Vegan pretzels with sesame and savory spinach and “cheese” filling. These fluffy pretzels are made from a light yeast dough and prepared in a lye bath. Each pretzel has a savory vegan spinach-cheese filling and is sprinkled with sesame seeds. They are perfect for snacking in between meals or as tasty finger food! The vegan pretzels are super tasty and very easy to make!
It took courage to make yeast dough for the first time, and now I cannot get enough of it. I love the smell of fresh yeast dough and I love baking sweet treats or simple rolls or bread from it. Yeast dough needs a little time and sensitivity, but with a little practice you can quickly get the hang of it and it is always worth it.
This also includes homemade pretzels, which are made from a basis of yeast dough. I got the idea of making pretzels myself while walking to university. I pass many bakeries and I get the smell of fresh, warm pretzels all the time – I love it! So why should I not try to make it myself? I got the idea – and then I went into action.
How much effort can it really be?
As with so many previous recipes, I also assumed that pretzels would be incredibly time-consuming and complicated to make myself. And like so many times before, to my surprise I discovered that it’s not as complicated as I thought!
Vegan pretzels are easier to make than you might think! The first try may be a little more laborious as you have to familiarize yourself with the individual steps, but once the first pretzel is ready, you quickly realize how easy it is.
So if the thought of the effort is what has kept you from trying it yourself, then that excuse no longer counts! 😉
Vegan pretzels with filling – this is how it works!
The recipe for filled vegan pretzels is simple. And shaping the knot is also easier than it looks. Promise :).
The basis is a simple yeast dough. It has to be kneaded well (ideally 10 minutes) and then needs 45-60 minutes to rest, but you only need a few ingredients and you’re ready to go.
The spinach and cheese filling can be prepared while the dough is resting. This can be varied according to taste. Alternatively, you can omit these completely and prepare the pretzels without a filling. I definitely recommend trying the filled version!
After the resting time, shape the dough into about 8 balls of equal size (about 50-60 g per ball). Let this rest for another 30-45 minutes. And then the fun starts.
The dough balls are first rolled out into strands (making the ends thinner), filled and shaped into pretzels. To form a pretzel from the strand, place the right strand over the left one, repeat again and carefully press the thicker part. The two thin ends are twisted together (important: do not just lay one on top of the other, but twist) and then pressed onto the thicker part of the strand, so that the typical pretzel shape is created.
The shaped pretzels are then briefly boiled in a lye bath. This gives the pretzels their typical “lye crust” and delicious taste after baking. Don’t worry, the shaped pretzels won’t fall apart in the gently simmering water.
Brush with vegetable margarine before baking, sprinkle with sesame seeds and bake in the oven. The results are delicious and fluffy pretzels with a savory filling and a delicious-smelling kitchen!
For all of those with a sweet tooth: Try my Vegan Pretzels with Cinnamon & Sugar – perfect with a cup of tea or hot chocolate!
If you make these vegan pretzels with spinach-cheese filling, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Pretzels with Spinach-Cheese Filling
- 250 g flour
- 1 tsp sugar
- ½ tsp salt
- 125 ml water
- 25 g plant-based margarine
- ½ cube yeast 21 g
Spinach & cheese filling
- 50 g vegan Feta*
- 50 g grated vegan cheese*
- 50 g vegan cream cheese*
- 100 g frozen spinach thawed and squeezed out
- 1 clove garlic finely chopped
- salt and pepper to taste
- 1 liter of water
- 30 g baking soda
- vegetable margarine melted
- sesame seeds for sprinkling
- Put the flour, sugar and salt in a large bowl and mix together. Warm the water with the margarine to lukewarm and dissolve half a cube of yeast in it. Stir the yeast mixture into the flour mixture and knead for about 10 minutes to form an elastic dough.
- Cover the bowl with a damp cloth and place in a warm place for about 45-60 minutes.
- Then shape into about 8 balls of the same size (approx. 50-60 g per ball). Place on the baking sheet, cover and leave in a warm place for another 30 to 45 minutes.
- For the filling, mix all the ingredients together and season to taste.
- After the resting time, roll a ball of dough into a rope (make the ends thinner) and slightly flatten the rope. Spread some of the filling on the rope and roll it up again so that the filling is enclosed in the dough. Shape into pretzels*.
- Preheat the oven to 180 degrees, top and bottom heat.
- Heat 1 liter of water in a saucepan. As soon as the water boils, carefully add the baking soda and set the temperature to medium. Carefully add the pretzels to the lye bath with a ladle, simmer for 30 seconds and remove. Drain and place on the baking sheet. Repeat with all the pretzels.
- Brush the pretzels with some liquid margarine and sprinkle with sesame seeds. Bake in the oven for about 15 to 20 minutes until golden brown and remove. Allow to cool down briefly and serve.
- The filling can be varied according to taste. Instead of 50 g Feta and 50 g grated cheese, you can, for example, only use 100 g grated vegan cheese.
- To form a pretzel from the rope, place the right strand over the left one, repeat again and carefully press the thicker part. The two thin ends are twisted together (important: do not just lay one on top of the other, but twist) and then pressed onto the thicker part of the rope, so that the typical pretzel shape is created.