If you’ve ever wished classic soft pretzels had just a touch more personality, this recipe is for you. These vegan pretzels with a little cardamom bake up golden, chewy, and beautifully fragrant — the kind of snack that instantly fills your kitchen with cozy bakery vibes. And don’t worry, the cardamom doesn’t smack you in the face; it’s subtle, warm, and totally irresistible. My sister (the official snack monster of the family) swears these taste “like a pretzel walked through a chai cloud.”
Let’s get into it — you’re going to love how easy and fun these are.
Why You’ll Love These Vegan Pretzels
- Delightfully different: The light cardamom twist makes them taste unique, but still familiar and comforting.
- Completely plant-based: No dairy, no eggs, just pure golden goodness.
- Surprisingly easy: The dough is simple, forgiving, and great for beginners.
- Perfect for dipping or snacking: Enjoy them with mustard, vegan cheese sauce, or even cinnamon sugar.
- Soft, chewy bakery texture at home: Thanks to a quick baking soda bath.
Ingredients You’ll Need
Dough
- Warm water (1 ¼ cups): Helps activate the yeast.
- Sugar (2 tbsp): Feeds the yeast and balances the flavor.
- Active dry yeast (1 packet): The muscle behind the rise.
- Vegan butter or neutral oil (2 tbsp): Gives softness.
- All-purpose flour (4 cups): The base for that classic pretzel chew.
- Ground cardamom (½ tsp): Adjust to taste — a little goes a long way.
- Fine salt (1 tsp): Enhances flavor.
Baking Soda Bath
- Water (5 cups)
- Baking soda (¼ cup): Helps create that glossy, chewy, deep-golden crust.
Finishing
- Coarse sea salt
- Optional: melted vegan butter for brushing
- Optional sweet finish: cinnamon + sugar
If you don’t have cardamom, try a pinch of cinnamon or nutmeg — but cardamom really shines here.
How to Make Vegan Cardamom Pretzels
(Each step is intentionally short and beginner-friendly.)
1. Activate the yeast
Whisk the warm water and sugar in a bowl, sprinkle the yeast on top, and let it sit until foamy — about 10 minutes. It should look bubbly and alive, like it’s excited to bake.
2. Mix the dough
Stir in the melted vegan butter and salt. Add half the flour and all the cardamom, mix, then add the rest of the flour gradually until a soft dough forms.
3. Knead
Knead on a lightly floured surface for 3–5 minutes until smooth and springy. This is a great moment to pretend you’re in a baking competition.
4. Let it rise
Place the dough in an oiled bowl, cover, and let rise for about an hour or until doubled. My nephew always pokes it at this stage because “it looks like a pillow,” so maybe hide it from curious fingers.
5. Shape your pretzels
Divide into 8 pieces. Roll each into a long rope, form a “U,” twist the ends twice, and fold them down to make the pretzel shape. Don’t stress about perfection — rustic pretzels have charm.
6. Give them a baking soda bath
Boil 5 cups water, stir in baking soda (carefully). Dip each pretzel for 15–20 seconds, flipping once. This step is what gives you that beautiful pretzel chew.
7. Add toppings & bake
Place on a parchment-lined tray, brush lightly with vegan butter if you like, sprinkle with coarse salt, and bake at 450°F (230°C) for 10–15 minutes until deep golden.
8. Serve warm
They’re incredible fresh out of the oven. The cardamom aroma makes it almost impossible to wait.
Tips & Variations
- Make them sweet: Brush with vegan butter and dip in cinnamon-sugar instead of salt.
- Add more cardamom: For a stronger aroma, use up to ¾ teaspoon.
- Try whole wheat: Swap 1 cup flour with whole-wheat flour for a heartier texture.
- Extra soft texture: Brush them once more with vegan butter right after baking.
- Mini pretzels: Make 12–14 smaller pieces for party-style snacking.
Serving & Storage Tips
- Best served warm — they’re at peak perfection within a few hours of baking.
- Pair with: mustard, vegan queso, maple-almond dip, or even hot cocoa if you’ve made the sweet version.
- Storage: Keep in an airtight container for 24 hours. Reheat in the oven for 3–4 minutes to revive the crust.
- Freezing: Freeze baked pretzels and reheat directly from frozen.
Recipe Card
Vegan Pretzels with a Hint of Cardamom
Ingredients
Equipment
Method
- Whisk warm water and sugar; sprinkle yeast; let foam.
- Stir in melted vegan butter and salt.
- Add flour and cardamom; mix until dough forms.
- Knead 3–5 minutes until smooth.
- Cover and rise 1 hour.
- Shape into pretzels.
- Dip each in boiling baking-soda bath for 15–20 seconds.
- Top with salt or sugar and bake at 450°F for 10–15 minutes.
Notes
Tips
- Add extra cardamom for stronger aroma.
- Make sweet or savory versions.
- Brush with vegan butter for shine and softness.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Make the dough, let it rise once, shape the pretzels, then refrigerate overnight. My cousin does this for brunch and swears it makes her mornings “50% calmer.”
Can I skip the baking soda bath?
Technically yes, but they won’t have that iconic chewy pretzel crust. It’s worth the extra 2 minutes.
How strong is the cardamom flavor?
Very light — more like a warm aroma than a punchy spice. Feel free to increase or decrease based on your taste.
Can I use instant yeast?
Absolutely. Mix it right into the flour and keep the recipe exactly the same.
Also Check:
Vegan Chickpea and Mushroom Burger – Hearty, Flavor-Packed & 100% Plant-Based