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Seedy vegan Pretzel Bites with beetroot mustard dip.
These soft vegan Pretzel Bites with seeds on top make a really cool snack. They are tender and chewy with a delicious pretzel taste and extra seedy crunch on top. Pretzel Bites pair perfectly with mustard dip or a vegan cheesy sauce.
Listen, I usually say I don’t like German food, but it’s only because I’m dumb and sometimes I forgot about pretzels. The fact is that pretzels (or Brezel in German) are one of my favorite things ever. So actually I love German food!!!
I like pretzel as bites, as knot, as a bun; dipped in something delicious, made into sandwiches, or just plain. They can be mini bite size or the extra large types. Can have salt, seeds, or vegan cheese on top. I’ll take them all.
I love them fresh from the bakery, and I love the frozen versions from the supermarket. I really enjoy the hard chips version, and I even like the few days old, slightly dry pretzels. But of course, the best when they are fresh out of my own oven!
I’m normally not big on baking, but Vegan Pretzel Bites are surprisingly easy and simple to make. Plus they are also inexpensive and you can customize them to you liking.
The base is a simple dough made out of flour, yeast, water, salt, and sugar. I use white (all purpose) flour here, but whole wheat, rye or a combination of those works well too. If you want extra rich, buttery pretzel, you can also add 1-2 tablespoons of melted vegan butter to the dough, then adjust the amount of the flour accordingly.
Make sure you let the dough double in size to get those perfect little pillowy pretzel bites. I like to make mini bites, but you can also go with a (mini) bun or knot shape, if you prefer. My pieces are usually kept uneven, but you can shape them into neat little pieces too.
The step that you absolutely CAN’T SKIP is the baking soda bath. Baking soda is what gives pretzel that shiny, golden brown color, and deliciously chewy exterior. So do not skip baking soda bath!!!
Now you just bake these babies to perfection, and then serve with sauce of your choice. This time I went with a pretty pink mustard dressing, because it’s almost Valentine’s day. And I think this would be a cute little snack to share with your love.
However you can simply skip the beet juice and have a basic, super delicious mustard dressing as well (as seen on the first picture). Or try hummus, cheese sauce, tahini yogurt, baba ganoush, or joppie sauce.
Vegan Pretzel Bites are by far the most delicious when they are served piping hot straight out of the oven. Sorry, but burning your fingers and tongue is an essential part of eating pretzel bites.
However they are also pretty good later. So just enjoy them in the next couple of days at room temperature or slightly reheated. Just pop them back in the oven for a few minutes at a low temperature to warm them up. An extra layer of melted vegan butter can help softening them too.
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Seedy Pretzel Bites w/ Pink Mustard Dip
- Total Time: 0 hours
- Yield: 50 bites 1x
Ingredients
Pretzel Bites
- 1.5 cups/350 ml warm water
- 1.5 tbsp coconut sugar (or white sugar)
- 3/4 tbsp dry yeast
- 1/2 tbsp salt
- 3.5–4 cups/525-600 g white flour
Baking Soda Bath
- 6 cups/1.5 l water
- 6 tbsp baking soda
Toppings
- 3 tbsp melted vegan butter (or vegetable oil)
- coarse sea salt
- seed mix (sunflower, flax, chia, poppy, sesame, hemp)
Pink Mustard Dip
- 1/2 cup/75 g sunflower seeds, soaked
- 2 tsp dijon mustard
- 1 tsp sweet mustard
- 1.5 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/4–1/2 cup unsweetened plant milk
- 4–5 tbsp beetroot juice
- salt, pepper
Instructions
Pretzel Bites
- In a large bowl mix together warm water, sugar, and yeast. Let stand for 5-10 minutes or until yeast starts to bubble.
- Add salt, then slowly add 3 cups of flour, 1 cup at a time, mixing constantly with a wooden spoon. Add more flour until dough is not sticky anymore. For me it is usually 3 +3/4 cups in total.
- Turn out dough onto a lightly floured surface. Knead for 3-5 minutes, then shape into a ball, and place into a greased clean bowl. Cover with a kitchen towel, and place in a warm spot for 30-60 minutes, or until dough doubles in size.
- Once dough has doubled, cut it into 8 pieces. On a floured surface roll each piece into a 4cm/1.5 inch thick rope, then using a sharp knife cut ropes into 6-7 pieces.
- Preheat oven to 220°C/425°F, and line two baking sheets with baking paper.
- Bring 6 cups of water to a boil in a pot, then add baking soda. It’s gonna foam up, so be careful!
- Add about half of the pretzel bites to the pot, and let boil for 20-30 seconds, or until they slightly puff up and float to the top. Remove with a slotted spoon, and place on a baking sheet. Make sure pieces are not touching each other. Repeat with the rest of the bites.
- Brush pretzel bites with melted vegan butter, and sprinkle with salt and seed mix. Bake for 15-18 minutes, or until golden brown. Enjoy!
Pink Mustard Dip
- Place ingredients in a food processor, and blend until creamy.
Notes
Pretzel Bites are best when eaten fresh, however they also keep for 3-4 days when stored in an airtight container.
You can also freeze Pretzel Bites before or after baking.
- Prep Time: 1 hr 10 mins
- Cook Time: 20 mins
They look crusty and chewy! That pinky mustard dip is definitely the star here.
Right? That pink color is always so amazing to me 🙂
That pink is so pretty and I might try these for my daughter. Thanks for sharing 🙂
I’d love to hear your feedback if you make these 🙂
Oh my goodness, these seedy pretzel bites look so delicious! And that pink dipping sauce puts it over the top, so yummy!
Thanks, I’m so obsessed with these at the moment 😛
We would love these bites too, especially my kids, they adore pretzel in any form. The mustard dip sounds amazing too!
Same with me, pretzel is one of my fav things ever, love it in any form 😍