If you have a craving for something warm, comforting, and downright addictive, you’ve got to try this Soft Pretzel Bites with Vegan Cheese Sauce Recipe. These bite-sized pretzels are perfectly soft with a golden crust and just the right sprinkle of coarse sea salt. Paired with a creamy, cheesy vegan sauce that’s bursting with flavor, this snack is an absolute game-changer whether you’re entertaining friends or just treating yourself. It’s one of those recipes that feels fancy yet is surprisingly simple to make from scratch, bringing all the cozy vibes straight to your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe serves a purpose, creating the magic behind those irresistibly soft pretzel bites and the luscious vegan cheese sauce. You’ll find that a handful of pantry staples come together beautifully for texture, taste, and vibrant color.
- Active dry yeast: The essential agent that helps your dough rise and become wonderfully fluffy.
- Warm water: Activates the yeast and creates a soft, workable dough.
- Coconut sugar or brown sugar: Adds just a subtle sweetness to balance the savory flavors.
- Salt: Enhances all the flavors in both the pretzels and sauce.
- All-purpose flour: The backbone of your dough that gives structure and chewiness.
- Olive oil: Provides moisture and richness for tender bites and a silky cheese sauce.
- Baking soda: Used in the boiling stage to create that signature pretzel crust.
- Coarse sea salt: Sprinkled on top for that delightful contrast of crunch and burst of flavor.
- Yukon gold potatoes: Offer creaminess and body to the vegan cheese sauce.
- Carrots: Bring natural sweetness and beautiful color to the sauce.
- Raw cashews: Add richness and creaminess that mimic traditional cheese textures.
- Unsweetened almond milk: Keeps the cheese sauce smooth and dairy-free.
- Nutritional yeast: The secret ingredient for that unmistakable cheesy, umami flavor.
- Lemon juice: Lends brightness and a slight tang to balance richness.
- Garlic powder and onion powder: Layer on savory depth and warmth.
- Smoked paprika: Adds a subtle smoky note that elevates the sauce’s flavor.
How to Make Soft Pretzel Bites with Vegan Cheese Sauce Recipe
Step 1: Activate the yeast and prepare the dough
Start by combining warm water, active dry yeast, and coconut or brown sugar in a large bowl. Let this mixture sit for about 5 to 10 minutes until it becomes foamy—this tells you the yeast is alive and kicking. Next, stir in salt and olive oil, then gradually mix in the flour. The dough will begin to form a shaggy mass. Turn it out onto a floured surface and knead for 5 to 7 minutes until it’s smooth and elastic. Pop it in a greased bowl, cover it up, and let it rise in a cozy spot until it doubles in size—usually about an hour. This step is crucial for that pillowy soft texture we all crave.
Step 2: Shape and boil the pretzel bites
Preheat your oven to 425°F and line a baking sheet with parchment paper. Bring a large pot of water to a boil, then carefully add the baking soda. The foaming reaction is normal and helps create the pretzel’s characteristic crust. Punch down the risen dough and split it into six equal pieces. Roll each piece into a rope roughly half an inch thick and cut into 1-inch bites. Boil the bites in batches for 30 seconds, which firms up the exterior and gives them that classic pretzel snap. Transfer the boiled bites to your baking sheet and sprinkle generously with coarse sea salt.
Step 3: Bake until golden brown
Pop the tray into your preheated oven and bake for 12 to 15 minutes, watching closely for that perfect golden hue on the pretzels. This sizzling hot oven time crisps the outside just enough while keeping the insides soft and chewy. Once out of the oven, give them a few minutes to cool—though honestly, these bites are best enjoyed warm!
Step 4: Prepare the vegan cheese sauce
While the pretzel bites bake, cook your vegan cheese sauce. Boil the diced Yukon gold potatoes, carrots, and raw cashews together in a small pot for about 10 to 12 minutes until tender. Drain and immediately transfer everything to a blender. Add the almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and smoked paprika. Blend until smooth and silky—this creamy sauce promises the rich, tangy, cheesy goodness without any dairy. If you like, warm it gently on the stove just before serving for that extra comforting touch.
How to Serve Soft Pretzel Bites with Vegan Cheese Sauce Recipe
Garnishes
Feel free to jazz up your pretzel bites with a sprinkling of fresh herbs like finely chopped chives or parsley for a pop of color and brightness. A light dusting of smoked paprika or black pepper over the cheese sauce can also add eye-catching contrast and a little zip. These simple touches elevate the presentation and flavor without overpowering the star of the show.
Side Dishes
Soft pretzel bites with vegan cheese sauce make a fantastic snack on their own, but they also play nicely alongside fresh-cut veggies like carrot sticks, cucumber slices, or bell pepper strips for a crunchy, fresh element. A crisp green salad with a zesty vinaigrette could also complement the richness beautifully if you want something more substantial.
Creative Ways to Present
If you want to go all out, serve your pretzel bites in a rustic wooden bowl with small dipping cups of the vegan cheese sauce surrounded by roasted garlic hummus, tangy mustard, or even a tangy tomato dip. Arrange them on a large platter with colorful veggie sticks, olives, and pickles for an irresistible appetizer spread that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
These soft pretzel bites are best enjoyed fresh for that perfect contrast between soft inside and slightly crispy outside. However, you can store any leftovers in an airtight container at room temperature for up to 24 hours. Keep the vegan cheese sauce refrigerated in a sealed jar or container for up to 5 days to maintain its creamy texture and fresh flavor.
