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These Vegan Pretzel Bites are easy without the hassle of boiling in baking soda. Served with Spicy mustard dip for Gameday. Vegan Dairy-free Recipe.
So finally I am getting excited about the Superbowl. After some miserable games, Seahawks have got their act together and made it to the play offs. #gohawks! That means we will need some chips and dips and things for the games. Why is it that we always want to nibble on something during the game. Its like a 3 hour continuous eating thing.
So I decided to make some Pretzels! I made them a bit easier by eliminating the whole boil in baking soda solution thing. Just brush the solution on the bites! Baking soda wash and vegan egg wash = perfect crust. No standing in the kitchen trying to boil away hundreds of small pretzels!
Make these into sticks or whatever shape you want. The crust needs 2 washes. A Baking soda wash and a vegan egg wash for the gorgeous golden and shiny crust. I paired them with a simple mustard hot sauce cheesy cashew dip. You know you can add some beer to that dip right. Yuhmmy!
Since I am dabbling in eating gluten-free for a while, I made some glutenfree pretzels for me too. I did sneak in a few regular ones, like seriously, fresh bread sitting in front of me.
More Game day Snack ideas from the blog
Mango Sriracha Cauliflower Bites
Vegan Cashew Mozzarella Sticks! Baked or fried
Jalapeno Poppers
Chickpea Kabocha fries
Some Gluten-free Bread options already on the blog.
These pretzels and dip are somewhat easy
super addictive
and will disappear too soon
Steps:
Make the Pretzel dough.
Let it rise until doubled.
Pat it down into a thick rectangle. Use a pizza cutter to cut strips and then bites of the dough.
Place or parchment lined sheet. Brush with baking soda wash and then with cornstarch wash. sprinkle salt, bake.
Serve with spicy mustard dip.
Vegan Pretzel Bites with Spicy Mustard Dip
Ingredients
For The Pretzels
- 1 cup warm water
- 1 Tbsp active dry yeast
- 1 Tbsp coconut sugar, or other sugar
- 3 cups unbleached white flour, or all purpose flour + more for dusting
- 1/2-3/4 tsp salt
- 3 Tbsp oil, or melted vegan butter
- 2 tsp coarse sea salt, or kosher salt, for sprinkling
For The Baking Soda Wash
- 1 tbsp baking soda
- 1/2 cup boiling water
For The Cornstarch Vegan Egg Wash
- 1 tbsp cornstarch
- 1/2 cup water
For The Spicy Mustard Dip
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup almond milk, plus more, if needed
- 1-2 Tbsp Dijon mustard
- 2-4 tsp hot sauce
- 1 Tbsp nutritional yeast
- salt and pepper, if needed
Instructions
- In a bowl, combine the warm water, yeast, and sugar. Mix and let sit until frothy, 5 minutes.
- In another bowl, combine flour and 3/4 tsp salt. Mix well. Add the flour mixture, oil, and yeast mixture to a stand mixture fitted with the hook attachment and knead into a soft, smooth dough. Or, add the yeast mixture to the flour, add the oil, and knead by hand for 4-6 minutes to make a smooth dough.
- Spray water on the dough, cover with a towel, and let it rise for 1 hour, or until doubled.
- Flatten the dough into a 1/2 inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about 1/2 inch thick, for smaller pretzels). Roll the strips between your hands if they are uneven. Cut the strips into 1 inch bites. Place the bites on parchment lined baking sheet, at least 1/2 inch away from each other.
- Preheat the oven to 450 degrees F / 220ºC. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water, mix, and set aside.
- Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors (optional). Meanwhile, make the cornstarch wash: Mix the cornstarch in 1/2 cup of water and heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
- Bake for 13 to 14 minutes, or until a nice golden brown color. Serve with the Spicy Mustard Dip
Spicy Mustard Dip
- Blend the cashews with almond milk until smooth. Add more almond milk, if needed. Add the Dijon mustard, hot sauce, and nutritional yeast. Blend, taste, and adjust seasonings. Serve!
Variations
- Add 1-2 Tbsp fresh dill to the Spicy Mustard Dip.
- Add 1 Tbsp Ranch seasoning mix to the Spicy Mustard Dip.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg, these are so delicious!!! I absolutely love the spicy mustard dip. My son is not a mustard fan and so is dipping his in marinara sauce as you suggested in the comments. Thank you, Richa!
Excellent
Have made these twice now and everything about them is delicious!! Always a big hit.
I’m just a bit slow so wondering if you could make the dough the day before and refrigerate over night?
thanks!
yes you can makee the dough and refrigerate. let the dough come to room tmeperature and proceed
BEST midnight snack EVER! It’s 12:27 am I started at 10:30pm. Still got one tray with 5 mins left. Super easy to make!
OMG, I’m literally bursting ! Unbuttoning jeans now! So so so awesome. I doubled up the recipe for two hungry toddlers and my hungry Man! Just waiting on the last batch now. Made 5 trays of around 30, depending on their size. I’m betting they last a day! Lol. Totally in my regular recipe pile now!
THANK YOU! Sooo not worthy!
🙂 wow, that is some motivation to bake at 10:30 🙂 Glad they turned out so good!
Can you just double the recipe to make more?
Yes. you will need a bit more flour.
Are there any vegan ranch seasoning mix?
you can make your own https://fettabbau-trim.today/recipe-pages/dry-ranch-mix-recipe%3C/a%3E%3C/p%3E
or the ranch dip https://fettabbau-trim.today/2015/01/spicy-baked-cauliflower-bites-celery-ranch-vegan-recipe.html%3C/a%3E%3C/p%3E
Wow…these look super yummy. Can they be made ahead and then re-heated. I’m having a group over for dinner and would love to serve as an appetizer❣️
The problem with pretzels are that they are best served warm else they tend to get chewy. You can shape them and refrigerate for upto a day, then brush with the glazes and bake.
Hi richa!
Couldnt agree more with others! Its def drool worthy! Also any other dip you might suggest wth this? Thanks
Marinara or other cheesy dip.
I made these this morning with almond flour for extra protien and I can’t wait to have them for lunch! It has been over 10 years since I have been able to eat a soft pretzel due to being diagnosed with Celiac Disease, and smelling the pretzels as they were baking brought me back to good times as a kid. Thank you so so much!
So you subbed all the flour for almond flour?? I really want to make these but has to be gluten-free.
Hi Richa,
I was wondering if it’s possible to substitute the cornstarch in the egg wash for arrowroot starch? Or does it have to be specifically cornstarch?
Thanks!
yes arrowroot should work too
I am shocked about the comments regarding the spicy mustard dip. I thought it was the best part.
I absolutely LOVED the spicy mustard dip. I made it for Superbowl and brought leftovers to my office the next day. It was better the day after, the flavours must have all melded together well overnight in the fridge.
Everyone thought it was a horseradish dip, it honestly tastes like there is horseradish in there. I have no idea how you pulled that off. The flavour was awesome!
The consistency is not smooth as you would expect, but we all still loved it.
Everyone keeps asking for the recipe.
Thanks! i think it depends on the kind of mustard, flavor wise and if you like a blended up smooth dip etc.