No need to choose a flavor with these, ready in about an hour, Sweet & Salty, Vegan Soft Pretzel Bites. They’re also egg, dairy & refined sugar free! Simple and easy to make, kid-friendly, party food that will satisfy you and your guests sweet & salty craving!
I love snack food, and soft pretzel bites have always been a fave.
I couldn’t leave the mall without getting an order of bites. The dilemma I was always faced with was choosing between sweet cinnamon and sugar or savory salty pretzel bites. I usually opted for salty, but halfway through devouring the bag, I would go back to buy a bag of sugary bites to satisfy my sweet & salty craving.
As I’ve mentioned before, my husband, daughter and myself strictly eat at home. This means most of our snack foods are prepared by me.
If you’re like my family, you try to stay away from nasty, chemical laden, overly processed foods and ingredients Siri can’t even pronounce. So homemade snacks become a must. Lately, we’ve been crazy about these homemade soft & chewy, sweet & salty, vegan pretzel bites!
I even twisted my first full pretzel! ↓
These pretzel bites are so “mall-like” you’ll want to bring a bag with you on your next visit! 😜
Sweet & Salty, Vegan Soft Pretzel Bites
The key to getting that soft dough encased in a golden pretzel defining shell is the baking soda bath. The dough takes a quick 30-second dip in a mix of water and baking soda just before going in the oven. It’s a must to give the bites their crisp, chewy outside and soft fluffy inside.
I decided not to pair the cinnamon and sugar bites with a dip. I thought they were sweet enough on their own. However, I did have leftover jalapeño nacho cheese (which was one of my inspirations for this recipe) that paired perfectly with the salty pretzel bites.
I am forewarning you though, the soft, chewy, salty bites dipped in spicy cheese sauce are freakin’ amazing! As a result, some didn’t make it to the photo shoot. My family devoured quite a few bites before my husband even had a chance to photograph them!
If you love chocolate and pretzels, try replacing the cinnamon with cocoa powder for sweet chocolatey pretzel bites! 🍫 😋
Yields about 64 bites
40 minPrep Time
20 minCook Time
1 hrTotal Time
1 1/2 cups water, warm
1 Tablespoon coconut sugar
2 teaspoons active dry yeast, or 1 package
1 1/2 teaspoons pink salt
3 Tablespoons coconut oil, melted
3½ to 4 cups organic all purpose flour
5 cups water
3 Tablespoons baking soda
Heaping 1/4 cup coconut sugar
2 1/2 teaspoons cinnamon
Coarse sea salt
Jalapeño Nacho Cheeze Dip (for salty pretzels)
- Start by warming your water. You want it to be warm to the touch, but not hot.
- Pour the warm water into a large bowl and mix in the sugar. Then sprinkle the yeast on top. Cover and let sit for 10 min to activate the yeast.
- Once the yeast is foamy, mix in the salt and coconut oil.
- Now, slowly mix in the flour. Add 2 cups to start, then mix in a cup at a time until all 4 cups are incorporated.
- On a clean lightly floured surface, knead your dough for 3-5 min and shape into a ball.
- Place in a large, oiled bowl. Cover and set in a warm place to rise for 15 minutes.
- Line 2 baking sheets with parchment paper, set aside, preheat your oven to 450ºF and heat the water for the baking soda bath.
- Once the dough has risen a bit, cut it into 8 triangles, as you would a pizza.
- With your hands, roll each triangle out to 18 inches long ropes. Cut each rope into 8-9 (2 inch) bites.
- Once the water is boiling, add in 3 Tablespoons baking soda.
- Place about 10 bites in the bath. (I used a large soup pot and impatiently gave about 20 bites a bath) Let soak for about 30 seconds. Then remove and place on your parchment lined baking sheets until it's full. Be sure not to crowd your baking sheet.
- Bake at 450ºF for 10-12 minutes, or until the tops are nice and brown. Keep an eye on them at about half way through because they will darken quickly.
- In a bowl mix the cinnamon and sugar. Set aside.
- Lightly brush each bite with just enough coconut oil to allow the sweet coating to stick.
- Brush the top of each bite with coconut oil. Sprinkle the tops with coarse sea salt.
To Store: If you don’t plan on eating all the bites right away, I suggest topping only what you’re going to eat. Store leftover, cooked bites in an airtight container in the fridge for up to 10 days. Or the freezer for up to 3 months. When ready to eat, preheat your oven to 400ºF and bake for 5-10 min. Add sweet or salty toppings to the bites.