Soft Pretzel Bites with Vegan Cheese Sauce

The aroma of freshly baked pretzels wafting through the house is truly irresistible, and when paired with a creamy, decadent vegan cheese sauce, it’s a snack time experience elevated to a whole new level. Recently, I decided to whip up a batch of soft pretzel bites with vegan cheese sauce for a family movie night, and let me tell you, they were an absolute hit! Even my pickiest eaters couldn’t get enough of these golden-brown, chewy bites dipped in that rich, cheesy goodness. The best part? They’re surprisingly easy to make at home, and the vegan cheese sauce is so convincing, you’d never guess it’s dairy-free. From kids to adults, everyone devoured them in minutes, declaring them the best homemade snack we’ve had in ages. If you’re looking for a crowd-pleasing appetizer, a fun weekend project, or simply a comforting snack, these soft pretzel bites with vegan cheese sauce are guaranteed to become a new family favorite. Get ready to experience pretzel perfection!

Ingredients

This recipe is divided into two main components: the soft pretzel bites and the vegan cheese sauce. Here’s what you’ll need for each:

For the Soft Pretzel Bites:

• All-Purpose Flour: (4 cups) Forms the base of the pretzel dough, providing structure and chewiness. Bread flour can also be used for a slightly chewier texture.
• Active Dry Yeast: (2 ¼ teaspoons) The leavening agent that makes the pretzels light and airy. Ensure it’s active by proofing it in warm water.
• Warm Water: (1 ½ cups, about 105-115°F) Activates the yeast and hydrates the flour to form the dough. The temperature is crucial for yeast activation.
• Granulated Sugar: (1 tablespoon) Feeds the yeast and adds a touch of sweetness to the pretzels.
• Salt: (1 teaspoon) Enhances the flavor of the pretzels and controls yeast activity.
• Baking Soda: (⅓ cup) Used in the boiling water bath to give pretzels their characteristic chewiness and dark brown color.
• Water for Boiling: (8 cups) For the baking soda bath, essential for the pretzel texture and color.
• Coarse Salt (Pretzel Salt or Sea Salt): For sprinkling on top of the pretzels, adding a salty, crunchy finish. You can also use flaky sea salt or kosher salt.
• Melted Vegan Butter or Oil: (2 tablespoons, optional) For brushing the pretzels after baking to add shine and richness. Olive oil or melted coconut oil are good vegan options.

For the Vegan Cheese Sauce:

• Raw Cashews: (1 ½ cups, soaked in hot water for at least 30 minutes, or boiled for 15 minutes) The base of the creamy cheese sauce. Soaking softens them for a smoother blend.
• Vegetable Broth: (1 cup) Adds moisture and flavor to the cheese sauce. Low sodium broth is recommended to control saltiness.
• Nutritional Yeast: (¼ cup) Provides a cheesy, umami flavor to the sauce. It’s a key ingredient for vegan cheese flavor.
• Lemon Juice: (2 tablespoons) Adds brightness and acidity, balancing the richness of the cashews and nutritional yeast. Freshly squeezed is best.
• Dijon Mustard: (1 tablespoon) Enhances the cheesy flavor and adds a subtle tang.
• Garlic Powder: (1 teaspoon) Adds savory depth to the cheese sauce.
• Onion Powder: (½ teaspoon) Complements the garlic and adds another layer of savory flavor.
• Salt: (½ teaspoon, or to taste) Seasons the cheese sauce and brings out all the flavors. Adjust to your preference.
• Turmeric Powder: (¼ teaspoon, optional, for color) Adds a subtle yellow hue, making the cheese sauce look more like traditional cheese sauce. It has minimal flavor impact in this quantity.
• Tapioca Starch or Cornstarch: (1 tablespoon, optional, for extra thickness) If you prefer a thicker cheese sauce, this helps to achieve that consistency.

Instructions

Follow these step-by-step instructions to create perfect soft pretzel bites and a luscious vegan cheese sauce:

