Pretzel Bites | FoodByMaria Recipes

Vegan Appetizers

Vegan Soft Pretzel Bites

Last Updated:

Prep

15 minutes

Cook

18 minutes

Yield

55

There’s nothing I love more than a salty, warm, pretzel. They are seriously so comforting and delicious. This spin on a typical pretzel turns the big warm pretzels you love into bite-size form. These pretzel bites are the perfect snack, and they taste so good dipped in grainy dijon mustard.

Close-up of pretzel bite

Why you’ll love these pretzel bites:

  • Quick: Despite what you may think, this recipe takes no time at all with the exception of the proofing of the dough. Prep it in only 15-minutes
  • Versatile: Use this dough recipe to make any shape or size of pretzel you want
  • Delicious: This is the ultimate snack and comfort food. You’ll love these pretzel bites for game day, after school, or anytime

Pretzel bite being dipped into mustard

Ingredient Notes:

Yeast: There are two main types of yeast that you’ll find at your store – active dry or instant rise (or sometimes called quick rise or rapid rise). Both types will work but require different instructions to activate them. Active dry dissolves in warm water and with sugar in order for it to “bloom”. Instant rise yeast doesn’t need to be proofed in warm water and can be added directly into your recipe which is what I used for this recipe. Whichever you have or choose, just make sure you activate it properly if you need to.

Baking Soda: Make sure you use baking soda, not powder. Baking soda is pure sodium bicarbonate vs. powder is sodium bicarbonate and powdered acid. It’s important to ensure you use the right thing in your baking or you risk your baking not turning out right!

Pretzel bites in a basket next to mustard

How to make pretzel bites

1. Grease a large bowl with 1 – 1 ½ tbsp of vegetable oil. Set aside.

Dry ingredients mixed together in a bowl

2. In a large bowl, mix together flour and salt. Create a well in the middle of the bowl. Set aside.

Wet ingredients mixed together in a bowl

3. In a medium-sized bowl, combine water, yeast and brown sugar. Mix to combine. Let the mixture sit for 5 minutes. Pour the sugar/yeast minute into the large bowl, along with the melted butter. Knead the mixture for a couple of minutes to form a dough.  If the dough is too sticky, add flour if it is too dry, add flour. Transfer the dough to a lightly floured surface, kneading well for 3 – 4 minutes to make a soft + smooth dough. Round the dough and place it into the large-greased bowl. Cover with a tea towel or cloth and set in a warm place to rise for 1 hour, until doubled in size. This may depend on your environment. 

4. Preheat the oven to 425 F degrees and prepare two baking trays with parchment paper.

5. Add the 12 cups of water to a large pot and bring to a boil.

6. Reduce the heat and slowly add in the baking soda. Make sure to add it in small increments, so it doesn’t boil over.  Reduce heat slightly while you prepare the bites.

Kneading pretzel bite dough

7. Once the dough has doubled in size, remove the bowl onto a lightly floured surface. Divide the dough into four quarters. Use your hands to press down on the dough and roll each piece into a long rope, approximately 2 feet long and 1 inch thick. Cut each rope of dough into 12 – 14 pieces, about 1-inch pieces. 

Cutting dough into pieces for pretzel bites

8. Bring the pot of baking soda water back to a boil.

9. Add the pretzel bites to the pot in 3 or 4 different batches.  Boil them for 20 – 30 seconds. Remove the pretzel bites with a slotted spoon and onto one of the baking trays.  Repeat these steps and arrange the pretzel bites evenly between the two baking trays. Make sure they are not touching.

Brushing pretzel bites

10. In a small bowl whisk the egg, then gently brush the tops of the pretzel bites.

11. Sprinkle sesame seeds over as many of the bites as you wish, and cover with a generous amount of flaky salt.

Baked pretzel bites on a baking sheet

12. Bake for 18 minutes, until a golden brown. 

13. Serve warm with grainy mustard, lightly salted butter, or Vegan Queso! Absolutely delicious!

Basket of pretzel bites

Expert Tips & FAQ:

Butter: If you are not vegan, use regular butter. 

How can I make these sweet? For a sweet snack that is both impressive and delicious, use a generous amount of cinnamon sugar instead of flaky salt. Serve with cream cheese icing! 

Storage: Store in an airtight container at room temperature for 2-3 days. Store in an airtight container or bag for 1 – 2 months in the freezer. Reheat in the microwave OR at 350F in the oven for 10 minutes.

