Go Back
Soft Pretzel Bites with Vegan Cheese Sauce Recipe
Ben Carraoli

Soft Pretzel Bites with Vegan Cheese Sauce Recipe

There’s something magical about making soft pretzels from scratch—I still remember how warm my kitchen smelled as these little golden bites came out of the oven. I love that satisfying chew with just a touch of crispness on the outside.
Print Recipe Pin Recipe
Total Time 1 hour 42 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups warm water — warm water helps activate the yeast and ensures a soft fluffy dough.
  • 2 ¼ teaspoons fast-rise yeast — gives the dough its lift and airy texture.
  • 2 tablespoons sugar — feeds the yeast and adds a hint of sweetness for balance.
  • ¼ cup melted vegan butter — adds a rich buttery flavor and keeps the dough soft.
  • 4 + cups all-purpose flour — provides structure; add more if the dough feels sticky.
  • ½ tablespoon salt — enhances the overall flavor.
  • 3 quarts water — enough to let pretzel bites float freely
  • ⅓ cup baking soda — creates that classic pretzel flavor and golden-brown crust.
  • Oil or melted vegan butter — helps salt stick and adds a glossy finish.
  • Coarse pretzel salt — gives the bites their signature salty crunch.
  • 2 tablespoons vegan butter — the base for a smooth creamy sauce.
  • 2 tablespoons flour — thickens the sauce and gives it body.
  • 1 cup unsweetened rice milk — neutral flavor keeps the sauce light and smooth.
  • ¾ cup vegan cheddar cheese shreds — melts beautifully for that cheesy goodness.
  • ¼ cup vegetable broth — enhances flavor and adjusts the texture.
  • ½ teaspoon garlic powder — adds a gentle savory note.
  • ½ teaspoon salt — balances the taste perfectly.
  • Paprika optional — sprinkle on top for a touch of color and spice.

Method
 

  1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to help the dough rise perfectly.
  2. Add the melted vegan butter, flour, and salt to the yeast mixture. Mix until the dough starts to come together, then knead it for 5–7 minutes until smooth and elastic. It should feel soft but not sticky—add a little extra flour if needed.
  3. Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Let it rise for about an hour or until it doubles in size. This resting time gives your pretzel bites their light and chewy texture.
  4. Once risen, punch down the dough to release air bubbles. Roll it into long ropes about ½ inch thick, then cut into small 1-inch pieces. Each piece will puff up beautifully during baking.
  5. Bring 3 quarts of water and baking soda to a gentle boil. Carefully drop in a few dough pieces at a time, letting them boil for 30 seconds to 1 minute. This quick bath gives them that signature pretzel flavor and golden crust.
  6. Transfer boiled bites to a parchment-lined baking sheet. Brush each with melted vegan butter or oil and sprinkle with coarse salt. Bake at 425°F (218°C) for 10–12 minutes until they turn golden brown and slightly crisp on the edges.
  7. While the pretzels bake, prepare the sauce. Melt vegan butter in a saucepan over medium heat, then whisk in flour to form a roux. Slowly pour in rice milk while whisking to avoid lumps. Add vegan cheese, broth, garlic powder, and salt. Stir until melted and smooth. Sprinkle it with paprika before serving, if you like a touch of color.

Notes

  • I always check the water temperature for the yeast—it should be warm, not hot. If it’s too hot, the yeast won’t activate properly.
  • When cutting the dough, keep the pieces roughly the same size so they bake evenly.
  • Use a slotted spoon to gently lift bites out of the boiling water to avoid tearing them.
  • For extra flavor, brush the baked pretzel bites with melted vegan butter right after they come out of the oven.
  • I like making the cheese sauce just as the pretzels finish baking so it’s hot and ready for dipping.