Part 1: Making the Soft Pretzel Bites

1. Proof the Yeast: In a large bowl, combine the warm water (105-115°F) and granulated sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, or until foamy. This step ensures the yeast is active and will properly leaven the dough. If it doesn’t foam, your yeast might be old and need replacing.
2. Combine Dry Ingredients: In the same bowl with the proofed yeast, add the all-purpose flour and salt.
3. Form the Dough: Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. Proper kneading develops gluten, which is essential for the pretzel’s chewy texture.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. This first rise allows the yeast to work its magic, creating air bubbles and lightness in the dough.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
7. Prepare Baking Soda Bath: While the dough is rising, bring 8 cups of water to a rolling boil in a large pot. Carefully add the baking soda to the boiling water. Be cautious as it may bubble up vigorously when baking soda is added.
8. Shape the Pretzel Bites: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about ¾ inch thick and 24 inches long. Cut each rope into bite-sized pieces, about 1-1.5 inches long. You should get about 15-20 bites per rope, totaling approximately 120-160 bites.
9. Boil the Pretzel Bites: Carefully drop a batch of pretzel bites (about 10-15 at a time) into the boiling baking soda water. Boil for 20-30 seconds per batch. Use a slotted spoon or spatula to remove them from the water and place them on the prepared baking sheet, leaving some space between them. This boiling step is crucial for the pretzel’s characteristic chewiness and browning. Do not boil for too long as it can make the pretzels taste metallic.
10. Sprinkle with Salt: Immediately sprinkle the boiled pretzel bites generously with coarse pretzel salt or sea salt. Press the salt lightly into the dough so it adheres well.
11. Bake: Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are golden brown and cooked through. Keep an eye on them as ovens can vary. They should be nicely browned but not burnt.
12. Brush with Butter (Optional): While still warm, brush the baked pretzel bites with melted vegan butter or oil for added shine and flavor.

Part 2: Making the Vegan Cheese Sauce

1. Prepare Cashews: If you haven’t already, soak raw cashews in hot water for at least 30 minutes, or boil them for 15 minutes to soften them. Drain the cashews well before using. Soaking or boiling is essential for achieving a smooth and creamy cheese sauce.
2. Blend Ingredients: In a high-speed blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and turmeric powder (if using).
3. Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, especially if your blender isn’t super powerful. Stop and scrape down the sides of the blender as needed to ensure everything is incorporated.
4. Adjust Consistency (Optional): If you prefer a thicker cheese sauce, you can add tapioca starch or cornstarch. Blend in 1 tablespoon of tapioca or cornstarch and blend again. For a thinner sauce, add a little more vegetable broth, one tablespoon at a time, until you reach your desired consistency.
5. Heat the Cheese Sauce (Optional): For a warm cheese sauce, pour the blended sauce into a saucepan and heat over medium heat, stirring constantly, until heated through and slightly thickened. Be careful not to boil it, as it can become grainy if overheated. You can also serve the cheese sauce at room temperature, especially if you prefer a cooler dip.
6. Serve and Enjoy: Serve the warm or room temperature vegan cheese sauce immediately with the freshly baked soft pretzel bites. Enjoy the delicious combination of chewy pretzels and creamy, cheesy dip!

Nutrition Facts

(Per serving, assuming approximately 15 servings of pretzel bites and cheese sauce combined. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 4-5 pretzel bites with 2-3 tablespoons of cheese sauce
• Calories: 250-300 kcal
• Fat: 10-15g (Varies depending on vegan butter/oil and cashew fat content)
• Saturated Fat: 1-2g (Primarily from cashews and vegan butter/oil)
• Carbohydrates: 30-40g
• Protein: 5-7g
• Sodium: 400-600mg (Varies based on salt and broth used)
• Fiber: 2-3g

Note: These are approximate values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 45 minutes (includes soaking cashews, proofing yeast, making dough, shaping pretzels, and preparing cheese sauce)
• Rise Time: 1 hour (for pretzel dough)
• Cook Time: 20-25 minutes (baking pretzels and heating cheese sauce if desired)
• Total Time: Approximately 2 hours (including rise time)

This timeframe is an estimate and can vary depending on your kitchen environment and cooking speed.

How to Serve

Soft pretzel bites with vegan cheese sauce are incredibly versatile and can be served in various ways to suit different occasions. Here are some serving suggestions:

• Classic Appetizer: Serve them warm as a delightful appetizer at parties, gatherings, or game day events. Arrange the pretzel bites on a platter with a bowl of vegan cheese sauce in the center for easy dipping.
• Snack Time Treat: Perfect for an afternoon snack or a fun treat during movie nights. Kids and adults alike will love them!
• Party Platter Addition: Include them as part of a larger snack or appetizer platter alongside other vegan dips, vegetables, crackers, and fruits for a diverse and appealing spread.
• Game Day Feast: A must-have for Super Bowl parties, tailgates, or any sports viewing gathering. They pair wonderfully with other game day favorites like vegan wings or sliders.
• Kids’ Party Food: Always a hit at children’s birthday parties or playdates. Their bite-sized nature makes them easy for little hands to manage.
• Lunchbox Treat (Pretzels Only): While the cheese sauce is best served fresh, the pretzel bites themselves are great to pack in lunchboxes as a savory snack (pack cheese sauce separately in a small container if desired, ensuring proper refrigeration).
• Paired with Soup or Salad: Serve a small bowl of pretzel bites alongside a hearty vegan soup or salad for a more substantial and comforting meal.
• Dipping Station: Set up a dipping station with the vegan cheese sauce and other vegan dips like mustard, spicy mayo, or marinara sauce for guests to customize their pretzel experience.

