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Gluten-free & Vegan Cheezy Jalapeno Soft Pretzels

“Life is a good teacher and a good friend. Things are always in transition if we could only realize it. Nothing ever sums itself up in the way that we would like to dream about. The off-center, in between state is an ideal situation, a situation in which we don’t get caught, and in which we can open our hearts and minds beyond limit.


Everything is material for the seed of happiness, if you look into it with inquisitiveness and curiosity. The future is completely open, and we are writing it moment to moment. There is always potential to create an environment of blame…or one that is conducive to loving-kindness.

-Pema Chodron

Cheezy Jalapeno Soft Pretzels Recipe

Gluten, egg, and dairy-free

Makes 6 pretzels


Add in:

  • Vegan cheese
  • 1/4 c diced jalapenos, canned


  1. Preheat oven to 425 degrees.
  2. Warm water in medium-sized microwave safe bowl until it reaches 110 degrees on your food thermometer.
  3. Add yeast and allow to sit for 5 minutes until it gets frothy.
  4. Add brown sugar, flaxseed “egg” and vegan butter and mix.
  5. Slowly add flour into the bowl and mix until a soft dough forms. It should not stick to your hands when touched. If so, add more flour by 1/4 c. Fold in cheese and jalapenos.
  6. Divide dough into 6 balls and allow to sit and rise in a warm area of your kitchen for 20 minutes.
  7. Take each ball of dough and gently roll into a snake-like string of dough on a piece of parchment paper. This needs to be done gently and if it falls apart, it’s most likely because you need a little more flour. So lightly flour your hands as you deal with each ball of dough, gently rubbing your hands together. Place on the parchment paper and continue to do this on the counter, rolling the dough, until you have a long string of dough (approx 12″ long). Form into a pretzel knot.
  • 3 c. boiling water
  • 1/2 c. baking soda
  1. Boil 3 cups of water in a pot. Add baking soda. Drop pretzel into boiling water individually with a slotted metal spoon. Allow to sit for 30 seconds. Remove and place on a greased baking sheet. Do this for all pretzels.
  2. Bake for 10 minutes or until lightly browned.
32 Comments Post a comment
  1. Good morning. I’m going to make these today but wondered if I could substitute the flour (I am not gluten intolerant) with whole wheat pastry or white whole wheat. If so, would the ratio be the same or slightly less? Thanks so much! Can hardly wait to try these!

    February 3, 2013
  2. These look amazing! I LOVED fresh soft pretzels but have been deprived since I went GF and vegan. Thanks for sharing!

    January 22, 2013
  3. Oh, Pema. She always knows what to say. Lovely words, and quite an indulgent recipe!

    January 16, 2013
  4. Oh my they look so good!

    January 14, 2013
  5. absolutely gorgeous picture Cara! and i bet they taste more delicious than they look! its gameday today. i need to throw in some pretzies in the oven!

    January 13, 2013
  6. So excited to try these! YUM

    January 11, 2013
  7. PolaM #

    How can that be vegan? I want one now!

    January 9, 2013
  8. irieeyejen #

    My mother’s been wanting to make pretzels and these look delish!! I have to show her!!

    January 9, 2013
  9. Hurray, you’re back! It’s funny you posted a pretzel recipe, I’ve got one ready to post next week. Love homemade pretzels, yours looks delicious.

    January 8, 2013
  10. Ciel #

    You are a genius! These taste amazing! Now that they are done and I know how good they are let me say a bit more about how I made them (I didn’t want to admit my modifications until I knew they worked) Just so you know, I almost never make anything exactly as the recipe says; I am sure you are all the same. I used my Kitchenaid mixer fitted with the dough hook (next time I think I will use the paddle instead) I think this recipe would also work in a Cuisinart with the pastry blade. After the dough came together I kneaded the cheese into the dough (I used Daiya Havarti with garlic and jalpenos) I had tasted the cheese so I knew I would want a little more spice so after I shaped the dough I pressed a few jalapenos on top of half of them. Then I stuck it all in the frig for an hour. I boiled them and then put them in the pre-heated oven. Just before I closed the door I spritzed a bit of water around inside as I (used to) do when baking bread. I checked after 8 minutes – I was too excited to wait – and decided they were going to need a little more browning – so I brushed the tops with melted soy-free Earth Balance, sprinkled with coarse sea salt and popped them back in for another 3 minutes. Yumm – oh! I have to stop eating them or I will spoil my appetite for dinner.

