Homemade soft pretzel bites with vegan cheese sauce offer a delightful combination of warm, fluffy pretzels and a creamy, dairy-free dip. Perfect for parties, game nights, or a savory snack, these bite-sized treats are ideal for those seeking a plant-based alternative to traditional comfort foods. The pretzels are golden and soft on the inside with a slightly crispy crust, while the cheese sauce is rich, flavorful, and completely vegan. Whether you’re vegan or simply looking for a healthier alternative, these pretzel bites and cheese sauce are a satisfying and indulgent snack.
The History of Homemade Soft Pretzel Bites with Vegan Cheese Sauce
The origins of soft pretzels date back to ancient times, with early versions traced to the Roman Empire, where they were made as a type of bread for religious purposes. The modern-day soft pretzel, however, is most closely associated with Germany, where it became a popular snack and street food. The pretzel gained widespread popularity in the United States during the 19th century, particularly in cities with large German immigrant populations, such as Philadelphia and New York. Over time, soft pretzels evolved into various forms, including pretzel bites, which are perfect for sharing and dipping. Vegan cheese sauce is a more recent innovation, emerging as plant-based diets and dairy alternatives gained popularity in the 21st century. Combining these two elements creates a nostalgic yet modern treat that caters to a wide range of dietary preferences.
Ingredients Breakdown
- For the Pretzel Bites:
- 1 ½ cups warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil or vegetable oil
- 8 cups water (for boiling)
- ½ cup baking soda
- Sea salt (for sprinkling)
- For the Vegan Cheese Sauce:
- 1 ½ cups unsweetened almond milk (or other plant-based milk)
- 1 cup cashews, soaked in water for at least 2 hours
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric (for color)
- Salt to taste
Step-by-Step Recipe
- Make the Pretzel Dough: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. In a large bowl, combine the flour and salt, then add the yeast mixture and olive oil. Stir to combine and knead for about 5-7 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for 1 hour, or until it doubles in size.
- Shape the Pretzel Bites: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Punch down the dough and divide it into small, bite-sized pieces, rolling each piece into a ball or small pretzel shape.
- Boil the Pretzel Bites: In a large pot, bring 8 cups of water to a boil. Once boiling, carefully add the baking soda to the water. Drop the pretzel bites in batches into the water, boiling them for about 30 seconds each. Use a slotted spoon to remove them and place them on the prepared baking sheet.
- Bake the Pretzel Bites: Sprinkle sea salt on top of the pretzel bites and bake in the preheated oven for 10-12 minutes, or until golden brown.
- Make the Vegan Cheese Sauce: While the pretzels are baking, prepare the cheese sauce by blending the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt in a high-speed blender until smooth and creamy. Heat the sauce in a saucepan over low heat, stirring occasionally.
- Serve: Once the pretzel bites are done, serve them hot with the vegan cheese sauce for dipping.
Tips for the Perfect Pretzel Bites
To ensure your pretzel bites are soft and fluffy, make sure the dough is kneaded well and allowed to rise fully before shaping. Be sure the water is at a rolling boil before adding the pretzels, as this helps them develop the perfect texture. For an extra crispy exterior, brush the pretzel bites with a little oil before baking. When making the cheese sauce, blend the ingredients until very smooth to get a creamy consistency.
Variations and Customizations
You can make your pretzel bites sweeter by adding a bit of cinnamon sugar to the dough or sprinkling it on top after baking. For a savory twist, try adding herbs like rosemary or garlic to the dough for additional flavor. The vegan cheese sauce can be customized by adding roasted red peppers, jalapeños, or even smoked paprika for a unique taste. If you’re looking to reduce the fat content, you can substitute the cashews with cauliflower for a lighter version of the cheese sauce.
Health Considerations and Nutritional Value
These homemade soft pretzel bites are a treat, but they are calorie-dense due to the oil and baking soda used in the process. The vegan cheese sauce, however, offers a plant-based alternative to traditional cheese and provides healthy fats from cashews. Nutritional yeast adds a cheesy flavor without dairy, and the almond milk keeps the sauce light. While these pretzel bites are a delicious indulgence, they can be part of a balanced diet when enjoyed in moderation.
FAQ
Can I make the pretzel dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight for convenience. Just let it come to room temperature before shaping and boiling.
Can I bake the pretzels without boiling them first? Boiling the pretzels in baking soda water gives them the classic soft pretzel texture, so it’s best not to skip this step.
Can I use a different type of plant-based milk for the cheese sauce? Yes, you can use oat milk, soy milk, or any other non-dairy milk of your choice.
Homemade Soft Pretzel Bites with Vegan Cheese Sauce
Ingredients
Pretzel Dough
- 3 ¾ cups 450g all-purpose flour
- 2 teaspoons organic sugar
- ¼ teaspoon 1.5g salt
- 1 packet instant yeast 2 ¼ teaspoons or 7g
- 1 ¼ cups 300ml water
- 1 ½ tablespoons 22g neutral oil
- 2 tablespoons 15ml nondairy milk, for brushing after boiling
Pretzel Water
- 12 cups 3000ml water
- ¼ cup baking soda
Vegan Cheese Sauce
- 3 ounces 90g Trader Joe’s cashew fiesta dip
- ½ cup 52g vegan cheddar shreds
- ¾ cup 180ml unsweetened, unflavored nondairy milk
- ½ tablespoon 3g nutritional yeast
- Pinch of cayenne pepper optional
Instructions
Prepare Dough
- In the bowl of a stand mixer, combine the flour, salt, and sugar. Using the whisk attachment, mix on low speed for 30 seconds.
- Add the instant yeast, water, and oil to the bowl. Continue mixing with the whisk attachment on low speed for another 30 to 45 seconds until the dough forms small, shaggy pieces.
- Switch to the dough hook attachment and knead the dough on medium speed for 4 to 5 minutes. The dough should be slightly tacky, sticky, and form a smooth ball.
Proof Dough
- Transfer the dough to a well-oiled bowl, cover with a clean kitchen towel, and allow it to rise for at least 1 hour or until it has doubled in size. Placing the bowl in a warm oven can help speed up the process.
Prepare Cheese Sauce
- When the dough has about 15 minutes left to proof, begin making the cheese sauce. Combine all the ingredients in a small pot and cook over low heat, stirring occasionally, until fully melted and smooth. Set aside and reheat gently before serving.
Pretzel Cooking Prep
- Once the dough has finished proofing, preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper.
- In a large pot, combine the water and baking soda for the pretzel water. Bring the mixture to a boil over low heat.
Roll Out Pretzels
- On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a snake-like shape, about 15 to 18 inches long. Arrange them on a baking sheet as you work.
- To shape the pretzels, form a U shape with the dough, then cross the ends over each other to create the traditional pretzel twist. For thicker, chewier pretzels, roll the dough shorter; for thinner pretzels, roll the dough longer. Repeat with all pieces of dough.
Boil Pretzels
- If the water hasn’t reached a boil after shaping the pretzels, increase the heat. Once boiling, add 3 pretzels at a time and boil for 1 to 2 minutes. The surface texture of the pretzels will change as they boil.
- Transfer the boiled pretzels to the lined baking sheet and repeat until all are boiled. Brush the tops with nondairy milk and sprinkle with coarse sea salt, if desired.
Bake Pretzels
- Bake the pretzels in the preheated oven for 15 minutes or until golden brown. If necessary, rotate the baking sheets halfway through to ensure even baking.
- Reheat the vegan cheese sauce and pour it into a serving dish. Serve the warm pretzels immediately alongside the cheese sauce, and enjoy!