Description
These Soft Pretzel Bites with Vegan Cheese Sauce are a delightful plant-based snack perfect for sharing. The pretzels are chewy on the inside with a golden, slightly crispy exterior, enhanced by a classic baking soda bath and topped with pretzel salt. Paired with a creamy, flavorful vegan cheese sauce made from cheddar-style shreds and rice milk, this recipe offers a warm, satisfying treat that’s entirely dairy-free.
Ingredients
Scale
Pretzel Bites
- 1 1/2 cups warm water
- 2 1/4 tsp fast-rise yeast
- 2 tbsp sugar
- 1/4 cup melted vegan butter
- 4+ cups all-purpose flour
- 1/2 tbsp salt
- 3 quarts water
- 1/3 cup baking soda
- Oil or melted vegan butter, for brushing
- Pretzel salt, for sprinkling
Vegan Cheese Sauce
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 cup plain, unsweetened rice milk (preferred for neutral flavor)
- 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 (optional, for topping)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, fast-rise yeast, and sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the Dough: Add the melted vegan butter, flour (start with 4 cups), and salt to the yeast mixture. Mix thoroughly until a smooth dough forms. If the dough is too sticky, add more flour a little at a time until manageable.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes elastic and smooth. Place the dough back into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour or until doubled in size.
- Shape the Pretzel Bites: Preheat your oven to 450°F (232°C). Punch down the risen dough and divide it into equal pieces. Roll each piece into a long rope and cut into 1- to 1.5-inch bite-sized pieces.
- Prepare the Baking Soda Bath: Bring 3 quarts of water and 1/3 cup baking soda to a boil in a large pot. Carefully drop the pretzel bites into the boiling water in batches, letting them boil for about 30 seconds each. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake the Pretzel Bites: Brush each pretzel bite lightly with oil or melted vegan butter and sprinkle generously with pretzel salt. Bake in the preheated oven for 12-15 minutes or until they turn a deep golden brown.
- Make the Vegan Cheese Sauce: While the pretzel bites bake, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, stirring continuously.
- Add Liquid Ingredients: Gradually whisk in the rice milk and vegetable broth, ensuring there are no lumps. Simmer the mixture, stirring often, until it thickens, about 3-5 minutes.
- Incorporate Cheese and Seasonings: Reduce the heat to low and add the vegan cheddar cheese shreds. Stir until melted and smooth. Season with garlic powder, salt, and optional paprika to taste. Keep warm until serving.
- Serve: Transfer the pretzel bites to a serving platter and serve warm with the vegan cheese sauce on the side for dipping. Enjoy your delicious plant-based snack!
Notes
- The baking soda bath is essential for achieving the classic pretzel texture and flavor.
- You can substitute rice milk with another unsweetened plant-based milk, but rice milk maintains a neutral flavor.
- If you prefer a different vegan cheese, feel free to use your favorite brand or type.
- Wear oven mitts when handling the hot baking soda water to avoid burns.
- These pretzel bites are best served fresh but can be reheated in an oven or toaster oven.
