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!
Soft pretzel bites have always been a favorite snack food of mine.
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.
Lately, my family and I have been crazy about these homemade soft & chewy, sweet & salty, vegan pretzel bites!
I even twisted my first full pretzel! ↓
Why the baking soda bath?
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 into the oven. It’s a must to give the bites their crisp, chewy outside and soft, fluffy inside.
Salty Pretzel Bites Dip
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 amazing! As a result, some didn’t make it to the photo shoot. My family devoured quite a few bites before my we 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!
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Sweet & Salty, Vegan Soft Pretzel Bites
Ingredients
Pretzel Bites Dough
- 3 and 1/2 to 4 cups all purpose flour
- 1 and 1/2 cups water, warm
- 1 Tablespoon coconut sugar, or granulated sugar
- 2 teaspoons active dry yeast, or 1 package
- 1 and 1/2 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 1/4 cup coconut sugar
- 2 and 1/2 teaspoons cinnamon
Salty Topping
- Coconut oil for brushing
- Coarse sea salt
Optional Dip for Salty Pretzels
Instructions
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 the 4 cups.
- Once the dough has been kneaded shape it into a ball and place 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 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, 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. Once they "puff up" a bit remove the bites from the bath 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.
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.
Salty Topping
- Brush the tops of each bite with coconut oil, then sprinkle with coarse sea salt.
Notes
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 after baking.
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Nutrition Information:
Yield: 32 Serving Size: 2 bitesAmount Per Serving: Calories: 67
Disclosure: This post contains affiliate links.
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