Vegan Pretzel Bread with a Glossy Salted Crust

This vegan pretzel bread combines a soft pull-apart crumb with the glossy, chewy crust that makes pretzels distinctive. The dough is enriched with melted vegan butter, proofed until airy, shaped into paired rounds, and briefly boiled in a baking-soda bath before baking. That extra step develops deep golden color and pretzel character without eggs or dairy, yielding two small salted loaves that are easy to tear and share.

How to Make Vegan Pretzel Bread

Proof the yeast, knead the dough until elastic, allow a full rise, then boil each scored round separately before arranging and baking the loaves.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup vegan butter, melted
• 1 1/3 cups warm water, just above room temperature
• 1 pinch salt
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup warm water for proofing yeast
• 6 cups water for alkaline bath
• 2 tablespoons baking soda for alkaline bath
• coarse salt, optional for topping

Instructions

• Mix the yeast, sugar, and 1/4 cup warm water. Set aside until foamy and doubled in volume.
• Mix the flour and salt in a stand mixer. Add the proofed yeast and melted vegan butter, then mix on low while slowly adding 1 1/3 cups warm water.
• Increase to high speed and knead for 5 to 6 minutes. Divide the sticky dough into four balls, place on an oiled baking sheet with space between them, cover, and rise for 45 minutes or until doubled.
• Bring 6 cups water to a boil in a large pot and carefully add the baking soda. Preheat the oven to 375°F.
• Score each dough ball and boil them one at a time for 1 to 2 minutes. Transfer to parchment-lined loaf pans, placing two balls side by side in each pan.
• Sprinkle with coarse salt if desired and bake for 15 to 20 minutes, until deeply golden brown.

Salted Vegan Pretzel Loaf Tips

• Use comfortably warm, not hot, water for the yeast.
• Boil one dough ball at a time so the bath remains hot.
• Watch the crust color during the final minutes of baking.

Storage and Serving

Serve the bread warm or at room temperature. Store cooled loaves tightly covered and refresh slices briefly in a warm oven.

Final Result

The finished loaves should have a deep glossy crust, visible scoring, a light salt finish, and a soft pull-apart interior.

Vegan Pretzel Bread with a Glossy Salted Crust

A baking-soda bath gives these vegan pull-apart loaves their glossy golden pretzel crust and chewy crumb.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 4 cups all-purpose flour
• 1/3 cup vegan butter melted
• 1 1/3 cups warm water just above room temperature
• 1 pinch salt
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup warm water for proofing yeast
• 6 cups water for alkaline bath
• 2 tablespoons baking soda for alkaline bath
• coarse salt for topping

Instructions

 

Instructions

• Mix the yeast, sugar, and 1/4 cup warm water. Set aside until foamy and doubled in volume.
• Mix the flour and salt in a stand mixer. Add the proofed yeast and melted vegan butter, then mix on low while slowly adding 1 1/3 cups warm water.
• Increase to high speed and knead for 5 to 6 minutes. Divide the sticky dough into four balls, place on an oiled baking sheet with space between them, cover, and rise for 45 minutes or until doubled.
• Bring 6 cups water to a boil in a large pot and carefully add the baking soda. Preheat the oven to 375°F.
• Score each dough ball and boil them one at a time for 1 to 2 minutes. Transfer to parchment-lined loaf pans, placing two balls side by side in each pan.
• Sprinkle with coarse salt if desired and bake for 15 to 20 minutes, until deeply golden brown.

Notes

Boil the dough balls one at a time so the alkaline bath stays hot.