Freezing
If you want to save some for later, freeze unbaked pretzel bites by shaping and placing them on a baking sheet, then freezing until solid. Transfer to a freezer-safe bag or container and bake directly from frozen, adding a few extra minutes to the baking time. You can also freeze cooked bites by wrapping them tightly in foil and placing them in a freezer bag for up to 1 month, perfect for quick snacks on busy days.
Reheating
Reheat your pretzel bites in a 350°F oven for about 8 to 10 minutes to crisp them back up. For the cheese sauce, warm it gently in a saucepan over low heat, stirring occasionally. Add a splash of almond milk if it’s too thick, and heat just until warmed through—avoid boiling to keep the flavor and texture perfect.
FAQs
Can I use regular milk instead of almond milk in the cheese sauce?
Absolutely! While almond milk keeps this recipe plant-based, you can swap in any milk of your choice if you’re not vegan or dairy-free. Just choose unsweetened and unflavored options to maintain the intended taste.
Do I need to boil the pretzel bites before baking?
Yes, boiling the bites in baking soda water is key to achieving that legendary pretzel crust with its signature chew and color. Skipping this step will result in a more bread-like texture without that classic bite.
Can I use gluten-free flour for this recipe?
You can try using a gluten-free all-purpose baking mix, but keep in mind that the texture may vary. Yeast doughs can be tricky gluten-free, but with the right blend and a bit of experimentation, it’s possible!
How spicy is the vegan cheese sauce?
The sauce has a mild smoky flavor thanks to smoked paprika but isn’t spicy in terms of heat. If you prefer some kick, adding a pinch of cayenne pepper or hot sauce is a great way to personalize it.
Is it okay to use raw cashews in the cheese sauce?
Using raw cashews is best because they blend smoothly and provide that creamy, cheesy texture. Roasted or salted cashews might alter flavor and texture, but if you only have those, give it a try and adjust seasoning accordingly.
Final Thoughts
This Soft Pretzel Bites with Vegan Cheese Sauce Recipe is one of those feel-good dishes that everyone will love, whether you’re vegan or just a fan of hearty, flavorful snacks. It’s impressive yet approachable and perfect for sharing with friends and family. Once you make these, you’ll find yourself coming back again and again for that magical combination of soft, salty pretzels paired with rich, cheesy vegan goodness. Give it a go — your taste buds will thank you!
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Soft Pretzel Bites with Vegan Cheese Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes (including 1 hour dough rise)
- Yield: 8 servings
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Soft Pretzel Bites with Vegan Cheese Sauce are a delightful, plant-based snack perfect for parties or casual gatherings. The pretzel bites are chewy and golden, made from a simple yeast dough boiled briefly in baking soda water to achieve their signature texture. Paired with a creamy, dairy-free cheese sauce made from potatoes, carrots, cashews, and nutritional yeast, this recipe offers a satisfying, savory treat that’s completely vegan and perfect for anyone seeking a delicious homemade snack.
Ingredients
For the Pretzel Bites:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F)
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup baking soda (for boiling)
- Coarse sea salt for topping
For the Vegan Cheese Sauce:
- 1 cup peeled and diced Yukon gold potatoes
- 1/2 cup peeled and diced carrots
- 1/4 cup raw cashews
- 1/2 cup unsweetened almond 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
- 1/4 teaspoon smoked paprika
Instructions
- Prepare the dough: In a large bowl, combine the warm water, active dry yeast, and coconut or brown sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, which indicates the yeast is activated. Stir in salt and olive oil, then gradually add the all-purpose flour, mixing until a dough forms. Knead the dough on a lightly floured surface for 5 to 7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and allow it to rise in a warm place for 1 hour, or until it has doubled in size.
- Preheat oven and prepare baking soda bath: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of water to a rolling boil, then carefully add the baking soda—it will foam vigorously, so add slowly and stir carefully.
- Shape and boil pretzel bites: Once the dough has risen, punch it down to release excess air. Divide the dough into 6 equal pieces. Roll each piece into a rope, then cut each rope into 1-inch bite-sized pieces. Working in batches, drop the dough bites into the boiling baking soda water and boil for 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheet. Immediately sprinkle the bites with coarse sea salt for that classic pretzel flavor.
- Bake the pretzel bites: Bake the boiled pretzel bites in the preheated oven for 12 to 15 minutes, or until they develop a golden-brown crust.
- Make the vegan cheese sauce: While the pretzels bake, place the peeled and diced Yukon gold potatoes, carrots, and raw cashews in a small pot and cover with water. Boil for 10 to 12 minutes or until the vegetables and cashews are tender. Drain well and transfer them to a blender. Add unsweetened almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and smoked paprika. Blend the mixture until it becomes smooth and creamy. For serving, gently warm the sauce on the stove if desired, stirring occasionally to maintain a perfect dipping consistency.
- Serve: Serve the warm pretzel bites alongside the vegan cheese sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- The vegan cheese sauce can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of almond milk to loosen the consistency if needed.
- Pretzel bites are best served fresh right out of the oven, but they can be frozen after baking and reheated later in the oven for a quick snack.
- Using coconut sugar or brown sugar helps with yeast activation and adds a subtle flavor dimension to the pretzel bites.
