These delicious soft vegan pretzels are the perfect treat or accompaniment to a hearty soup – try them with my dreamy vegan potato kale soup.

Soft and pillowy, you won’t believe how incredible this pretzel recipe is. Make them your own by topping them with interesting spice mixes, flaky salt, or sweet sprinkles.

Get the whole family involved – get them wrapping, twisting, dipping and nibbling on these tasty pretzels. 

Why you’ll love these soft vegan pretzels

  • Perfect for sharing: Soft vegan pretzels are a great appetizer or treat to share with family and friends.
  • Versatile: The toppings for the pretzels can be customized to suit your preferences, whether you prefer sweet or savory flavors.
  • Fun to make: Making pretzels from scratch can be a fun and satisfying activity to do in the kitchen.
  • Great texture: With a crispy exterior and a soft, chewy interior, these pretzels are sure to please your taste bud

Ingredients and substitution notes

  • White whole wheat pastry flour: This type of flour is a good substitute for all-purpose flour as it has a finer texture and a milder flavor. If you don’t have it, you can use regular whole wheat flour or all-purpose flour.
  • Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, make sure to activate it in warm water before using it in the recipe.
  • All natural cane sugar: You can use any type of granulated sugar or sweetener of your choice such as maple syrup or agave nectar.
  • Cold almond milk: Any plant-based milk can be used in place of almond milk such as soy milk, oat milk, or coconut milk.
  • Toppings: cinnamon & sugar, maple & cinnamon, salt, poppyseed & salt, chia seeds & salt, toasted nuts & sugar, etc

Recipe variations and add-ins

  • Garlic and herb: Mix minced garlic, dried herbs (such as oregano, basil, and thyme), and olive oil, and brush the mixture over the pretzels before baking.
  • Everything bagel seasoning: Sprinkle a mixture of sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and sea salt on top of the pretzels before baking.
  • Cinnamon sugar: Brush the pretzels with melted vegan margarine, and sprinkle a mixture of cinnamon and sugar on top before baking.
  • Jalapeño vegan cheddar: Add finely chopped jalapeño peppers and vegan cheddar cheese to the dough before shaping the pretzels.
  • Pretzel bites: Instead of shaping the dough into large pretzels, divide it into small pieces and roll them into bite-sized balls. Serve them with various dips or cheese dip.
  • Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend, and adjust the amount of liquid as necessary.
  • Pumpkin spice: Mix pumpkin puree and pumpkin pie spice into the dough for a fall-inspired flavor.

Top tips

  • Measure ingredients accurately: For best results, make sure to measure your ingredients accurately, especially the flour. Too much or too little flour can affect the texture of the pretzels.
  • Knead the dough well: Kneading the dough helps to activate the gluten and develop the structure of the pretzels. Knead the dough for at least 8-10 minutes, or until it is smooth and elastic.
  • Let the dough rise properly: Allow the dough to rise in a warm, draft-free place until it has doubled in size. This can take anywhere from 1-2 hours depending on the temperature of your kitchen.

Make ahead of instructions and storage

To store the leftover soft vegan pretzels, let them cool completely and then place them in an airtight container or plastic bag. They can be stored at room temperature for up to 2 days. To reheat, place the pretzels in a 350°F (175°C) oven for a few minutes until warmed through.

For longer storage, you can freeze the pretzels. Let them cool completely, then wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To thaw, remove the pretzels from the freezer and let them come to room temperature, then reheat in a 350°F (175°C) oven for a few minutes until warmed through.

Serving suggestions 

Serve them with a steamy bowl of your favorite soup! I also love serving them with this vegan artichoke spinach dip – they look so pretty piled up alongside a bowl of it. 


Can I use a different type of flour for this recipe?

Yes, you can use different types of flour to make soft vegan pretzels. However, keep in mind that the texture and taste may be different from the original recipe. You can try using whole wheat flour or gluten-free flour blends as a substitute.

Can I use a different type of non-dairy milk instead of almond milk? 

Yes, you can use any type of non-dairy milk such as soy milk, oat milk, or coconut milk as a substitute for almond milk.

How do I prevent my pretzels from being too dense or tough?

To prevent dense or tough pretzels, make sure to knead the dough well and let it rise until it doubles in size. Also, be sure not to overwork the dough or add too much flour, as this can lead to a dense texture.

Wrapping it up 

I think it’s pretty cool to bake a batch of fresh homemade pretzels! Your guests will be really impressed if you serve these up to them when they’re over for dinner. 

Let me know in the comments what you thought of these soft vegan pretzels, if you make it.

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Soft Vegan Pretzels

Soft Vegan Pretzels

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  • Author: Chef Ani



Ingredients For The Dough:

  • 1  cup (120g) White Whole Wheat Pastry Flour
  • 1 1/2 cup (220g) all-purpose flour
  • 2 1/4 teaspoon instant yeast
  • 1 teaspoon all natural cane sugar
  • 1/2 teaspoon sea salt
  • 1/2 cup cold almond milk
  • 1/2 cup boiling water

Ingredients For Dipping:

  • 1/2 cup water
  • 1 teaspoon all natural cane sugar
  • Toppings:  cinnamon & sugar, maple & cinnamon, salt, poppyseed & salt, chia seeds & salt, toasted nuts & sugar, etc.
  • melted vegan margarine or coconut oil for brushing


  1. In a large bowl mix together the flour, yeast, sugar, and salt.  In a separate bowl mix together the cold almond milk and boiling water.  Check the temperature of the milk and water mixture, it should be between 105-110 degrees.  If it is over 110 degrees, let it sit and cool until the right temperature.  Once the milk and water mixture is ready add it to the dry ingredients and mix with a wooden spoon, then start using your hands to make it into a dough.  On a silicon mat or kitchen counter, knead for 5 minutes.  Transfer the dough into a bowl, cover with plastic wrap, and let rise for 30 minutes.
  2. Preheat the oven to 450 degrees. Transfer the dough to a silicon mat or lightly greased work surface and divide it into eight equal pieces.  Let the pieces rest, covered, for 5 minutes.  In a bowl mix together 1/2 cup warm water and 1 teaspoon sugar.  Prepare your toppings in bowls (cinnamon sugar, maple sugar, poppyseed, chia seed, toasted nuts).
  3. Roll each piece of dough into a long thin rope and twist each rope into a pretzel shape.  Dip the pretzel in the water and sugar mixture and then dip them in your toppings.  Place each pretzel on a silicon baking mat or parchment paper on a rimmed cookie sheet.
  4. Let the pretzels rest for 15 minutes before baking.  Bake for 10-12 minutes. Remove the pretzels from the oven and immediately brush with vegan margarine or coconut oil.  Best served warm!  Enjoy!


  • These pretzels do not store well, best enjoyed immediately.  They can be frozen and reheated before serving, but I definitely prefer them fresh.
  • If you prefer a a fluffier bread-like pretzel, let them rise for 30 min. before baking.

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