Additional Tips for Perfect Pretzel Bites and Cheese Sauce

To ensure your soft pretzel bites and vegan cheese sauce are a resounding success, keep these helpful tips in mind:

1. Yeast Activity is Key: Always proof your yeast to ensure it’s active before mixing it with the other ingredients. Foamy yeast means it’s ready to go! Inactive yeast will result in dense, flat pretzels.
2. Don’t Over-Knead: Knead the dough until it’s smooth and elastic, but avoid over-kneading. Over-kneading can make the pretzels tough.
3. Warm Place for Rising: Ensure your dough rises in a warm, draft-free place. This helps the yeast work efficiently and the dough to double in size properly. A slightly warm oven (turned off!) or a sunny spot in your kitchen works well.
4. Baking Soda Bath – Don’t Skip It: The baking soda bath is crucial for achieving the characteristic pretzel texture and color. Don’t skip this step! It’s what differentiates pretzels from regular bread.
5. Boil Briefly: Boil the pretzel bites for only 20-30 seconds per batch. Boiling for too long can make them taste metallic due to the baking soda.
6. Salt Generously: Don’t be shy with the pretzel salt! It’s a key flavor component. Sprinkle generously and press lightly so it adheres well.
7. Adjust Cheese Sauce Consistency: Control the thickness of your vegan cheese sauce by adjusting the amount of vegetable broth. For a thinner sauce, add more broth; for a thicker sauce, use less or add a touch of tapioca or cornstarch.
8. Make Ahead Options: The pretzel dough can be made ahead of time and stored in the refrigerator for up to 24 hours after the first rise. Let it come to room temperature before shaping and baking. The vegan cheese sauce can also be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making soft pretzel bites with vegan cheese sauce:

Q1: Can I use bread flour instead of all-purpose flour?
A: Yes, you can substitute bread flour for all-purpose flour. Bread flour has a higher protein content, which will result in slightly chewier pretzel bites. The recipe will still work well with either type of flour.

Q2: What if I don’t have nutritional yeast? Can I still make the cheese sauce?
A: Nutritional yeast is a key ingredient for the cheesy flavor in vegan cheese sauce. While you can attempt to make a sauce without it, the cheesy flavor will be significantly less pronounced. If you can’t find nutritional yeast locally, it’s readily available online. You might try adding a pinch of smoked paprika or a bit more Dijon mustard to enhance the savory flavor if you omit nutritional yeast, but the taste will be different.

Q3: Can I freeze the pretzel bites?
A: Yes, pretzel bites freeze well. Bake them as directed, let them cool completely, and then freeze them in an airtight container or freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crispy.

Q4: Can I make the cheese sauce nut-free?
A: Cashews are the base of this vegan cheese sauce, providing creaminess. To make a nut-free version, you could try substituting soaked sunflower seeds or cooked potatoes as the base. These will yield a different flavor and texture but can still create a creamy, cheesy-style sauce. You may need to adjust the liquid and seasonings accordingly.

Q5: Can I make larger pretzels instead of bites?
A: Absolutely! You can easily adapt this recipe to make larger pretzels. Instead of cutting the ropes into bites, shape them into classic pretzel shapes or pretzel sticks. Boiling and baking times may need to be slightly increased for larger pretzels, so keep an eye on them while baking.

Q6: What can I use instead of pretzel salt?
A: Coarse sea salt or kosher salt are good substitutes for pretzel salt. Flaky sea salt also works well and provides a nice textural element. Avoid using table salt, as it is too fine and may dissolve too quickly or make the pretzels overly salty.

Q7: How long does the vegan cheese sauce last in the refrigerator?
A: The vegan cheese sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving, adding a splash of vegetable broth or water if it becomes too thick upon reheating.

Q8: My pretzel bites are not browning properly. What could be the reason?
A: Several factors can affect browning. Ensure your oven is preheated to the correct temperature (450°F/232°C). The baking soda bath is essential for browning, so make sure you don’t skip that step. Boiling them for the recommended 20-30 seconds is also important. Oven variations can also play a role; some ovens may require slightly longer baking times for proper browning. If your pretzels are still not browning, you can try brushing them lightly with a mixture of plant-based milk and a touch of maple syrup before baking, which can promote browning.

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