Total time: 25

These vegan Sourdough Pretzels are fluffy and light as a cloud. You won't be able to stop eating them, which is one good reason to make these asap.

Vegan Sourdough Pretzels nestled together in a white napkin in a wicker basket

Pretzels may or may not make you thirsty, but the idea of a twisted, chubby, salty cloud of dough baked to golden perfection is enough to make just about anyone hungry.

Overhead front shot of a basket with golden, fresh-baked homemade sourdough pretzels in a wicker basket and nestled in a white napkin witha cheesecloth next to it.

My sourdough starter, George, has been begging to go into something delicious for a while now, and I thought I'd make my vegan Sourdough Pretzels for Jay, who loves them, and also update this recipe, which I first shared on this blog almost exactly six years ago.

I adapted this recipe all those years ago from the King Arthur Flour website, and it is a simple and very effective one, which is why I've stuck with it. I did need to veganize it because the original contained milk powder, but these vegan pretzels turn out so gorgeous, you can be sure that nothing is lost in translation. They are soft and fluffy and super-delicious, and if you have a kid -- or are a kid at heart -- you will find that they disappear in minutes.

Closeup of a torn vegan homemade sourdough pretzel with the fluffy, cloud-like crumb showing and in the back is a wicker basket

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If you don't already have a sourdough starter, what's stopping you? This is a perfect time to make one, when the warm weather is still sticking around. Make one, and you will be turning out and eating such delicious treats as sourdough waffles, sourdough focaccia, sourdough sandwich bread, and much more.

A glass bowl of bubbling, ripe sourdough starter.

If you have an aversion to fermented foods, this sourdough pretzel (and most sourdough breads) does not have a strong, sour flavor. Instead, the sourdough adds dimension and flavor and a wonderful texture to breads, not to mention good health.

More vegan sourdough recipes

A closeup of vegan sourdough pretzels in a white napkin in a wicker basket with cheesecloth next to it.

Recipe card

Sourdough Pretzels

Vaishali · Holy Cow Vegan

These vegan Sourdough Pretzels are fluffy and light as a cloud. You won't be able to stop eating them, which is one good reason to make these asap.

5 from 21 votes

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Prep Time 15

Cook Time 27

Total Time 25

Course Bread

Cuisine Soy-free

Servings pretzels

Calories 152 kcal

Ingredients

1 cup sourdough starter (unfed starter or "discard")
½ cup warm water
2 teaspoon active dry yeast
¼ cup almond milk (lukewarm)
3 cups bread flour (or all purpose flour)
1 tablespoon sugar
1 tablespoon avocado oil or any neutral oil
1 ½ teaspoon salt

For glaze:

1 tablespoon sugar
2 tablespoon water
salt (for sprinkling)

Instructions

Mix the yeast and almond milk in a bowl and set aside to "bloom"
Add the remaining pretzel ingredients to the bowl and, using your hand or a stand mixer, mix well. Knead the dough until it has a smooth consistency and can be formed into a round ball. It should not be too stiff-- if that's the case, add a little water, a tiny bit at a time.
Place the ball of dough in a lightly greased bowl, turning over once to coat, cover with a kitchen towel or plastic wrap, and set aside in a warm place for about 45 minutes. The dough will rise a little.
Preheat the oven to 350 degrees.
Place the dough on a lightly greased surface and fold a few times to deflate the air. Divide into 12 equal parts.
Take one part and cover the rest with a kitchen towel to keep them from drying. Roll the dough into a ball and then into a rope, tapering the ends. You want a rope around 18 inches in length.
Take the ends of the rope and criss-cross them to make a loop. Twist one more time, then bring the ends back over the top of the pretzel and tuck them in.
Place the pretzels, about 2 inches apart, on a lightly greased cookie sheet.
Make the glaze by dissolving the sugar in water. Brush the tops of the pretzels with this mixture and then sprinkle on some salt. I used fine-grained Himalayan sea salt because I didn't want big particles of salt on my pretzels, but use coarse salt if you wish.
Bake the pretzels for 27 minutes or until the tops are lightly golden-brown.

Nutrition Information

Serving: 1pretzelCalories: 152kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 299mgPotassium: 38mgFiber: 1gSugar: 2gCalcium: 11mgIron: 1mg

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Comments

5 from 21 votes (13 ratings without comment)