Vegan Pretzel Biscuits with “Honey” Butter Recipe

Introduction

These vegan pretzel biscuits offer a delightful twist on classic biscuits, featuring a chewy pretzel-like crust and a soft, tender interior. Perfect for breakfast, snacks, or alongside your favorite meal, they come with a sweet and creamy vegan “honey” butter that complements their rich flavor.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon organic cane sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegan butter, cold
• 1/2 cup unsweetened non-dairy milk (e.g., oat milk)
• 1/2 teaspoon apple cider vinegar
• 1 cup water
• 1 tablespoon baking soda (for water bath)
• 2 tablespoons vegetable oil
• Coarse salt for topping
• 1/4 cup vegan butter, room temperature (for “honey” butter)
• 2 tablespoons agave syrup
• Pinch of salt (for “honey” butter)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and black pepper.
3. Step 3: Cut the cold vegan butter into cubes and add them to the dry ingredients.
4. Step 4: Use a fork, pastry cutter, or your fingers to cut and press the butter into the flour mixture until it resembles coarse sand.
5. Step 5: Pour in the non-dairy milk and apple cider vinegar, then stir to begin forming the dough.
6. Step 6: Knead the dough gently with your hands until fully combined and smooth.
7. Step 7: Refrigerate the dough while you prepare the baking soda water bath.
8. Step 8: In a small saucepan, bring the water to a boil, then add the tablespoon of baking soda. Stir to dissolve and keep the water warm on low heat.
9. Step 9: On a floured surface, roll out the dough to about 1/2 inch thickness. Cut into shapes using a biscuit cutter or knife, gathering and re-rolling scraps as needed.
10. Step 10: Arrange the biscuits closely together on a non-stick or lightly oiled baking sheet.
11. Step 11: Remove the baking soda water from heat. Generously brush the tops and sides of each biscuit with this solution to form the pretzel crust.
12. Step 12: Brush the tops with vegetable oil, then sprinkle with coarse salt.
13. Step 13: Bake for 13 to 16 minutes, until the biscuits turn a rich golden brown.
14. Step 14: While baking, whisk together the room temperature vegan butter, agave syrup, and a pinch of salt to make the sweet “honey” butter.
15. Step 15: Serve the warm biscuits with the prepared vegan “honey” butter spread on top.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or garlic powder to the dry ingredients.
• If you prefer a less salty crust, reduce or omit the coarse salt topping.
• Oat milk works well, but almond or soy milk are good non-dairy alternatives.
• Use a silicone brush for even application of the baking soda water bath.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently in a toaster oven or oven at 350°F until warmed through to preserve their pretzel-like crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of non-dairy milk?

Yes, you can substitute regular milk if you are not strictly vegan. The texture and flavor may vary slightly but will still be delicious.

Why do I brush the biscuits with baking soda water?

Brushing with baking soda water creates the signature pretzel crust by reacting with the dough during baking, giving it that distinct chewy texture and deep golden color.

Vegan Pretzel Biscuits with “Honey” Butter Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

These Vegan Pretzel Biscuits are soft, fluffy, and perfectly golden with a classic pretzel crust. Made entirely plant-based with all-purpose flour, vegan butter, and oat milk, they are a delightful twist on traditional biscuits. The biscuits are boiled briefly in baking soda water to develop the signature pretzel crust and finished with coarse salt topping. Served warm with a luscious vegan honey butter made from agave syrup, they’re perfect for breakfast, snacks, or alongside any meal.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 10 to 12 biscuits 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Cups All purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Organic cane sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Wet Ingredients

• 1/2 Cup Vegan butter, cold
• 1/2 Cup Non-dairy milk, unsweetened (oat milk recommended)
• 1/2 teaspoon Apple cider vinegar

Baking Soda Water Bath

• 1 Cup Water
• 1 Tablespoon Baking soda
• 2 Tablespoons Vegetable oil
• Coarse salt for topping

Vegan Honey Butter

• 1/4 Cup Vegan butter, room temperature
• 2 Tablespoons Agave syrup
• Pinch of Salt

Instructions

1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready for baking the biscuits.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, organic cane sugar, salt, and black pepper until well combined.
3. Add Cold Butter: Cut the cold vegan butter into small cubes and add them to the dry ingredients.
4. Incorporate Butter: Use a fork or pastry cutter to cut the butter into the flour mixture. Then use your fingers to pinch and press the butter until the mixture resembles coarse sand.
5. Add Wet Ingredients and Form Dough: Pour in the non-dairy milk and apple cider vinegar. Stir the mixture, then knead with your hands until the dough is evenly combined and smooth.
6. Chill the Dough: Place the dough in the refrigerator to chill while preparing the baking soda water bath and toppings.
7. Prepare Baking Soda Water Bath: Bring 1 cup of water to a boil in a small saucepan. Add 1 tablespoon of baking soda, stirring until dissolved. Reduce heat to low to keep warm.
8. Roll and Cut Biscuits: On a floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a circle or square cutter to cut out biscuits. Gather scraps, re-roll, and cut additional biscuits until all dough is used.
9. Arrange Biscuits on Baking Sheet: Place the cut biscuits on a non-stick sprayed baking pan, positioning them right next to each other to help them rise evenly.
10. Brush with Baking Soda Water: Remove the baking soda water from heat. Generously brush the tops and sides of each biscuit with the warm baking soda water to create the classic pretzel crust.
11. Oil and Salt Topping: Brush the biscuit tops with vegetable oil and sprinkle with coarse salt to finish the pretzel-like exterior.
12. Bake Biscuits: Bake in the preheated oven for 13 to 16 minutes or until the biscuits turn a nice, deep golden brown.
13. Make Vegan Honey Butter: While the biscuits bake, whisk together the room temperature vegan butter, agave syrup, and a pinch of salt until smooth and creamy.
14. Serve: Once baked, remove the biscuits from the oven and serve warm with the vegan honey butter spread on top.

Notes

• Use cold vegan butter to ensure a flaky biscuit texture.
• Chilling the dough before rolling helps with handling and flakiness.
• The baking soda water bath is essential for creating the pretzel crust characteristic flavor and appearance.
• You can substitute oat milk with any other unsweetened non-dairy milk.
• Store leftovers in an airtight container at room temperature for up to 2 days and reheat before serving.

Keywords: Vegan pretzel biscuits, vegan biscuits, pretzel snacks, plant-based biscuits, easy vegan baking