoy the warm pretzel bites dipped in your freshly made vegan cheese sauce!
Notes
- Ensure the water for the yeast is warm, not hot, to promote proper activation.
- Adding the baking soda to boiling water will foam; pour it in gradually and carefully.
- For extra-soft pretzels, avoid overbaking beyond 12 minutes.
- The cheese sauce can be adjusted to your preferred consistency by adding more rice milk or broth.
- Vegan cheese shreds vary—experiment with your favorite brand for best results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American, German
- Diet: Vegan
Nutrition
- Serving Size: 1/6 of recipe (about 6-8 pretzel bites with sauce)
- Calories: 280
- Sugar: 2g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg