These homemade vegan pretzel sticks are super fun and easy to make, as well as being really tasty. They have a slight crunch on the outside, as well as being nice and chewy on the inside.
Once they're baked, brush these treats with a delicious dairy-free maple butter coating. This addition takes these baked snacks to another next level. I really hope you enjoy them.
I've always loved making recipes which fresh dough, such as donuts, cinnamon rolls and even churros. However, this is the first time that I've ever made pretzel sticks and I was delighted with how they turned out!
For some more fluffy dough-based treats, check out my vegan maple cinnamon rolls, vegan krispy kreme style donuts and vegan raspberry filled donuts.
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Why You Will Love These Pretzel Sticks
- Great Texture - The crispy outside and the light and chewy insides of these pretzel sticks are the reason why I have made these so many times. Some other recipes which include crispy dough are my vegan danish mini strawberry pastries and my vegan churros.
- The Best Coating - The vegan maple butter glaze is just as mouthwatering as the pretzel sticks themselves. I like to add a fairly generous amount to the outsides before sprinkling on some coarse sea salt.
- Super Moreish - Every time I make this recipe, I intend to make them last at least a few days. However, me and my family love that so much that they're usually gone within just one day! My vegan peanut butter chocolate cake and vegan chocolate peanut butter cups are also some of my go-to snacks at the moment.
- Allergy Friendly & Plant Based - This pretzel sticks recipe is entirely vegan and dairy free.
Ingredient Notes
- Instant Yeast - Use instant yeast as it activates super quickly (hence the name). This kind of yeast is equally as effective as fresh yeast.
- Warm water - Warm water makes softer dough and therefore, the pretzel sticks will have a better texture. Make sure that the water isn't too hot as this will kill the yeast.
- Baking Soda - This will be used for the baking soda bath, which will help to give the pretzels their authentic soft, yet chewy texture.
- Maple Syrup - Mix this with vegan butter to create the 'maple butter glaze'. Some other maple recipes that you will enjoy, include my vegan maple pecan cake and vegan apple cinnamon cake.
- Dairy-Free Chocolate - I like to melt some vegan chocolate with some dairy-free cream so that I can use the mixture as a smooth, chocolatey dip.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- I love glazing my pretzel sticks with a maple glaze, but if you don't like the taste of maple syrup, then you don't have to use it. This isn't an issue. Just sprinkle the sea salt on and enjoy your golden brown treats. You could even still add some melted vegan butter if you wish. You can't beat a buttery snacks. If that's what you like, also check out my vegan chocolate shortbread cookies.
- You can also use fresh yeast for this recipe if you like. However, you will need to wait for it to proof. I also haven't worked out the conversions for the ratio of instant to fresh yeast, so you will need to work that out.
How To Make Pretzel Sticks
For the full method, please refer to the recipe card at the bottom of this post.
1: Make the pretzel dough and create a ball.
2: Place the dough ball into a large bowl and grease with oil.
3: Cover the dough with a clean tea towel and let it rise at room temperature for at least 40 minutes or until it has doubled in size.
4: Add some flour to the dough ball and place it onto a floured surface.
5: Break the dough with your hands and roll into twelve, medium-sized, sausage shaped sticks. If a stick is really long, cut into two, then roll again.
6: Add each of the dough sticks to the baking soda bath, then drain fully.
7: Bake the pretzel sticks inside the oven until golden brown and glaze them with a dairy-free maple butter.
8: Make a chocolate dip and enjoy.
Expert Tips
Making the maple butter - To make my maple butter glaze, simply combine melted vegan butter with maple syrup. It tastes so good with the crispy exterior of the pretzel sticks so make sure that you give it a try.
Don't use boiling water for this recipe - If you add the yeast to boiling water, it will most likely die. It should be lukewarm at approximately 43 degrees celsius. Likewise, make sure that the baking soda bath is only simmering, instead of boiling.
Recipe FAQs
Pretzel sticks, if you leave them unsalted, can be stored inside the fridge for up to 4 days and they can frozen for up to 3 months
I advise that you keep the pretzel sticks inside the warmer for up to 8-10 hours to stop them from drying out.
Pretzels are high in carbs and store-bough ones also often contain lots of salt. However, they're generally low in fat which is good.
More Tasty Vegan Recipes
If you tried this Vegan Maple Pretzel Sticks Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Maple Pretzel Sticks with Chocolate Dip (Vegan)
Ingredients
For the dough:
- 1 Tablespoon instant yeast
- 1.5 teaspoons maple syrup
- 230 ml warm water 43 Celsius or 110 Fahrenheit
- 400 g all-purpose flour
- 1 teaspoon salt
- 2 Tablespoons olive oil
For the baking soda bath:
- 1 L cold water
- 40 g baking soda
For garnish:
- Pinch of coarse sea salt on each pretzel stick optional
For the maple glaze:
- 50 ml dairy-free butter melted
- 50 ml maple syrup
For the chocolate dip:
- 250 g dairy-free baking chocolate melted
- 100 ml dairy-free single cream
Instructions
Making the dough:
- Firstly, you need to proof the instant yeast to see if it is active. Add the yeast to a medium bowl along with the maple syrup and warm water.
- Mix until the yeast has dissolved fully. As it is instant yeast, it should begin to foam almost straight away.
- Next, gradually add in the flour and sprinkle in the salt. The dough will become shaggy once all of the flour has been mixed in.
- Knead the dough continuously for 5-7 minutes until it is nice and smooth. If it's still sticky, rub on a little extra flour. Don't over-knead.
- Place your kneaded dough ball into a large bowl. Cover it with a clean tea towel and let it rise at room temperature for 40-60 minutes or until it has doubled in size.
- Preheat your oven to 230 Celsius (446F).
- Remove the risen dough from the bowl and break it into roughly 12 equal, medium-sized sticks. With your hands, roll the dough strips into 'sausage' shaped sticks. If a stick is really long, break into two and roll again.
Baking soda bath:
- To a large pot, add the cold water and baking soda. Bring to a gentle simmer, then the baking soda bath is ready. Add the pretzel sticks one by one for 15 seconds each. Use a slotted spoon to scoop them out. Drain fully then carefully place them onto a parchment-lined baking tray.
- Garnish each pretzel stick with a dash of coarse sea salt if you wish.
Baking the pretzel sticks:
- Place your pretzel sticks in the preheated oven for 15-20 minutes, or until golden brown. Every oven is different so keep an eye on them!
Making the chocolate:
- While they're cooling, brush the maple butter over them. Also make a chocolate dip by melting the baking chocolate with dairy-free cream using the double-boiling method. Enjoy!
Video
Notes
- To make my maple butter glaze, simply combine melted vegan butter with maple syrup. It tastes so good with the crispy exterior of the pretzel sticks so make sure that you give it a try.
- If you add the yeast to boiling water, it will most likely die. It should be lukewarm at approximately 43 degrees celsius. Likewise, make sure that the baking soda bath is only simmering, instead of boiling.
VV says
They tasted great. Will make these again sometime…