Other recipes you’ll love:

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Soft Pretzel Bites

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Proofing: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 55 1x
  • Category: Vegan Appetizers
  • Method: Bake
  • Cuisine: Baked Goods, Dairy-Free, Vegan, Vegetarian
  • Diet: Vegan

Description

These pretzel bites are easy and so delicious. They’re perfect for game day, an appetizer, after-school snack, or just any occasion.


Ingredients

Scale

4 ½ cups all-purpose flour 

2 ½ tsp salt

2 tbsp brown sugar

1 ¾ tsp rapid rise yeast

1 ¾ cups warm water

6 tbsp vegan butter (melted), I recommend earth balance

12 cups water

1/3 cup baking soda

1 vegan egg (Bob’s Red Mill mixture works well) or 1 regular egg if not vegan

sesame seeds

flaky salt


Instructions

Grease a large bowl with 1 – 1 ½ tbsp of vegetable oil. Set aside.

In a large bowl, mix together flour and salt. Create a well in the middle of the bowl. Set aside.

In a medium-sized bowl, combine water, yeast and brown sugar. Mix to combine. Let the mixture sit for 5 minutes. Pour the sugar/yeast minute into the large bowl, along with the melted butter. Knead the mixture for a couple of minutes to form a dough.  If the dough is too sticky, add flour if it is too dry, add flour. Transfer the dough to a lightly floured surface, kneading well for 3 – 4 minutes to make a soft + smooth dough. Round the dough and place it into the large-greased bowl. Cover with a tea towel or cloth and set in a warm place to rise for 1 hour, until doubled in size. This may depend on your environment. 

Preheat the oven to 425 F degrees and prepare two baking trays with parchment paper.

Add the 12 cups of water to a large pot and bring to a boil.

Reduce the heat and slowly add in the baking soda. Make sure to add it in small increments, so it doesn’t boil over.  Reduce heat slightly while you prepare the bites.

Once the dough has doubled in size, remove the bowl onto a lightly floured surface. Divide the dough into four quarters. Use your hands to press down on the dough and roll each piece into a long rope, approximately 2 feet long and 1 inch thick. Cut each rope of dough into 12 – 14 pieces, about 1-inch pieces. 

Bring the pot of baking soda water back to a boil.

Add the pretzel bites to the pot in 3 or 4 different batches.  Boil them for 20 – 30 seconds. Remove the pretzel bites with a slotted spoon and onto one of the baking trays.  Repeat these steps and arrange the pretzel bites evenly between the two baking trays. Make sure they are not touching.

In a small bowl whisk the egg, then gently brush the tops of the pretzel bites.

Sprinkle sesame seeds over as many of the bites as you wish, and cover with a generous amount of flaky salt.

Bake for 18 minutes, until a golden brown. 

Serve warm with grainy mustard, lightly salted butter, or Vegan Queso! Absolutely delicious!

YouTube video

Notes

If you are not vegan, use regular butter. 

This is the PERFECT party appetizer! You’ll seriously impress your guests.

For a sweet snack that is both impressive and delicious, use a generous amount of cinnamon sugar instead of flaky salt. Serve with cream cheese icing! 

Store in an airtight container at room temperature for 2-3 days.

Store in an airtight container or bag for 1 – 2 months in the freezer. Reheat in the microwave OR at 350F in the oven for 10 minutes.


Nutrition

  • Serving Size: 55
  • Calories: 61
  • Sugar: 0.4g
  • Sodium: 516.5mg
  • Fat: 2.1g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0.3g
  • Carbohydrates: 8.8g
  • Fiber: 0.6g
  • Protein: 1.7g
  • Cholesterol: 3.4mg

Keywords: recipe, soft, butter, homemade, dough

Mary C. Ciulla

Will gluten-free 1 to 1 flour for the pretzel bites work? I’ve always loved them until I had to be gluten-free!

Maria Koutsogiannis

We didn’t recipe test these with that but let me ask Tori and get back to you ASAP!

Maria Koutsogiannis

Here is Tori’s reply: “Hey! Hmm 🤔 they could try it with also adding 1 tsp xanthan gum, and 1 egg. That would be the best bet for sure !!
However we are unable to 100% guarantee the outcome- regardless they will turn out a bit differently.”

Jill C

Lovely recipe, very easy, only one hour for rising time?? What sorcery is this? ☺️😋 Skip cutting into bitesize pieces and you could have lovely sandwich or hotdog buns.

Maria Koutsogiannis

thank you so much for the love, jill!

Robyn

What is the alternative for the egg to make it vegan?

Maria Koutsogiannis

I am so sorry about that! I suggest vegan egg mixture, something like bob’s red mill! Or even a flax egg will do! I amended the blog post too, sorry that wasn’t clear

Post A Comment

Recipe rating