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Wholemeal Vegan Pretzels (Sweet or Savoury)

An easy base recipe for vegan pretzels that can be made sweet or savoury!
Course Breakfast, Snack
Cuisine American, Vegan
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 12 minutes
Rising Time 1 hour
Total Time 1 hour 37 minutes
Servings 8
Calories 174kcal


  • Measuring cups or scales



  • 230 ml warm water
  • tbsp caster sugar
  • 1 sachet instant yeast equals 7 grams
  • 1 tbsp dairy-free butter melted
  • 235 g white bread flour
  • 100 g wholemeal bread flour
  • ¾ tsp salt


  • 1,1 - 1,3 l water
  • ¼ cup baking soda


  • 6 tbsp sesame seeds
  • 1 tbsp white sugar
  • ½ tsp cinnamon
  • salt flakes or regular salt



  • In a large bowl mix warm water and sugar.
  • Scatter the yeast over your water and sugar mixture. Let stand to foam for 5 minutes.
  • Melt the butter and make sure it's warm but not hot. Add it to the yeast mixture.
  • In a second bowl mix together white and wholemeal flour. Then add onto the yeast mixture.
  • Make a small well in the flour and pour in the salt, keeping it separate from the yeast
  • Mix all the ingredients together with a fork until a rough dough is formed.
  • Turn the dough out onto a floured surface and knead for 7-9 minutes until the dough holds its shape. To test that, press it gently with your finger. If the dough springs back, it's ready.
  • Shape the dough into a ball and place into an oiled bowl to rise. Leave to rise for an hour or until doubled in size.
  • In the meantime, line a baking tray with baking paper.
  • When the rise is finished, turn the dough onto a floured surface and knock it back with your fists to flatten it.
  • Divide the dough into 8 equal parts.
  • Use a rolling pin (or hands) to roll each part into a long strip (about 1.5 cm wide and 25cm long). Take the ends end cross one over the other and do the same again, and fold the whole twist over the curve of the strip to create the pretzel shape (watch the video to see this - coming soon).


  • Preheat the oven to 180°C / 356°F fan oven. Preheat to 200°C / 392°F for regular ovens.
  • In a large pan, heat up water until it's simmering and add in the baking soda.
  • Drop each pretzel in the simmering water for 5-6 seconds (one at a time).
  • Then place on the lined baking tray, and sprinkle with sesame seeds and salt flakes (skip this if you are making a sweet version).
  • Make sure you sprinkle each pretzel straight after removing it from the bath as the bath will leave them slightly wet and sticky. 
  • Once all the pretzels have been dipped and sprinkled, bake them for 12-15 minutes until crispy and golden brown around the edges.
  • Ta-da! You've made it! Make sure to enjoy the pretzels while they're still warm.


  • Sweet version: brush each pretzel with melted butter, then sprinkle with sugar.
  • Savoury version: once baked, sprinkle with more salt flakes if desired.


  • This recipe was inspired by It Doesn't Take Like Chicken's vegan buttery soft pretzels.
  • Make sure you are using bread flour.
  • When making the dough keep your salt and yeast separated at the start.
  • Use warm but not hot water - warm water will help your yeast grow and help your rise.
  • Make sure to test with your finger to make sure the dough has been kneaded for long enough.
  • Let rise in a warm place. 
  • If your dough is too wet, add a tsp of flour at a time.
  • If your dough is too dry, add a tbsp of water at a time. 
  • Eat within 2-3 days.
  • Freeze for up to 1 month. 


Calories: 174kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 84mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg