Vegan Pumpkin Beer Pretzels

Vegan Pumpkin Beer Pretzels

Vegan Pumpkin Beer Pretzels
Course Appetizer
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author aimee


  • 1/4 c Warm Water
  • 1 tbsp Brown Sugar
  • 1-1/8 tsp Dry Yeast
  • 1/2 c Pumpkin Beer check to be sure yours is vegan
  • 1/4 c Melted Vegan Margarine
  • 1/2 tsp Salt
  • 2-1/4 c Flour


  • Large pot of boiling water
  • 1/4 c Baking Soda


  • 1 tbsp Melted Vegan Margarine for brushing prior to baking the pretzels
  • Coarse Salt pretzel salt if you can find it


  • 1/4 c Vegan Apple Honey (link in post) plus more to taste
  • 3 tbsp Vinegar
  • 1/4 c Vegan Mayonnaise
  • 1/4 c Vegan Sour Cream
  • 1 tbsp Yellow Mustard


  • In the bowl of an electric mixer, add the water, brown sugar and yeast mixing until combined.  Let sit for 5 minutes.
  • Add the pumpkin beer, melted vegan margarine, salt and flour and mix on low speed until incorporated.
  • Continue kneading on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes.  NOTE: If the dough appears too wet, add additional flour, 1 tablespoon at a time. I ended up needing about 3 more tablespoons.
  • Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands a few times.
  • Spray a large bowl with cooking spray, add the dough and turn to coat. Cover with a clean towel and place in a warm spot until the dough doubles in size. About an hour.
  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  • Divide the dough into 8 equal pieces. Roll each piece into a long rope and cut into about 1" pieces.  You can make them larger if you like, or even form them into traditional pretzel shapes.
  • Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, a few at a time for 30 seconds, tossing so that all sides are boiled. 
  • Remove with a slotted spoon or spider. Place on a lined baking sheet and after they dry for a minute or so, brush the tops with the melted vegan margarine and season with salt.
  • Bake for 10 to 15 minutes or until pretzels are golden brown.
  • Combine all of the ingredients for the Vegan Apple Honey Mustard Dipping Sauce.