Vegan Pretzel Buns


These Vegan Pretzel Buns have a crisp salty outside with a soft and fluffy inside. Chancy and I always choose pretzel buns over regular buns ANY day, they're so good!

Making your own bread may seem challenging and tedious but I promise it is easier then it may seem. I actually find it quite therapeutic playing with dough. It only takes a few minutes of labor and it is totally worth it! I can’t wait for you guys to try these. Chancy and I made bbq jackfruit sliders with the buns (photo at then end of the recipe!) TO DIE FOR!


1hr 25min




1hr 40min


  • 1 package active dry yeast
  • 2 tbsp vegan butter
  • 1 cup warm unsweetened almond milk
  • 3/4 cups warm water
  • 1 teaspoon salt
  • 4 1/2 cups unbleached all-purpose flour
  • 2 tbsp coarse sea salt for sprinkling

For the water bath

  • 3 quarts water
  • 1/4 cup baking soda


  • 2 large bowls
  • Large pot
  • Baking sheet




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  1. In a large bowl, stir together the yeast, melted vegan butter, warm almond milk and warm water and set aside for 5 minutes.
  2. In a large bowl, combine salt and flour. Mix to combine. Gradually add one cup of flour to the liquid until a soft dough is formed and knead for 3-4 minutes. A soft dough should be formed but be slightly stiff. Transfer the dough to a lightly floured bowl, cover it with plastic wrap and let it rise until doubled in size for 1 hour.
  3. Preheat the oven to 425F.
  4. Portion the dough into 8 pieces and roll each piece of dough into a round ball. Lay out the rolls on a lightly floured counter. Make sure the dough balls won’t stick! Let them rest for 15-20 minutes. While the dough rests, bring a large pot of water and baking soda to a boil.
  5. Place 2 pretzel buns in the boiling water and boil for 30 seconds to 1 minute on each side. With a spatula, remove the pretzel buns from the boiling water and let the excess water drip off into the pan. Place the boiled pretzel buns onto a baking sheet lined with parchment paper. Using a bread knife or the tip of a sharp knife score a cross on the top of each roll.
  6. Lightly sprinkle each pretzel bun with coarse sea salt. Lightly brush each pretzel bun with melted vegan butter. Bake for 15 minutes or until the pretzels are deep golden brown. Enjoy as is with a little mustard or dipping sauce of choice! You can also use for burgers, stuff them with jackfruit or use them in any sand which of your choice!


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