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
Scale
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.
