Homemade vegan pretzel buns have a beautiful golden crust, are soft and chewy, salty and buttery, and unbelievably delicious! Enjoy them as a snack with some mustard, serve them with some soup, dip them in melted vegan cheese, or use them as a burger bun! Fun to make and so delicious!!!!
Making vegan pretzel buns takes a bit of time, but each step is super easy and the end result is totally worth it. It’s the perfect weekend project, and the pretzel buns freeze great so you can enjoy them throughout the week. The technique for making pretzels is a bit unique in that they must be boiled in a baking soda bath before baking. This is why the outside of the buns can get that nice chewy golden crust.
If you want to use these buns for your burgers, keep in mind that the recipe makes 12 small buns that are perfect for slider buns. Or if you want full size burger buns, divide the dough into 8 portions (instead of 12) to make 8 full size burger buns.
How to Make Vegan Pretzel Buns:
To make the dough:
Whisk together the sugar and yeast in a large bowl. Then add to the hot water and mix. Cover the bowl with a clean kitchen towel and let rest for 10 minutes. The mixture should be very foamy. If it’s not foamy, your yeast is probably too old so you should buy new yeast and try again.
Add the melted vegan butter, salt and flour to the yeast mixture and stir until a haphazard dough forms.
Lightly flour a clean work surface and turn the dough out onto the surface. Knead the dough for 3 – 5 minutes until it comes into a nice firm ball. If the dough becomes sticky while kneading, dust with flour as often as needed.
Lightly grease a large clean bowl with more melted vegan butter. Place the dough in the greased bowl and roll the dough in the bowl so that the dough balls are lightly coated in the vegan butter. Cover the bowl with a clean dish towel. Let rise in a warm place for 1 hour until doubled in size. With just the light on, the oven is a great place for dough to rise.
To shape the vegan pretzel buns:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Once the dough has doubled in size, you can punch it out of the bowl.
Cut into 12 even slices to make small vegan pretzel buns, or 8 even slices if to make large burger buns, and shape each piece into a ball. Place the balls on the prepared baking sheet.
To cook the buns:
For Baking Soda Bath: Pour 10 cups of water into a large pot and bring to a boil. Stir in the baking soda, it will foam a lot and then settle. Drop two buns at a time into the bath and boil for just 20 seconds. Use a slotted spoon or spatula to remove the buns and place them on the baking sheet. Repeat with remaining buns. baking soda bath which gives the buns a dark brown color, without it they would be white and doughy).
To decorate the buns: Once all the buns are in the bath, use a sharp knife to score an “x” on top of each bun. Brush each bun lightly with melted vegan butter and sprinkle with flake salt.
To bake the buns: Bake at 400°F (200°C) for 20-25 minutes or until deep golden. Let cool for 10 minutes and enjoy warm or let cool completely and store in a sealable bag at room temperature for 2 – 3 days or you can freeze them. Enjoy as a snack with mustard, serve with soup or salad, or use as a burger bun.
These vegan pretzel buns are:
- Salty, chewy, buttery, delicious
- Great for snacking or making burgers
- A fun baking project
- Freezer friendly
What to serve with pretzel buns:
Dip them in my easy vegan cheese sauce
Or Vegan Spinach Artichoke Dip
Serve them alongside Vegan Zuppa Toscana
Or my go-to vegan soup
Use as a bun for Seitan Burgers or Vegan Beet Burgers
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
Vegan Pretzel Buns
Homemade vegan pretzel buns have a beautiful golden crust, are soft and chewy, salty and buttery, and unbelievably delicious! Enjoy them as a snack with some mustard, serve them with some soup, dip them in a vegan cheese dip, or use them as a burger bun!
Serving: Small buns or 8 burger buns
Materials
For the vegan pretzel dough:
- 3 table spoon white sugar
- 2 ¼ teaspoon instant shout
- 1 ½ the cup hot water Think bath water temperature
- 1 table spoon Melted vegan butter Plus more for greasing the bowl
- 1 teaspoon salt
- 3 ¾ the cup All-purpose flour Plus more as needed
For Baking Soda Bath:
- ½ the cup Baking soda
- 10 the cup the water
For the topping:
- 2 table spoon Melted vegan butter
- flake salt to sprinkle
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instructions
To shape the buns:
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Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
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Once the dough has doubled in size, you can punch it out of the bowl. Cut into 12 even slices to make small buns, or 8 even slices to make large burger buns, and shape each piece into a ball. Place the balls on the prepared baking sheet.
nutrition
Worship: 1 Buns (recipe makes 12 buns) | Calories: 181kcal | Sugars: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 0.01g | Sodium: 1985mg | Potassium: 64mg | Fiber: 2g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 2mg