These delish vegan pretzel bites are the perfect snack, crispy on the outside, chewy on the inside, and topped with crunchy sea salt flakes. The dip is my go-to honey-mustard mixture (I love using it for salads, glazes, dips, etc.), but with the zing of horseradish. Altogether, this appetizer is great alongside your favourite beer and a game on TV.
Most pretzel recipes require you to boil the dough in baking soda water before baking them off in the oven. This vegan pretzel bites recipe skips the step completely, which makes it much more hassle-free IMO. Simply mix baking soda and boiling water together and brush onto the dough, et voila!
There also is a vegan “egg-wash” I use to further crisp up the crust. This is made with a tablespoon of corn starch and half a cup of water and then boiled down into a thicker slurry. The corn starch in the mix dries out the dough while baking so it crisps up, it’s a fantastic hack for egg-free cooking and baking.
I baked these in my solar oven and the results are exactly like those from an oven! I much prefer the solar oven to the gas oven. Mainly because of the higher humidity in the solar oven, which I believe is ideal for bread. The high humidity can be counteracted by cracking the seal a centimeter or two, which allows for greater ventilation.
Read about my first impression on the solar oven.
Now, I did not use parchment paper on the bottom of the tube and I wish I did because the dough did stick. So not-so-pro tip: use parchment paper! But I did use the parchment paper to layer more dough in the tube, as I could only lay out less than a dozen at proper distances apart (and you’ll definitely want more bites, these are super addictive). If you have more time, then one layer at a time is good too. I was a bit limited because it was mid-afternoon by the time I got these bad boys in the oven and the sun sets where I currently am (St. Martin) around 5pm.
The dip is inspired by Mill St. Pub in the Distillery District of Toronto. Not only do they brew their own beer, they also make tasty soft pretzels with this insane horseradish mustard dip. I know horseradish is one of those foods that make you want to scrunch your nose up (because same), however it’s an absolutely delicious addition in this. I promise. It adds a unique spice (not chili spicy, more like wasabi spicy) that gives you a nice zing. To tone down the bitterness of the mustard and horseradish, honey or maple syrup is added. I use about a tablespoon of each ingredient, but these measurements can totally be adjusted to your individual tastes.
Watch my video here to see how it’s done! Written recipe follows 🙂
Vegan Pretzel Bites
- 1 cup water room temperature
- 1 tbsp yeast
- 1 tbsp sugar optional
- 3 cups all-purpose flour plus more for rolling
- ½ tsp salt
- 3 tbsp vegan butter melted
- coarse sea salt for sprinkling
Baking Soda Wash
- 1 tbsp baking soda
- ½ cup boiling water
- 1 tbsp corn starch
- ¼ cup water
Horseradish Mustard Dip
- 1 tbsp grainy Dijon mustard
- 1 tbsp smooth yellow mustard
- 1 tbsp honey or maple syrup
- 1 tbsp prepared horseradish
- 2 tbsp tahini or vegan mayonnaise
- In a small bowl or cup, mix the room temperature water, yeast, and sugar (if using). Set aside to allow it to froth.
- In a large mixing bowl, combine flour and salt. Add yeast mixture and melted butter and combine until a soft dough is formed. Cover with a damp cloth and let rise until doubled in size (about 1 hour).
- Once the dough has risen, grab a small handful and roll in a 1½" log on a lightly floured surface. With a sharp knife or bench scraper, cut the logs into 1" pieces. Roll into small balls. Continue this until no dough is left.
- Now, prepare the baking soda wash. Immediately brush the baking soda wash onto the bites. Let them sit for 15 minutes.
- Meanwhile, prepare the "egg-wash". After the 15 minutes, cut slits with a sharp knife or lame in an 'X' and then brush with the "egg-wash" mix. Sprinkle with the coarse sea salt as desired.
SOLAR OVEN INSTRUCTIONS
- Place a parchment sheet in the tube and place bites 1" apart. Once full, add a sheet on top and continue. Layer the balls until the cooking tray is ¾ full or until all bites are in.
- These pretzel bites baked in the late afternoon for 1 full hour in sun and partial cloud conditions. I opened the tube 1cm after 45 minutes to allow it to crisp up quicker.
CONVENTIONAL OVEN INSTRUCTIONS
- Spread 1" apart on a baking sheet, bake the pretzel bites at 400°F/200°C for 15 to 20 minutes or until golden brown.
PREPARE THE DIP
- While the pretzels are almost done baking, make the dip by simply mixing all ingredients together until well combined. Adjust measurements to your personal tastes. The pretzel bites are best served fresh so dig in and enjoy!