Comments on: Vegan Soft Baked Pretzels

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 13 Feb 2026 16:54:47 +0000

In reply to Rachel C. So glad they were a hit, Rachel!

By: Rachel C

Rachel C — Mon, 09 Feb 2026 16:42:44 +0000

I made these for the Super Bowl. Everyone loved them!!

By: Karen

Karen — Sun, 03 Aug 2025 20:26:24 +0000

Scrumptious!
I made a triple batch. I’m going to try freezing some for future snacking enjoyment. Perfect texture and absolutely heavenly with mustard. Pro tip: Try maple mustard.
Can’t wait to share these!

By: Alfie Herman

Alfie Herman — Sat, 17 May 2025 19:23:00 +0000

Goooooood

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 23 Jun 2023 13:08:02 +0000

In reply to Sherri. Hi Sherri, yes, instant yeast should be fine here. Still use the 1/4 cup water. Without it, the dough will be dry. Hope you enjoy!

By: Sherri

Sherri — Thu, 22 Jun 2023 23:32:10 +0000

Can I use instant yeast for this recipe, and if so, would I leave out the 1/4 cup of water?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 05 May 2023 15:01:16 +0000

In reply to Nici. Hi Nici, I'm glad you enjoyed the pretzels! They are soft pretzels, so they're supposed to be chewy, not crunchy. If you want crunchy pretzels, I recommend looking for a recipe that's designed to come out that way. Hope this helps!

By: Nici

Nici — Mon, 01 May 2023 20:26:16 +0000

Mine turned out squishy. I would love them crunchy on the outside. How can i change that? Did i leave them in the water too long? I love them anyway.

By: Phoebe Moore

Phoebe Moore — Fri, 28 Oct 2022 15:22:59 +0000

In reply to Erin. Hi Erin, we haven't tried this recipe with sourdough starter, so we can't say for sure. I'd recommend looking for a recipe that specifically calls for starter.

By: Erin

Erin — Tue, 25 Oct 2022 20:59:31 +0000

Can you make this recipe with sourdough starter rather than active dry yeast? If so, how would you adjust the recipe?