Usually I post healthy recipes, but today’s recipe is a splurge. I made these Soft Pretzel Bites for the Super Bowl and was blown away by how amazing they are. These are the best pretzels I have ever had!!! Not only is this one of my top favorite recipes of all time, but I’ve added these pretzel bites to my list of things I’d want as my last meal before I die. If you like soft pretzels, make these! As a bonus, they’re really easy to make.
I found the recipe from a blogger who had veganized the recipe by using vegan margarine, but obviously you can use whatever butter or margarine you want. The original recipe is here; she also includes instructions for making stuffed pretzel bites. You can obviously also make regular pretzels instead of pretzel bites.
These are best hot and fresh from the oven. I used half of the dough one day and then refrigerated it and used the other half the next day, and they turned out fine. If you are making these for a party, have the dough prepped and ready to bake before guests come so that you only need to pop them into the oven.
Best-Ever Soft Pretzel Bites
Recipe from K’s Veg Recipes
- 3/4 cup warm water
- 1 and 1/2 tsp sugar
- 1 and 1/8 tsp instant yeast
- 2 and 1/4 cup flour
- 2 Tbsp melted Earth Balance or other vegan butter, plus 1-2 tsp for later
- Vegetable oil (you’ll need about a tsp or two)
- 5 cups water
- 1/3 cup baking soda
- Pretzel, Kosher, or coarse sea salt
- Mix together the sugar, warm water, and yeast in a large bowl with a
mixer on low. Add in the flour and melted butter and mix for another few
minutes, starting with the mixer on medium and then using a fork or
spoon to bring together if needed.
- Lightly oil a smaller bowl and
transfer the dough into this bowl. Tightly cover and store at room temp
(or somewhere warm) for about an hour. The dough should double in size
during this time; you can leave it a little longer if needed.
- Place the 5 cups of water and the baking soda in a large pot and bring to a boil. Preheat the oven to 425 F.
- While the water is heating, lightly oil a large work surface and
divide the dough into about 4-6 pieces. Roll out the pieces into long strands and cut into about 1-inch
pieces. To keep the dough moist, cover lightly with a slightly damp
paper towel as you are preparing the other pieces.
- Once the water is boiling, transfer the dough pieces into the pot,
in batches. Gently turn the pieces around for about 30 seconds (about 1
minute for the larger pieces). Using a slotted spoon, drain, and transfer
onto parchment-paper lined baking sheets.
- Lightly brush with a some melted Earth Balance/butter, and sprinkle with
- Bake at 425 for about 10-12 minutes. Bake until fairly dark and golden brown (like a pretzel should look).
Can’t wait to check out other Meatless Monday recipes!