Get ready for amazing vegan buttery soft pretzels. Because it’s October and because I adore pretzels, I decided I had to share this amazing vegan pretzel recipe with you.
These pretzels are just as good as the best pretzels I’ve tasted in France and Germany. They are light and fluffy on the inside, and deliciously salty and golden on the outside.

Years ago, while traveling on my birthday, we ate the most delicious pretzels for breakfast…and unknowingly, we started a new family tradition. Why we decided to get pretzels that day (considering my birthday is in june) I really don’t know. But it was a life changer. Pretzels are now a family breakfast birthday tradition – especially, for any October birthdays.
So, of course, I had to find a vegan pretzel recipe that would match the real German style pretzels. And that’s exactly what this recipe does.

What’s great about this easy vegan pretzels recipe:

Delicious, soft and fluffy on the inside and golden on the outside
Easy to make
Always a crowd pleaser
Ideal for meal prep

How to serve pretzels:

I always eat my pretzels with butter, but a lot of people swear by dipping them in Dijon mustard. I always think that pretzels are best when served hot and freshly baked, but they are also great to bring on picnics and as snacks later in the day.

Meal Prep vegetarian pretzels

Because, making pretzels is pretty time consuming, I decided I needed to make a meal prep version. I actually discovered that there are two meal prep options with pretzels.
You can freeze the pretzels directly after cooking them in the soda bath. Once you’re ready to eat, just take them out of the freezer and put them straight into the preheated oven. It adds 7-10 minutes of extra baking time, but the result is just as good.
The second option is to make the pretzels in advance and freeze them after they have been baked and have cooled down. This means you can just reheat them in the oven for 10-15 minutes or how ever long it takes them to defrost, and you’re ready to serve. It couldn’t be simpler.

So, how are these Vegan Pretzels made:

Mix together yeast and sugar in a large mixing bowl. Pour in the hot water and stir until the yeast dissolves. Leave it to rest for 10 minutes until the yeast is foamy.
Next, add the flour and melted vegan butter and stir together. Knead the dough for 3-5 minutes, until it forms a firm dough. Shape it into a ball and cover with a clean towel. Set aside to rise for 1 hour at room temperature.

Once the dough has risen (it should have doubled in size) pour it out of the mixing bowl and cut into 8 equal pieces. Roll each piece into a rope (should be around 17″ or 43cm long). Twist the pretzels into their pretzel shapes and lay the on a baking sheet covered with parchment paper.

Preheat the oven to 400F.

Next, heat a large pot filled with 4 cups of water. Once it starts to boil add the baking soda and gently stir.
Place one of the pretzels on a slotted spatula and gently dip it into the baking soda water for 5 seconds. Remove from the water and place it on a baking tray covered with parcment paper. Sprinkle salt on top and repeat the steps with the remaining pretzels.

Next, bake the pretzels in the middle of the oven for 12-15 minutes until they are dark and golden. Remove from the oven and let them cool on a cooling rack for 10 minutes before serving.

Also try my berry smoothie and vegan granola yoghurt breakfast bowl

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