Description
Delight in these soft pretzel bites paired with a creamy vegan cheese sauce, perfect for a snack or party appetizer. The pretzels are chewy with a golden crust, while the dairy-free cheese sauce adds rich, savory flavor without any animal products.
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 (for boiling)
- 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
- 3/4 cup vegan cheddar cheese shreds
- 1/4 cup vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Paprika (optional, for topping)
Instructions
- Activate Yeast: In a large bowl, combine the warm water and sugar; sprinkle the fast-rise yeast over the top. Let it sit for 5-7 minutes until frothy, indicating the yeast is active.
- Make Dough: Add the melted vegan butter, salt, and 4 cups of flour to the yeast mixture. Stir until combined, then knead the dough on a floured surface for about 8-10 minutes, adding more flour as needed until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape Pretzels: Punch down the risen dough and divide it into small pieces. Roll each piece into a long rope and cut into bite-sized pieces to form the pretzel bites.
- Prepare Baking Soda Bath: Bring 3 quarts of water to a boil in a large pot. Slowly add the baking soda (be cautious as it will bubble up). Reduce to a simmer.
- Boil Pretzel Bites: Drop the pretzel bites into the simmering baking soda bath in batches, boiling each batch for 20-30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake Pretzel Bites: Preheat your oven to 450°F (230°C). Brush the pretzel bites with oil or melted vegan butter and sprinkle with pretzel salt. Bake for 12-15 minutes or until golden brown.
- Make Vegan Cheese Sauce: In a saucepan over medium heat, melt vegan butter. Whisk in flour and cook for about 1-2 minutes to form a roux. Gradually whisk in rice milk and vegetable broth, stirring constantly until the sauce thickens.
- Add Cheese and Seasoning: Stir in vegan cheddar shreds, garlic powder, and salt until the cheese is melted and the sauce is smooth. Remove from heat and optionally sprinkle with paprika for extra color and flavor.
- Serve: Serve the warm pretzel bites alongside the vegan cheese sauce for dipping. Enjoy as a tasty snack or party appetizer.
Notes
- If you prefer a stronger tangy pretzel flavor, let the dough ferment longer during the first rise.
- The baking soda bath is crucial for achieving the signature pretzel crust and color.
- You can customize the cheese sauce by substituting with different vegan cheeses or adding a pinch of smoked paprika for a smoky flavor.
- Store leftover pretzel bites in an airtight container and reheat in the oven to maintain their crispness.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free baking blend, although texture may vary.
