The Best Kid Friendly Vegan Snacks – Soft Pretzels

March 11, 2015

Related Topics: Recipes

PROBAR is on a mission to help parents everywhere with the dreaded SNACK TIME! Last week we featured a super simple, super tasty Banana Pop recipe. This week we will be highlighting a delicious soft pretzel recipe that is perfect when you’re looking for vegan snacks for the kids. This recipe has an extra step that may seem useless but will really bring your homemade pretzels to the next level. Don’t worry, you can make these ahead of time, freeze them and pop them in the microwave when the kids come running to the kitchen.

The cast of ingredients for these pretzels is so simple.  Six ingredients!
pretzel ingredients


The texture of these pretzels are unreal!  The dip in the baking soda bath before baking really puts this recipe at the top of my list.  Once made, your options dipping or sprinkling are endless! My family and I love mustard so we dipped them in honey mustard but you could try peanut butter, cookie butter, caramel, jam/jelly, or sprinkle them flavored salt or cinnamon and sugar.
pretzel and mustard



Serves: makes 4-6 pretzels
  • 1 tablespoon maple syrup
  • ½ package (1/2 tablespoon) active dry yeast
  • ¾ cup water (1/4 cup for proofing, ½ cup for dough)
  • 2 tbsp oil (olive, canola, whatever)
  • 2 cups all-purpose white flour
  • 1 tsp salt
  • 2 tbsp baking soda
  • 6 cups water, in a pot (for boiling)
  • Course salt (for sprinkling)
  1. Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.
  2. Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about 8-10 minutes.
  3. Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.
  4. Preheat your oven to 450 degrees F.
  5. Uncover your dough and punch it down few times. Really let it have it.
  6. Prepare a cookie sheet with parchment paper on it. Set aside.
  7. Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 18-24 inches long rope.
  8. Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
  9. Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
  10. Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel. (This slit will open up during baking).
  11. Bake for about 14 minutes. Watch them like a hawk – when they’re golden brown, they’re done.