Description
These Soft Pretzel Bites with Vegan Cheese Sauce offer a delectable plant-based twist on classic pretzels. Boiled in baking soda water for the signature chewy crust and baked to golden perfection, these pretzel bites are paired with a creamy, flavorful vegan cheese sauce made from dairy-free cheddar shreds and rice milk. Perfect as an appetizer or snack, this recipe is vegan-friendly and sure to satisfy savory cravings.
Ingredients
Scale
Pretzel Bites Dough
- 1 1/2 cups warm water
- 2 1/4 tsp fast-rise yeast
- 2 tbsp sugar
- 1/4 cup melted vegan butter
- 4+ cups flour
- 1/2 tbsp salt
Boiling Solution
- 3 quarts water
- 1/3 cup baking soda
Toppings
- Oil or melted vegan butter
- Pretzel salt
Vegan Cheese Sauce
- 2 tbsp vegan butter
- 2 tbsp flour
- 1 cup plain, unsweetened rice milk
- 3/4 cup vegan cheddar cheese shreds (or your favorite vegan cheese)
- 1/4 cup vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Paprika, for topping (optional)
Instructions
- Activate the Yeast: In a bowl, whisk together the warm water, sugar, and fast-rise yeast. Let this mixture sit for 10-15 minutes until it becomes frothy and the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine 4 cups of flour and salt. Add the melted vegan butter and the activated yeast mixture. Mix until a dough ball forms, then knead by hand or with a stand mixer for 5-7 minutes. Add more flour as needed to ensure the dough is soft but not sticky.
- Let Dough Rise: Lightly oil a bowl and place the dough inside, rolling to coat with oil. Cover with a damp towel and let rise for about one hour until doubled in size.
- Shape the Pretzel Bites: Preheat the oven to 425°F (218°C). Turn the dough out onto a floured surface, roll into a 1/2 inch thick rectangle, and cut into 3/4″ x 1″ pieces.
- Boil the Pretzel Bites: Bring 3 quarts of water to a boil, carefully add baking soda. Boil pretzel bites in batches for 1 minute on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Add Toppings: Brush each pretzel bite with oil or melted vegan butter and sprinkle generously with pretzel salt.
- Bake: Bake the pretzel bites for 10-12 minutes until golden brown and cooked through.
- Prepare the Vegan Cheese Sauce: In a saucepan over medium heat, melt the vegan butter. Whisk in the flour to form a roux and cook for about 1 minute. Gradually pour in rice milk, whisking constantly to prevent lumps. Stir in garlic powder and salt.
- Add Cheese & Broth: Whisk in vegan cheddar shreds until melted and smooth, then add vegetable broth. Continue whisking until creamy. Optionally, top with paprika.
- Serve: Enjoy warm pretzel bites dipped into the freshly made vegan cheese sauce for a delightful snack or appetizer.
Notes
- If dough is too sticky, add flour gradually during kneading.
- Boiling pretzels in baking soda water creates the signature chewy crust and rich flavor.
- Use vegan butter or oil to keep this recipe fully plant-based.
- Store leftover pretzel bites in an airtight container and reheat in the oven to maintain texture.
- The vegan cheese sauce can be adjusted with different plant-based milks or cheeses depending on preference.
- Paprika adds a nice color and slight smoky flavor to the cheese sauce but is optional.
