Vegan Soft Pretzel Bites with Cheese Dip

Cider, cheese, and pretzels. So wrong, yet so beautifully right. These vegan Soft Pretzels with Cheese Dip will keep your friends coming back for more. Add them to our deliciously tangy cider cheese dip, and you will never be lonely or hungry again.

Course Appetizer, Snack

Cuisine American, German

Keyword soft pretzels, vegan cheese dip, vegan soft pretzels

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 273kcal

Author Bianca Haun & Sascha Naderer

Ingredients

for soft pretzels

1¼ cups all-purpose flour and a bit more for dusting
½ teaspoon instant yeast
⅛ teaspoon salt
1 teaspoon olive oil and a bit more to coat the dough
⅓ cup water + 3 cups divided
1½ tablespoons baking soda
2 teaspoons coarse salt

for cheese dip

1 tablespoon coconut oil melted or vegan butter
¼ teaspoon salt to taste
⅛ teaspoon turmeric powder
⅛ teaspoon curry powder
1 tablespoon all-purpose flour
1 tablespoon nutritional yeast
¼ cup cider if you don't have any, mix apple juice and sparkling water
½ teaspoon maple syrup

Instructions

For soft pretzels

Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and 1⁄3 cup 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. This will take 4 to 5 minutes. Fine-tune the mixture: If it’s too sticky, add more flour. If it’s too crumbly, add more water.
Coat the ball of dough with a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot for 2 to 3 hours (depending on room temperature) until it doubles in size.
Preheat the oven to 400°F/200°C.
Divide the dough into 4 equal parts, roll them into ropes, and cut them into bite-sized pieces.
In a medium-sized pot, bring the remaining 3 cups water to a boil. Add in the baking soda and stir to combine.
Work in batches to cook all the pretzel bites in the baking soda bath for 1 minute. Then, transfer them to a baking tray lined with parchment paper and sprinkle them with pretzel salt.
Bake them in the oven for 15 to 20 minutes until golden and serve with a side of cider cheese dip. You’ve waited long enough. Dig in!

For cheese dip

Heat the coconut oil or butter in a small pot over low heat. Add the salt, turmeric powder, and curry powder. Add in the flour and whisk. Add nutritional yeast and whisk again until clumpy.
Add in the cider and maple syrup and whisk on low heat for a few minutes until creamy. If it gets too thick, add more water or cider and whisk again to make it smooth and creamy. Set aside until pretzel bites are ready to serve.

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