There’s something about pretzel bread that’s simply irresistible. The shiny, golden crust; that signature chewy bite; the subtle tang of yeast and the gentle kiss of coarse salt—it’s everything a bread lover could want.
But what if you’re vegan, or simply looking to avoid dairy and eggs? The good news is you can absolutely enjoy authentic-tasting, soft and chewy vegan pretzel bread at home.
This recipe recreates all the classic flavors and textures using only plant-based ingredients, so everyone can savor that bakery-style experience.
I developed this vegan pretzel bread recipe after countless experiments in my kitchen, determined to achieve that perfect, pillowy interior and iconic dark crust—without any animal products. The results?
An easy, foolproof dough, a simple baking soda bath, and loaves that rival anything you’ll find at a traditional German bakery. Whether you’re a seasoned bread maker or a total beginner, you’ll soon be baking pretzel bread that will wow every guest—vegan or not!
Why You’ll Love This Recipe
- Authentic Flavor: This vegan pretzel bread has all the classic, malty flavor and chewy texture you crave, with no compromise on taste.
- Simple Ingredients: Every ingredient is easy to find and 100% plant-based—no fancy substitutes required.
- Versatile: Perfect as a dinner side, for sandwiches, or just torn and dipped in your favorite vegan cheese or mustard.
- Beginner-Friendly: Clear instructions and helpful tips make this a great project for novice bakers.
- Make-Ahead Magic: The dough can be prepped in advance and baked fresh when you’re ready.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 4 cups (500g) | Unbleached preferred, all-purpose works in a pinch |
| Warm water | 1 ½ cups (355ml) | About 105-110°F (40-43°C) |
| Active dry yeast | 2 ¼ tsp (1 packet) | Or instant yeast |
| Organic cane sugar | 2 tbsp | Helps activate yeast & flavor |
| Salt | 2 tsp | Fine sea salt or kosher salt |
| Neutral oil | 2 tbsp | Avocado, canola, or sunflower |
| Baking soda | ½ cup | For the pretzel bath |
| Coarse salt | For topping | Pretzel salt or flaky sea salt |
| Optional: Vegan butter | 1-2 tbsp | Melted, for brushing |
Equipment
- Large mixing bowl
- Wooden spoon or dough hook
- Stand mixer (optional)
- Measuring cups & spoons
- Kettle or large pot (for baking soda bath)
- Baking sheet
- Parchment paper
- Sharp knife or lame (for scoring)
- Clean kitchen towel
- Pastry brush (for butter, optional)
- Wire rack (for cooling)
Instructions
-
Activate the Yeast
In a large bowl, whisk together warm water and organic cane sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until it becomes frothy.
This step ensures your yeast is alive and ready to work.
-
Make the Dough
Add oil and salt to the yeast mixture. Gradually mix in the flour, 1 cup at a time, stirring with a wooden spoon or using a stand mixer fitted with a dough hook.
Continue mixing until a shaggy dough forms.
-
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, run it on medium speed for 6-8 minutes.
The dough should be slightly tacky but not sticky.
Tip: If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, sprinkle in a little extra water.
-
First Rise
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
-
Shape the Loaves
Punch down the dough and divide it in half for two medium loaves, or into 8-10 pieces for rolls. Shape each piece into a tight ball or oval.
Place on a parchment-lined baking sheet, cover, and let rise for 20-30 minutes.
-
Prepare the Pretzel Bath
Preheat your oven to 425°F (220°C). Bring 8 cups of water to a gentle boil in a large pot.
Carefully add the baking soda (it will bubble up!). Stir until dissolved, then reduce to a simmer.
-
Dip the Dough
Using a slotted spoon, gently lower each loaf or roll into the baking soda bath for 30-45 seconds, flipping halfway. Return to the baking sheet.
This step gives the bread its classic pretzel crust.
“Don’t skip the baking soda bath—it’s the secret to a deep brown crust and authentic pretzel flavor!”
-
Score and Top
Using a sharp knife or lame, score the tops of the loaves with a shallow X or three diagonal slashes. Sprinkle generously with coarse salt.
-
Bake
Bake in the preheated oven for 18-22 minutes (loaves) or 12-15 minutes (rolls), until deeply golden brown. The crust should be firm and shiny.
