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Vegan Soft Pretzels

Vegan Soft Pretzels

Homemade Soft Baked Pretzels are much easier to make than you'd think! For a beautiful and delicious pretzel coating, you only need baking soda and water. Top them with coarse pretzel salt for the ultimate finish.
Course Appetizer, Bread, Snack
Cuisine American, German, Vegan
Prep Time 35 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 55 minutes
Servings 4 servings
Calories 155kcal
Author Bianca / Elephantastic Vegan



  • 1 1/4 cups all-purpose flour + more to dust the dough and surfaces
  • 1/2 teaspoon instant yeast
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil + more to coat the dough
  • 1/3 cup water

Baking Soda Bath

  • 3 cups water
  • 1 1/2 tablespoons baking soda


  • 2 teaspoons pretzel salt


  • Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
  • Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot until it doubles in size (about 2-3 hours  - depending on the room temperature!). 
  • Divide the dough into 4 equal parts, roll each part into a very long rope (about 12 inches / 30cm). And shape the pretzels (I've included a photo on how to do this in the post). 
  • Preheat the oven to 400°F/200°C. 
  • In a medium-sized pot, bring the water for the baking soda bath to a boil. Add the baking soda. Stir to combine.
  • Cook each pretzel in the baking soda bath for about one minute. Transfer them to a baking tray lined with parchment paper. Immediately sprinkle them with the pretzel salt.
  • Bake them in the oven for about 20 minutes until golden. And enjoy! 


Calories: 155kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 2478mg | Potassium: 56mg | Fiber: 1g | Calcium: 11mg | Iron: 1.8mg