Description
These Soft Pretzel Bites with Vegan Cheese Sauce are a delightful plant-based snack perfect for parties or cozy evenings. The pretzels are chewy and golden, boiled briefly in a baking soda bath for authentic flavor, then baked to perfection. Paired with a creamy, savory vegan cheese sauce made from potatoes, carrots, and nutritional yeast, this recipe offers a delicious dairy-free alternative that’s easy to make and packed with comforting flavors.
Ingredients
Scale
For the Pretzel Bites:
- 1 1/2 cups warm water (110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup baking soda (for boiling)
- coarse salt for sprinkling
For the Vegan Cheese Sauce:
- 1 cup peeled and diced potatoes
- 1/4 cup diced carrots
- 1/4 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
Instructions
- Activate Yeast: Combine warm water, yeast, and brown sugar in a large bowl. Let it sit for 5 to 10 minutes until the mixture is foamy, indicating the yeast is active and ready.
- Make Dough: Stir in salt, olive oil, and flour into the yeast mixture. Mix well and knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
- Preheat and Prepare Boiling Solution: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large pot, bring 6 cups of water and the baking soda to a rolling boil.
- Shape Pretzel Bites: Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a rope and cut into 1-inch bite-sized pieces.
- Boil Pretzel Bites: Working in batches, boil the pretzel bites in the baking soda water for 30 seconds. Remove them carefully with a slotted spoon and transfer to the prepared baking sheet. Sprinkle with coarse salt.
- Bake Pretzel Bites: Bake the bites in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
- Prepare Vegan Cheese Sauce: Boil the diced potatoes and carrots in a small saucepan until fork-tender, about 10 minutes. Drain the vegetables and transfer them to a blender.
- Blend Sauce Ingredients: Add plant-based milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and smoked paprika to the blender. Blend everything until smooth and creamy. Adjust the seasoning as needed.
- Serve: Serve the warm pretzel bites alongside the vegan cheese sauce for dipping. Optionally, brush the pretzel bites with melted vegan butter after baking for extra flavor.
Notes
- For extra flavor, brush the pretzel bites with melted vegan butter immediately after baking.
- The vegan cheese sauce can be stored in the refrigerator for up to 5 days and reheated gently on the stovetop or in the microwave.
- Ensure the water for yeast activation is warm, not hot, to avoid killing the yeast.
- Boiling pretzel bites in baking soda water gives them their classic chewy crust and distinctive flavor.