    January 8, 2013
    • I love hearing this, Ciel! So glad that you used your modifications and that they came out great none-the-less. And I love the Havarti addition–I haven’t tried that yet but it sounds like I am going to have to. Thanks for telling me what you did differently–I am going to try this recipe again with your mods 🙂

      January 10, 2013
  11. Ciel #

    So so happy I found your blog. I am new to gluten-free and vegan and I need to be soy-free as well. I love baking so this was not a stretch so much as an educational experiment with gluten free flour. My pretzels are in the oven. I had to use quite a bit more flour than in the recipe but that is not unusual in humid Florida (where the temperature was 82 today by the way) so my batch rolled out to 8 pretzels. I also, used a baking trick I have learned for the humidity – I refrigerated the shaped pretzels for an hour before boiling to try to keep them from falling apart, 5 of them came out great. 3 fell apart and looked more like sort of beige intestines (ewww!) but I put them in the oven anyway, If these taste as good as your photo looks and I make them again I think I will put the shaped pretzels in the FREEZER for an hour before boiling and see if that prevents the intestine oops. I’ll let you know how they turn out. ANd I’m really looking forward to more recipes. Cheers!

    January 8, 2013
  12. nancy #

    Did you really mean a half cup of baking soda in the boiling water?

    January 8, 2013
  13. Yummy! These look awesome. A like a little spice!

    January 8, 2013
  14. These look so delicious! Love the flavors you’re using. Happy New Year!

    January 8, 2013
    • Hi Iris! Thank you so much for stopping by. Happy New Year to you too!! 🙂

      January 10, 2013
  15. Love the spice – these look seriously mouth watering! Did I ever tell you the story about me and jalapeno’s when I was preggers? Worst acid reflux EVER and the only thing that cured it was extra-hot hot sauce and jalapeno peppers – on everything…even apples…actually tastes really good so try not to judge 😉

    January 8, 2013
    • HAHA! That is too funny, Suzanne. I have no idea how that even worked but I am sure your skin was glowing during your pregnancy from sweating a lot 🙂

      January 8, 2013
      • It even left the doc scratching her head. I found out later that often a lack of acid in your diet can cause acid reflux and to add it can balance it all out. Go figure!
        Let’s just say the sweat had me looking a lot like the man who lives in a van down by the river! Then add super swollen ankles to that and it paints a perfect picture…

        January 9, 2013
        • Okay, see this is why I heart you so. You just found a way to add a Matt Folley reference to this comment…

          January 10, 2013
  16. I want to eat one right now! Yum!

    January 8, 2013
  17. Laurel #

    I’ll have to try these soon, they’re so cute. Plus, I’m thinking of concentrating on more bready than sweet this year. Saints preserve us. 🙂

    January 8, 2013
    • You and me both! I read the “Gluten-free and Vegan Bread Making” cookbook at the gym last night and I turned to Matt on the treadmill and said “This is my new year’s resolution! To conquer gf/vegan bread making.”

      January 8, 2013
      • Laurel #

        Which one? I bought two just before xmas. One was the artisan one, for which I’m still awaiting an errata page, sure. The other is “The Allergy Free Cook Bakes Bread.” I mean I’m going to need something good to put those home made cheeses on right?

        January 8, 2013
        • Sounds like I will be ordering the latter book mentioned now… 🙂

          January 10, 2013
  18. Beautiful pictures and excerpt – these look super yummy, cheesy, spicy bread? I’m in!

    January 8, 2013
  19. 1) Absolutely beautiful picture, Cara.
    2) I am amazed that you made gluten free pretzels and boiled them and everything!
    3) These are awesome.
    4) You are awesome.
    5) Glad to see a post from you!

    January 8, 2013
  20. I am pretty sure I have told you that you’re amazing… but just in case I haven’t yet, you’re amazing! These look wonderful! 🙂

    January 8, 2013
  21. emilyvoneuw #

    das cute. 😉

    January 8, 2013

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