These easy homemade vegan pretzel buns are soft and buttery and just 6 ingredients! You’ll be shocked how simple to make yet loaded with flavor they are.
We love soft pretzels and when pretzel buns came out we fell in love even more with soft pretzel. It’s like a hug for your burgers.
Now the one major brand we know making pretzel buns are actually actually vegan; however, let me tell you, this vegan version is even more! Plus you never even have to leave your own home.
We have been dying to share this recipe with you from the moment that we created it.
The best thing, well one of the best things, is that it’s 8 ingredients! Who doesn’t love easy recipes!
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VEGAN PRETZEL BUNS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these vegan hamburger pretzel buns:
You only need either ingredients for this super easy vegan dough recipe.
- Flour – the star of the show! we really recommend using bread flour
- Instant yeast – Instant or Fast rising yeast helps get through this just a little bit faster
- Salt – do not omit here, the salt helps to tighten the gluten strains, but also really brings the pretzel flavor out
- Dairy Free Milk – We love the flavor that you get when you use dairy free milk; however, just water will also work
- Vegan Cane Sugar – just a touch a sweetness goes a long way but prefects this recipe
- Baking Soda – When added with water, baking soda helps give the brown color that pretzels are infamous for
SUBSTITUTIONS AND VARIATIONS:
- Flour – you can use all-purpose flour if needed
- Instant yeast – You can use active dry yeast, but it will take a little longer to proof
- Liquid – While any dairy free milk can be used, so can water. Same amounts
- Vegan Cane Sugar – You could replace this with maple syrup or agave
Frequently Asked Questions:
Why do you score bread?
If you see lines at the top of bread that’s called scoring. You can use the tip of a pairing knife, but if you want to feel legit; order yourself a bread lame. Yes “lame” is the name. Since the bread is thicker, scoring the rolls, expands the bread and makes sure that the inside gets cooked.
I’m oil free, Do I have to use vegan butter?
If you are oil free, you do not have to use vegan butter. However, the buns will be lighter in color and not as flakey on the top.
We would recommend that you brush lightly with plant based milk.
Can I make vegan hamburger buns Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
For the vegan butter, we recommend Earth Balance Soy Free, it comes in a red tub, or Flora.
How long are vegan hamburger buns good for?
These will last for 4-5 days if stored properly in an air tight container. After that you run the risk of mold and they will not be as soft. Warm before using.
Can vegan hamburger buns be frozen?
Yes. You could place these in an air tight container or freezer bag for up to 2 months. Remove from the freezer and let thaw out overnight.
What other things can I make with vegan everything dough?
This recipe is a slight variation using our vegan everything dough that can be used for cinnamon rolls, pull apart bread, tortillas, and more!
Grab our vegan everything dough recipes by clicking that link and you’ll get a ton more ideas!
Pin these vegan pretzel buns for later!
Vegan Pretzel Buns
Ingredients
For the Dough
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat)
- 1 package instant yeast (2 1/4 tsp = 1 package)
- 1 tsp salt
- 2-3 tbsp vegan cane sugar
- 1 1/2 cups dairy free milk (or water)
- 1/4 cup vegan butter, melted (not hot) (Optional), more for brushing
For the bath
- 1/4 cup baking soda
- 2 tbsp vegan sugar
Topping
- 1/3 cup dairy free butter
- 2 tbsp maple syrup
- coarse salt
Instructions
- In a large bowl, whisk together the flour, yeast, sugar and salt. Then, add in the dairy free milk and butter.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- After the rise, punch the dough down. Remove the dough into a lightly floured surface. Use a scale to cut and measure 8 equal pieces. Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a ball.Place on a baking sheet and repeat with remaining pieces. Cover and let rise again until about doubled in size. About 45-60 mins.
- After second rise preheat to 400 F over and prep baking tray with parchment paper.
- Bring about 2 quarts (8 cups) of water to a boil in a large pot. Add baking soda (be careful as water will rush to the top of the pot) and sugar to the pot and stir until dissolved.
- Add dough in batches (2-3 at a time) and let boil for 20-30 secs. Remove and let excess water drip off then place onto your baking sheet. Brush with butter/sugar mixture and cut crosses into the top. Now sprinkle course salt on top.
- Place in the oven to bake for 20-25 mins.
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