Description
Enjoy these Soft Pretzel Bites with a flavorful Vegan Cheese Sauce for a delicious snack or appetizer. The pretzel bites are perfectly golden on the outside and soft on the inside, while the vegan cheese sauce adds a creamy and tangy element that complements them beautifully.
Ingredients
Scale
For the Pretzel Bites:
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup baking soda (for boiling)
- coarse salt for topping
For the Vegan Cheese Sauce:
- 1 cup peeled and diced Yukon gold potatoes
- 1/2 cup peeled and chopped carrots
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plant milk
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color, optional)
Instructions
- Prepare the Pretzel Bites: In a large bowl, mix warm water, yeast, and brown sugar. Let sit until foamy. Add salt, olive oil, and flour. Knead into a smooth dough. Let rise for 1 hour.
- Bake the Pretzel Bites: Preheat oven. Boil water, add baking soda. Divide dough, shape into bites, boil briefly, then bake until golden.
- Make the Vegan Cheese Sauce: Boil potatoes and carrots until tender. Blend with remaining sauce ingredients until smooth.
- Serve: Enjoy warm pretzel bites with vegan cheese sauce for dipping.
Notes
- You can make the cheese sauce ahead and reheat gently.
- For a gluten-free version, use gluten-free flour.
- Feel free to experiment with seasoning the pretzels after baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: About 6–8 pretzel bites with 2 tbsp cheese sauce
- Calories: 230
- Sugar: 2g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
