Vegan soft pretzel bites are the perfect party food. This recipe makes a large amount and it is easy to follow. These kid-friendly (and adult-friendly) snack bites will be everyone's favorite appetizer on the table.
Soft pretzel bites are a snack everyone can agree on.
Choose between classic salted pretzel bites or sweet cinnamon and sugar-covered bites. Can't choose a flavor, then make both!
There are plenty to share since this recipe makes about 64 bites. Take them to parties, enjoy them on game day, or make a batch for family movie night and they will all quickly disappear!
Making pretzel bites may seem intimidating, but they're actually pretty simple to make by following the steps below.
Step 1: Add the yeast to a bowl of warm water. Set aside to activate and become foamy.
Step 2: Mix in the remaining ingredients until a slightly sticky dough forms. Cover and set aside to rise for 15-20 minutes.
Step 3: Place the risen dough on a flat dry surface.
Step 4: Cut the dough into 8 triangle pieces. Roll each triangle into a long rope. Cut the dough ropes into bite-sized pieces.
Step 5: Add baking soda to a pot of hot water.
Step 6: Turn the heat up and bring the water to a light simmer.
Step 7: Add about 10 pretzel bites to your pot. Let them soak for about 30 seconds or until they puff up. You can see how much bigger the bites in the pot are compared to the ones on the baking sheet.
Step 8: Bake the pretzel bites in the oven at 450ºF for 10-12 minutes.
To serve: Top your pretzel bites with coarse sea salt or roll them in cinnamon and sugar or a combination of both.
I paired the salty pretzel bites with my leftover vegan nacho cheese. You can go with my cheese dip or use your favorite recipe. Or go with a store-bought vegan cheese dip to save time.
Sweet mustard or spicy mustard are also great dip ideas for salty pretzel bites.
I found the cinnamon and sugar bites were sweet enough on their own, but I don't have too big of a sweet tooth.
For pizza-style bites, skip the above toppings and instead, sprinkle the pretzel bites with vegan parmesan. Serve them with marinara sauce for dipping. It's another delicious flavor option everyone will enjoy!
Pretzel Bites FAQs
The baking soda bath is what gives the pretzel bites their golden shell during baking. It's definitely a step you shouldn't skip if you want a true pretzel-like outside and a soft inside.
To get the coarse salt to stick to the pretzel bites without oil, sprinkle the bites with salt before baking. The salt will stick to the baked bites.
Yes! Skip the toppings and freeze the cooked bites in a freezer-safe container or bag. Reheat the frozen bites before adding the topping.
Tips for Success
- Don't skip the baking soda bath. It's the only way to get the classic outer shell of the pretzel bites.
- If the dough ropes keep shrinking: If they keep shriking while rolling them out, let them rest for 3-5 minutes before rolling the full length.
- To twist a full pretzel: Twist the ends of the dough rope together once. Bring the twisted ends down to the curved bottom. Add a bit of water to get the ends to stick to the dough. Gently place the shaped pretzel in the baking soda bath one at a time. If you're a visual person, this pretzel guide on how to twist a pretzel is helpful.
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Pretzel Bites Dough
- 3 and ½ to 4 cups all purpose flour
- 1 and ½ cups water, warm
- 1 Tablespoon coconut sugar, or granulated sugar
- 2 teaspoons active dry yeast, or 1 package
- 1 and ½ teaspoons Himalayan pink salt
- 3 Tablespoons refined coconut oil, melted
Baking soda bath
- 5 cups water
- 3 Tablespoons baking soda
Sweet, Cinnamon & Sugar Coating
- Heaping ¼ cup of coconut sugar
- 2 and ½ teaspoons cinnamon
- Coconut oil for brushing
- Coarse sea salt
Optional Dip for Salty Pretzels
Pretzel Bites Dough
- 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 2 cups of flour. Once it is well blended, mix in the 3rd cup of flour. If the dough is too sticky to handle, mix in enough flour from the 4th cup until you can handle the dough.
- On a clean lightly floured surface, knead your dough for 3-5 min adding more flour as needed. You shouldn't need more than 4 cups of flour. The dough should be slightly sticky.
- Shape the kneaded dough into a ball and place it in a large oiled bowl. Cover and set in a warm place to rise for 15-20 minutes.
- Meanwhile, line 2 baking sheets with parchment paper and set them aside. Then 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 an 18-inch-long rope. Cut each rope into 8-9 (2-inch) bites.
Baking Soda Bath
- Once the water is boiling, lower the heat. When the water stops boiling add 3 Tablespoons of baking soda.
- Turn the heat up back up to get the water simmering. Once the water comes to a simmer, place about 10 bites in the bath. Let them soak for about 30 seconds. Once they "puff up" a bit remove the bites from the bath and place them on a parchment-lined baking sheet 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 halfway through because they will darken quickly.
Cinnamon & Sugar Coating
- 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.
- Roll in the cinnamon and sugar mix until coated.
Coarse Sea Salt Topping
- Brush the tops of each bite with coconut oil, then sprinkle with coarse sea salt.
- If the dough ropes keep shrinking while rolling them out, let them rest for 3-5 minutes before continuing to roll the full length.
- 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 350ºF and bake for 5-10 min. Add sweet or salty toppings to the bites after baking.
- To twist a full pretzel, twist the ends of the dough rope together once. Bring the twisted ends down to the curved bottom. Add a bit of water to get the ends to stick to the dough. Gently place the shaped pretzel in the baking soda bath one at a time.
Nutrition Information:Yield: 64 Serving Size: 2 bites
Amount Per Serving: Calories: 23Sodium: 191mgCarbohydrates: 4gSugar: 1gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Party Eats for Everyone
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