It started with a jug of apple cider and ended with a batch of irresistible vegan apple cider pretzels. This recipe uses warm apple cider instead of water to bloom the yeast, infusing the dough with subtle apple flavor. Cinnamon is added directly to the dough, and after the pretzels are shaped, briefly boiled and baked, they’re brushed with melted vegan butter and rolled in cinnamon sugar. Serve them warm with an apple-cider maple icing for a cozy fall snack.
What You Need For These Soft Pretzels
- Apple Cider: Warm to about 100°F so it activates the yeast and adds flavor.
- Active Dry Yeast: One packet (2 1/4 teaspoons) or the equivalent from a jar.
- Salt, Brown Sugar and Coconut Oil: Added to the dough for balance and tenderness.
- Baking Soda and Water: A baking soda bath gives the pretzels their signature brown crust when boiled briefly before baking.
- Cinnamon and Cane Sugar: For coating the baked pretzels to create a crunchy, sweet exterior.
- Vegan Butter: Brushed on so the cinnamon-sugar sticks and the pretzels shine.
- Powdered Sugar and Maple Syrup: Combine with a bit of apple cider to make a smooth icing dip.
These vegan apple cider pretzels are wonderfully soft and flavorful. They keep well, but nothing beats tearing into a warm pretzel straight from the oven and dipping it into sweet icing. A major perk of this recipe is the quick rise: the dough only needs about 10 minutes to puff up, so you’ll be enjoying fresh pretzels faster than with many yeast recipes.
Why Make These Fall Treats?
- Simple to prepare and forgiving to make.
- Warm, soft interior with a tender crumb.
- Crunchy cinnamon-sugar coating for contrast.
- Delicious dipped in apple-cider maple icing.
- Uses easy-to-find pantry ingredients.
Vegan Apple Cider Pretzels
Ingredients
For The Dough
- 1 1/2 Cups Warm apple cider (about 100°F), not vinegar*
- 2 1/4 teaspoons Active dry yeast
- 1 Tablespoon Brown sugar
- 1 teaspoon Salt
- 1 Tablespoon Coconut oil, melted
- 3 3/4-4 Cups All purpose flour
- 1 teaspoon Cinnamon
- 9 Cups Water
- 1/2 Cup Baking soda
For The Coating
- 1/4 Cup Vegan butter, melted
- 1 Cup Organic cane sugar
- 2 teaspoons Cinnamon
For The Icing
- 1 Cup Powdered sugar
- 1 Tablespoon Maple syrup
- 1-2 Tablespoons Apple cider
- Pinch of Salt
Instructions
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Make the dough. In a large bowl or the bowl of a stand mixer, add the warm apple cider (about 100°F).
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Sprinkle in the yeast and let it bloom for about 5 minutes until bubbly.
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Add the brown sugar, salt and melted coconut oil.
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Using a stand mixer with a dough hook, add the flour about 1 cup at a time. Use 3 3/4 cups to start, adding up to 1/4 cup more if the dough is sticky, until it comes together. Mix and knead with the hook.
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Add the cinnamon and continue kneading with the dough hook for about 3 minutes.
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Let the dough rest and rise for about 10 minutes; it should puff up slightly.
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Turn the dough onto a floured surface and divide into 8 equal pieces.
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Roll each piece into a rope about 20 inches long using the palms of your hands.
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Shape each rope into a U, cross the ends over and under, and press the ends onto the bottom to finish the pretzel shape.
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In a large pot, combine the 9 cups of water and the baking soda and bring to a simmer, then heat to a gentle boil and reduce slightly so it’s not a rolling boil.
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Carefully boil 1–2 pretzels at a time for 30–60 seconds, then transfer to a baking sheet lined with parchment or a silicone mat. Repeat with remaining pretzels.
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Preheat the oven to 400°F.
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Bake the pretzels for 12–15 minutes or until golden brown.
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While they bake, prepare the cinnamon-sugar coating and the icing.
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Mix the cane sugar and cinnamon for the coating in a large bowl and set aside.
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For the icing, whisk powdered sugar, maple syrup, 1 tablespoon apple cider and a pinch of salt in a bowl. If needed, thin with a second tablespoon of cider until you reach the desired consistency.
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When the pretzels are done, brush each with melted vegan butter and roll them in the cinnamon-sugar until coated.
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Serve warm with the icing. These pretzels reheat well and are best enjoyed fresh.
Notes
If you don’t have a stand mixer, add the flour about 1 cup at a time and stir with a wooden spoon. Turn the dough out onto a floured surface and knead by hand for about 3 minutes until it’s no longer sticky, then proceed with the recipe.
Nutrition
