Homemade Soft Pretzel Bites with Vegan Cheese Sauce
These homemade soft pretzel bites with vegan cheese sauce are a delicious and indulgent snack, offering a perfect combination of flavors and textures. With easy-to-follow steps and customizable options, they make a great addition to any gathering or as a tasty treat.
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!