Vegan Pretzel Bites with Spicy Mustard Dip
User Reviews
4.9
39 reviews
Excellent
Vegan Pretzel Bites with Spicy Mustard Dip
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These Vegan Pretzel Bites are super simple without the hassle of boiling in baking soda. These little guys are the perfect vegan appetizer to serve on Game Day with a dairy free Spicy Mustard Dip that all your friends and family will love! This vegan pretzel recipe is easy, super addictive, and will disappear too soon!
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Ingredients
For The Pretzels
- 1 cup water warm
- 1 Tbsp active dry yeast
- 1 Tbsp coconut sugar or other sugar
- 3 cups unbleached white flour or all purpose flour + more for dusting
- 1/2-3/4 tsp salt
- 3 Tbsp neutral cooking oil or melted vegan butter, generic cooking oil
- 2 tsp sea salt or kosher salt, for sprinkling, coarse
For The Baking Soda Wash
- 1 tbsp baking soda
- 1/2 cup water boiling
For The Cornstarch Vegan Egg Wash
- 1 tbsp cornstarch
- 1/2 cup water
For The Spicy Mustard Dip
- 1/2 cup cashew nuts soaked overnight, raw
- 1/4 cup almond milk plus more, if needed
- 1-2 Tbsp Dijon mustard
- 2-4 tsp hot sauce
- 1 Tbsp nutritional yeast
- salt if needed
- black pepper if needed
Instructions
- In a bowl, combine the warm water, yeast, and sugar. Mix and let sit until frothy, 5 minutes.
- In another bowl, combine flour and 3/4 tsp salt. Mix well. Add the flour mixture, oil, and yeast mixture to a stand mixture fitted with the hook attachment and knead into a soft, smooth dough. Or, add the yeast mixture to the flour, add the oil, and knead by hand for 4-6 minutes to make a smooth dough.
- Spray water on the dough, cover with a towel, and let it rise for 1 hour, or until doubled.
- Flatten the dough into a 1/2 inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about 1/2 inch thick, for smaller pretzels). Roll the strips between your hands if they are uneven. Cut the strips into 1 inch bites. Place the bites on parchment lined baking sheet, at least 1/2 inch away from each other.
- Preheat the oven to 450 degrees F / 220ºC. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water, mix, and set aside.
- Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors (optional). Meanwhile, make the cornstarch wash: Mix the cornstarch in 1/2 cup of water and heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
- Bake for 13 to 14 minutes, or until a nice golden brown color. Serve with the Spicy Mustard Dip
Spicy Mustard Dip
- Blend the cashews with almond milk until smooth. Add more almond milk, if needed. Add the Dijon mustard, hot sauce, and nutritional yeast. Blend, taste, and adjust seasonings. Serve!
Variations
- Add 1-2 Tbsp fresh dill to the Spicy Mustard Dip.
- Add 1 Tbsp Ranch seasoning mix to the Spicy Mustard Dip.
Notes
- For Glutenfree see here
- Nutritional values based on one serving.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
829mg
(35%)
Potassium
175mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
4IU
(0%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 829mg | 35% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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