Pretzels may or may not make you thirsty, but the idea of a twisted, chubby, salty cloud of dough baked to golden perfection is enough to make just about anyone hungry. My sourdough starter, George, has been begging to go into something delicious for a while now, and I thought I’d make my vegan Sourdough Pretzels for Jay, who loves them, and also update this recipe, which I first shared on this blog almost exactly six years ago. I adapted this recipe all those years ago from the King Arthur Flour website, and it is a simple and very effective one, which is why I’ve stuck with it. I did need to veganize it because the original contained milk powder, but these vegan pretzels turn out so gorgeous, you can be sure that nothing is lost in translation. They are soft and fluffy and super-delicious, and if you have a kid – or are a kid at heart – you will find that they disappear in minutes. If you don’t already have a sourdough starter, what’s stopping you? This is a perfect time to make one, when the warm weather is still sticking around. Make one, and you will be turning out and eating such delicious treats as sourdough waffles, sourdough focaccia, sourdough sandwich bread, and much more. Check to get new recipe updates by email.
If you have an aversion to fermented foods, this sourdough pretzel (and most sourdough breads) does not have a strong, sour flavor. Instead, the sourdough adds dimension and flavor and a wonderful texture to breads, not to mention good health.
More vegan sourdough recipes
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