-
Finish and Cool
Optional: Brush the hot bread with melted vegan butter for extra richness and shine. Transfer to a wire rack to cool at least 15 minutes before slicing.
Tips & Variations
- Add-ins: Mix in chopped fresh rosemary, minced garlic, or vegan cheese shreds for flavored pretzel bread.
- Sweet Pretzel Bread: Skip the salt topping and dust with cinnamon sugar after baking for a dessert twist.
- Shape Options: Try classic knots, twists, slider buns, or even pretzel bites for party snacks.
- Storage: Store cooled bread in an airtight container for up to 3 days, or freeze for up to 2 months.
- Gluten-Free: Use a high-quality gluten-free bread flour blend and expect a slightly different texture.
- Don’t Overcrowd: Give each loaf or roll room on the baking sheet for even browning.
- Reheat Like Fresh: Warm in a 350°F oven for 5-7 minutes to restore that fresh-baked texture.
- Try this bread with a hearty soup like Clam Chowder San Francisco Recipe or as a vegan sandwich bun with fillings inspired by the Chicken Shrimp And Broccoli Recipes (using plant-based alternatives)!
Nutrition Facts
| Nutrient (per slice, 1/12 loaf) | Value |
|---|---|
| Calories | 170 |
| Protein | 5g |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Carbohydrates | 33g |
| Sugar | 1g |
| Fiber | 1g |
| Sodium | 350mg |
Values are approximate and vary by brand and toppings. For lower sodium, use less salt in the dough and topping.
Serving Suggestions
- Sandwiches: Slice and use for hearty vegan sandwiches—try it with roasted veggies, tofu, or vegan deli slices, and a slather of Classico Sun Dried Tomato Alfredo Sauce Recipe as a creamy spread.
- Dipping: Serve warm with mustard, vegan beer cheese, or your favorite plant-based dips.
- Soups and Stews: Pair with vegan chili, creamy potato soup, or a hearty mushroom stew like this Costco Vegan Mushroom Stew Recipe.
- Breakfast: Toast slices and spread with vegan butter, jam, or nut butter for a satisfying morning treat.
- Party Platter: Cut into chunks and serve with vegan fondue or assorted dips for a showstopping appetizer.
Conclusion
If you’ve been searching for the best vegan pretzel bread recipe, look no further. This recipe delivers all the flavor, texture, and nostalgia of classic pretzel bread—minus the dairy and eggs.
It’s a crowd-pleaser, equally suited for everyday meals, holiday gatherings, or special occasions. With just a handful of pantry staples and a little baking know-how, you can treat yourself (and your friends!) to bakery-quality pretzel bread, all from the comfort of your own kitchen.
Don’t be surprised if this vegan pretzel bread becomes a go-to favorite in your household. The possibilities for serving and customizing are endless—get creative and make each bake your own.
And if you love this recipe, why not explore more plant-based baking and treats? Try a sweet treat like Cinnamon Pecan Ice Cream or a savory snack like Cheese Penny Recipe (easily veganized!).
Happy baking—and enjoy every chewy, golden bite!
📖 Recipe Card: Best Vegan Pretzel Bread
Description: Soft, chewy, and golden, this vegan pretzel bread is perfect for sandwiches or snacking. Enjoy classic pretzel flavor with a simple plant-based twist.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT2H
Servings: 8 rolls
Ingredients
- 3 1/2 cups bread flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water
- 2 tbsp olive oil
- 2 tsp salt
- 2 tbsp brown sugar
- 1/4 cup baking soda (for boiling)
- Coarse sea salt, for topping
Instructions
- In a large bowl, mix warm water, brown sugar, and yeast. Let sit for 5 minutes.
- Add olive oil, salt, and bread flour. Mix and knead until a smooth dough forms.
- Cover bowl and let dough rise for 1 hour, until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 8 pieces and shape into rolls.
- Bring a large pot of water to a boil and add baking soda.
- Boil each roll for 30 seconds, then place on baking sheet.
- Sprinkle with coarse sea salt.
- Bake for 20-25 minutes, until deep golden brown.
- Cool slightly before serving.
Nutrition: Calories: 220 | Protein: 6g | Fat: 3g | Carbs: 42g
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