I still remember when I first made these pretzel bites, my kids would watch eagerly, waiting for that moment when they’d get to dip those perfectly browned bites into the creamy, cheesy sauce. Ah, those smiling faces! It’s the little things, like spending time together in the kitchen, that really matter. And believe me, the best compliment you can get is an empty plate.
Now, these pretzel bites are super versatile. I love how they fit right into any occasion, whether it’s game night or an impromptu get-together with friends. Plus, they’re vegan-friendly, which means you can share them with everyone, regardless of dietary preferences. Trust me, these bites are so tasty that even the biggest cheese lovers won’t miss the dairy!
If you’re relatively new to baking, don’t worry. The pretzel dough is quite forgiving, and the whole process is really straightforward. It’s one of those recipes you can make without a sweat, but it still feels like a special treat. And the vegan cheese sauce? Just as easy to whip up. It’s rich, flavorful, and the perfect partner for our pretzel bites.
So, are you ready to tie on your apron and bake like a pro? Let’s dive into this delightful recipe that’s sure to bring some delicious fun to your day. Everyone deserves a little joy and, let’s be honest, a LOT of scrumptiousness in their life!
How to Make Soft Pretzel Bites With Vegan Cheese Sauce
Click here to get printable version
Ingredients:
- 1 1/2 cups warm water
- 2 tbsp sugar
- 2 1/4 tsp instant yeast
- 4+ cups flour
- 1/2 tbsp salt
- 3 quarts water
- 1/3 cup baking soda
- Oil or melted vegan butter
- Pretzel salt
- 2 tbsp vegan butter
- 2 tbsp 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, for garnish (optional)
Directions:
- Combine warm water, sugar, and yeast in a bowl. Allow it to rest until it becomes bubbly, approximately 10-15 minutes.
- In a sizable mixing bowl, blend 4 cups of flour with the salt.
- Once the yeast mixture is ready, pour it into the flour blend along with melted vegan butter. Stir until a dough forms, then knead for 5-7 minutes until smooth, adding more flour if sticky.
- Oil a bowl lightly, place the dough inside, and roll it to coat. Cover with a damp cloth and let it rise for about an hour, until it doubles in volume.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- On a floured surface, roll the dough to about 1/2 inch thickness and cut into bite-sized pieces.
- In a large pot, boil 3 quarts of water. Gradually add baking soda, watching for bubbling.
- Carefully lower pretzel bites into boiling water in small batches. Boil each batch for 1 minute, flip, and continue for another minute. Place on a parchment-lined baking sheet.
- Brush bites with melted butter or oil, and sprinkle with pretzel salt.
- Bake for 10-12 minutes until bites are golden brown.
- For the cheese sauce, melt vegan butter in a saucepan over medium heat. Whisk in flour until smooth.
- Slowly add rice milk, whisking to avoid lumps. Stir in garlic powder and salt, then incorporate cheese and vegetable broth until sauce is creamy.
- Optional: sprinkle paprika over the sauce before serving with warm pretzels.
Ingredient Substitutions:
If you don’t have rice milk, almond milk is a great substitute without altering the flavor. Prefer regular cheese to vegan? That works too! You can also replace pretzel salt with sea salt if you wish. The recipe remains deliciously satisfying either way.
Serving Suggestions:
These pretzel bites pair wonderfully with a tangy mustard dipping sauce or hummus alongside the cheese dip. Serving them with a chilled glass of lemonade or iced tea can complement the warm, salty pretzels perfectly. For an extra treat, sprinkle sesame seeds before baking for added crunch.
Seasonal Variations:
In the fall, try adding a sprinkle of cinnamon to the dough for a hint of warmth. In summer, basil or rosemary added to the dough can offer a fresh, earthy twist. Want a winter variation? A pinch of nutmeg or cloves in the cheese sauce can warm up those chilly evenings.
Cooking Tips:
To ensure your pretzels come out perfectly every time, make sure your water for the yeast is just warm, not hot as it could kill the yeast. For lighter bites, let your dough rise in a warm environment. When stirring the cheese sauce, do so continuously for a silky, lump-free finish.
Storing Suggestion:
Store any leftover pretzel bites in an airtight container at room temperature for up to two days. For longer storage, they can be frozen. To reheat, pop them in the oven at 350°F until warm. Cheese sauce should be refrigerated and used within three days.
FAQ:
What can I use instead of vegan cheese?
If you’re not following a vegan diet, you can substitute vegan cheese with regular cheddar cheese. Keep in mind that this will alter the nutritional content. If you’re still looking for a plant-based option, nutritional yeast adds cheesy flavor without dairy.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to a day in advance. Once it’s risen, cover it tightly and store it in the fridge. Allow it to come to room temperature before rolling and cutting your pretzel bites.
How do I make the pretzels crispier?
For a crispier texture, bake the pretzels a little longer. Once they’ve reached your desired golden-brown hue, you can finish them off by broiling for a short time. Keep a close eye on them to prevent burning.
Is it possible to freeze the dough?
Yes, the dough can be frozen after rising. Just wrap it securely in plastic wrap and place it in a freezer bag. Thaw in the refrigerator overnight and bring to room temperature before proceeding with the recipe.
What’s a good dip besides cheese sauce?
Mustard is a classic pairing with pretzels. You could also try honey mustard for a sweet touch, or even a spicy sriracha mayo for a modern twist. If you want more vegan options, try guacamole or a thick salsa.
How do I prevent the pretzel bites from getting soggy?
Ensure they are fully cooled before storing and avoid placing them in airtight conditions while still warm. Also, be sure to brush them with melted butter or oil immediately before baking, not during water boiling, to prevent sogginess.
Soft Pretzel Bites With Vegan Cheese Sauce
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 4+ cups flour
- 1/2 tablespoon salt
- 3 quarts water
- 1/3 cup baking soda
- oil or melted vegan butter
- pretzel salt
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 cup plain, unsweetened rice milk
- 3/4 cup vegan cheddar cheese shreds
- 1/4 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- paprika for garnish (optional)
Instructions
- In a mixing bowl, combine the warm water, sugar, and yeast, allowing it to sit for 10-15 minutes until it bubbles up.
- In a separate large bowl, mix 4 cups of flour with the salt.
- Once foamy, mix the yeast with the flour and melted vegan butter until a dough forms, kneading for 5-7 minutes until it becomes smooth, incorporating more flour as necessary.
- Lightly oil a bowl, place the dough in it, and turn to coat. Cover with a damp cloth and allow it to rise for one hour or until it doubles in volume.
- Set your oven to preheat at 425°F and prepare a baking sheet with parchment paper.
- On a floured surface, roll the dough into a rectangle about half an inch thick and slice it into small rectangles of approximately 3/4 x 1 inches.
- Bring the 3 quarts of water to a boil in a large pot and cautiously mix in the baking soda, noting that it will froth up.
- Carefully add the pretzel bites to the bubbling water in small groups, boiling each for one minute on each side before removing and placing them on the prepared baking sheet.
- Brush the pretzel bites with melted vegan butter or oil and sprinkle them with pretzel salt.
- Bake in the oven for 10-12 minutes or until they are golden brown.
- For the cheese sauce, melt vegan butter in a saucepan over medium heat, then whisk in flour until smooth.
- Slowly pour in the rice milk, whisking until there are no lumps. Mix in garlic powder and salt, then add the cheese, stirring until it melts, and finally whisk in vegetable broth until it reaches a creamy consistency.
- Optionally, sprinkle paprika on top right before serving. Enjoy dipping the warm bites into the delicious sauce!
