vegan pretzel bites with spicy maple mustard dip

Stop everything! Vegan pretzel bites are here, so you better be excited.

vegan pretzel bites with spicy maple mustard dip_hot for food

Do you have that weird feeling? It’s back to school season, that’s why! It never leaves you even as an adult. That’s what inspired the after school snack challenge, and from it came the creation of some delicious vegan eats!

Both recipes are easy to whip up after school, or basically any time you got the munchies! But let’s get to these soft and chewy vegan pretzel bites with a spicy maple mustard dip.

They’re bite size bready morsels that might SEEM intimidating to make, but really it couldn’t be easier!

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vegan pretzel bites recipe for the holidays

Click here for the recipe for vegan pizza potato skins that was also part of the after school snack challenge!

vegan pretzel bites with spicy maple mustard dip_hot for food
3.62 from 39 votes
Print Recipe

vegan pretzel bites with spicy maple mustard dip

Here’s a classic, salty and savory pretzel bite with a tangy dip! I guarantee this will be a hit at your next cocktail party.

Course Appetizer
Cuisine American
Keyword appetizer, cheese dip, pretzel, pretzel bites, spicy mustard
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 48 pieces
Author Lauren Toyota



  • 1 pre-made ball of pizza dough
  • 5 C water
  • 2 tbsp baking soda
  • 1 to 2 tbsp coarse sea salt

spicy maple mustard dip

  • 2 tbsp grainy mustard
  • 1 tbsp prepared yellow mustard
  • 1 tbsp maple syrup
  • 2 tsp hot sauce


  1. Boil the water with baking soda.
  2. Preheat oven to 450°F.

  3. Cut the dough in half and in half again to work with 4 smaller balls of dough.
  4. Roll them out with your hands on a lightly floured surface and form a 1″ wide log shape.
  5. Cut this into 1″ pieces. Roll them slightly between your hands to form balls.

  6. Once the water is at a rolling boil, place 10 to 12 balls in the water at a time. After 20 to 30 seconds, they will float to the surface. Remove them with a slotted spoon and place onto a parchment lined baking sheet.

  7. Add sea salt to the top immediately and create a cross slit on the top of the pretzel with a sharp pairing knife.
  8. Do this with all of the pretzel bites, then bake for 15 minutes until golden brown.

  9. Prepare the mustard dip by combining all the ingredients together in a small dish. This can be pre-made and refrigerated until you want to eat pretzels! 

  10. These are best eaten warm immediately out of the oven with the dip on the first day of baking.

Recipe Notes

You can find the recipe for homemade dough here that you can use instead of a store-bought pizza dough!

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16 thoughts on “vegan pretzel bites with spicy maple mustard dip”

  1. I just made theses and they were amazing! Sadly all the pretzel bites stuck to the parchment paper and we had to cut all the bottoms off. :(. Did you oil your parchment paper first?

    1. that’s weird. No we didn’t oil the paper – you shouldn’t have too? Maybe you slightly over baked or under baked them? how dark were the bottoms?

  2. Is there a way to prep this ahead of time and bake later? Could I just boil and salt them and then bake them a day or two later? I’m hosting a party Friday night and was planning to make these tonight (Wednesday) or tomorrow, but I would rather serve them warm. I just don’t think I’d have the time to do the whole process before the party Friday evening.

    1. you could get them to the balls, but don’t boil. I mean I haven’t tried this. Or just fully make them and then re-heat only just before serving.

  3. I made these using your dough recipe (I halved it). Instead I put half the flour in the with the yeast mixture then added the rest later, prove etc. Cooked them up and OMG delicious. Pretzels aren’t common in NZ but WHY?! They are so good!

  4. How much time in advance can these be made? Are they the kind of thing that should be served straight out the oven? Looking forward to making these for the snacks table of a party I’m having! 🙂

  5. Great recipe! Two processual discrepancies: my dough made only about 36 balls (no biggie), but when I boiled, they never sank to the bottom… I just waited 20-30 seconds before taking out, but for some reason they didn’t sink and rise. I also needed WAY more than 1-2tbsp of salt — more like 5. Cooked up fine, though!

  6. Nancy Rodriguez

    Could I make these boiled and salted then freeze them and bake them at a later time? Has anyone tried that?

  7. The link to the vegan pizza dough recipe is now broken (I realize the post is a few years old), so is there a replacement link?

  8. I made today but unfortunately they all stuck to the parchment paper. There was no way around it other than to cut off. I will try Pam or light oil next time. Very tasty though and I’ll try again another time.

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