Vegan Pretzel Bites with Nacho Cheese
Hello & Happy Friday!!
Since social distancing started I’ve been dreaming of all things bread lol. I rarely do breads, but there is something so special about making your own and like everything else homemade, it tastes so much better! I’m not sure if it’s the aesthetic appeal or the slight metallic taste from the baking soda, but I’m all about the pretzel bread.
If you love pretzel bread, you’re in luck! We’ve created countless varieties on EDS and have even two more coming!
So what’s fab about this pretzel recipe I’ve used countless times? Well, it’s fairly quick, easy, creates the perfect amount, it’s made without dairy or eggs, packs a buttery soft texture and most importantly, it works! Tested 5 or more times already with constant results!
I love the pretzel bite concept as it makes it great for entertaining, you can portion them out, I feel like they stay fresher longer, create the perfect bite, are great for dipping, just like the full size you can also freeze them, they are perfect for any season or occasion, and of course, they work fab with my staple nacho cheese and will keep you fuller as the sauce is packed with protein from the cashews!!
If you love all things pretzels, you have to try this new recipe for vegan Pretzel Bites with Nacho Cheese!!
Why this recipe is great:
No dairy or eggs
Pairs perfectly with nacho cheese
Great for entertaining
1 hr, 10 Prep Time
15 minCook Time
1 hr, 25 Total Time
- 1 cup of all-purpose flour
- 1 1/4 c bread flour
- 1 1/2 tbsp of sugar
- 1 1/4 teaspoon of active dry yeast
- 2/3 cup of warm water
- 1 teaspoon of salt
- 2 tbsp of olive oil
- 9 cups water
- 1/2 cup baking soda
- Kosher Salt
- 1 large carrot (fork tender)
- 1 small potato (fork tender)
- 1/2 cup cashews (soaked for at least 4hrs in hot water)
- 2 tbsps nutritional yeast
- 1 tbs vegan Worcestershire
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 chili in adobo sauce
- 1/2 tbsp hot sauce (optional)
- 1/2 squeeze lime
- 3/4 cup almond milk
- salt/pepper as desired
- Nacho Cheese: If you haven't soaked the cashews for a long time, add them to the blender first with a little almond milk. Blend until smooth. If not simply add everything in and blend until smooth. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend.
- Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Top with the garnishes. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
- In a large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
- Combine with hands until it forms a dough. If the dough seems too dry, add more water 1 tbsp at a time.
- Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, Cover with plastic wrap or a towel.
- Let proof for 1 hour.
- Remove the dough from the bowl. Break the dough into 4 sections and start shaping the dough. With each piece I work the middle with both hands and press outward to stretch the dough into ropes. With a sharp knife cut 1 inch pieces from the rope until you go thru all the dough.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil.
- After cutting the pretzels, soak them a few at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
- Place pretzel on a baking sheet covered in parchment paper.
- While still damp from the baking soda bath, sprinkle with Kosher salt. Bake for 5-10 minutes. Rotate mid bake.
- Turn oven on broil and bake for an additional 3 minutes. Be sure to watch them to prevent burning.
- Remove from oven, allow to slightly cool. Serve warm!