Vegan Pretzel Bread.
Enjoy these vegan pretzel buns with your favorite soup or eat them alone as snacks!
Recipe
Vegan Pretzel Buns
Enjoy these vegan pretzel buns with your favorite soup or eat them alone as snacks!
Ingredient batch: 2× original. Base yield: 8 buns.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 16 buns
- Prep
- 60 minutes
- Cook
- 15 minutes
Ingredients
Vegan Pretzel Buns Ingredients
- 473 mL water (volume measure)
- 30 mL yeast (volume measure)
- 30 mL sugar (volume measure)
- 59 mL vegan butter melted, can sub oil (volume measure)
- 1420 mL flour (volume measure)
- 9.9 mL salt (volume measure)
Soda Water Bath
- 158 mL baking soda (volume measure)
- water — original amount unchanged; adjust manually — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 buns.
- 1 cup water
- 3 tsp yeast
- 1 Tbsp sugar
- 2 Tbsp vegan butter melted, can sub oil
- 3 cups flour
- 1 tsp salt
- 1/3 cup baking soda
- water
Instructions
- Mix water, yeast, and sugar. Let rest 5 minutes.
- Add melted vegan butter, flour, and salt, and combine until a thick dough is formed. Knead dough for about 5 minutes or process it in a food processor for 1 minute.
- Place dough in a bowl, cover, and let rest until doubled in size. Meanwhile, fill a pot with about 4 inches of water.
- Preheat oven to 400° Fahrenheit. Divide dough into 8 equal parts and shape as desired. To make the long rolls as pictured, I rolled each piece of dough into a rectangle and rolled from long side to long side.
- Bring the water to a boil and stir in the baking soda. Drop the dough into the water and cook for about 30 seconds each side.
- Place the dough onto a baking sheet lined with parchment paper and score the top of the buns. Bake until pretzel buns are dark brown on all sides, about 15-20 minutes. Serve warm!
Add Ad-Free Cook as a preferred source on Google
Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.
https://adfreecook.com/vegan-pretzel-bread/
These vegan pretzel buns are perfect for dunking into cozy soups or for easy grab-and-go snacking. Once you bite through that tangy pretzel crust and into the soft, bready interior, you'll be hooked.
Learning how to make pretzel buns / pretzel bread has been on my cooking bucket list for a few months. Hubby and I had them at a vegan restaurant during a weekend getaway, and unfortunately we live too far from the restaurant to go back and eat more of them! 🙁
The homemade version is a bit more "rustic" looking but still absolutely delicious. I served them with my homemade vegan broccoli cheese & potato soup and that meal instantly became a family hit.
I hope you'll enjoy these vegan pretzel buns – I feel like I could have eaten the entire tray. I can't wait to go back to the restaurant and have the originals, because even though my version is tasty, I still feel like my favorite foods are always ones I didn't have to cook myself!
Reader notes
0 notes
No notes yet. Be the first to say how it went.