Vegan Rosemary and Parmesan Pretzels


  • 1 cup of all-purpose flour
  • 1 ¼ cup bread flour.
  • 1 ½ tbsp sugar
  • 1 ¼ tsp active dry yeast
  • 2/3 cups warm water +2 tbs
  • 1 tsp salt2 tbsp of olive oil
  • 9 cups water
  • ½ cup baking soda
  • 1 cup Follow Your Heart Dairy-Free Parmesan Shreds
  • 3 tbsp chopped rosemary, + 1 tbsp for topping


  1. In large bowl, add 2/3 cup warm water, sugar, and yeast.
  2. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
  3. Combine with hands until it forms a dough. Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, cover with plastic wrap or a towel.
  4. Let proof for 1 hour.
  5. Remove the dough from the bowl. Sprinkle in the chopped rosemary, and work it into the dough, but don’t overwork the dough.
  6. Break the dough into 4 sections and start shaping the dough. With each piece, I work the middle with both hands and press outward to stretch the dough into ropes. Bring the dough around in a circle and twist as you come down and placing the opposite ends of the bottom and press. The thinner you make them the more defined they will be. I love big and fluffy so that was my approach.
  7. Preheat the oven to 425°F. In a large pot, combine water and baking soda and bring it to a boil. After shaping the pretzels, soak the pretzels one at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
  8. Place pretzel on a baking sheet covered in parchment paper.
  9. Sprinkle with vegan parmesan and additional rosemary. Bake for 10 minutes. Rotate mid bake.
  10. Turn oven on broil and bake for an additional 5 minutes. Be sure to watch them to prevent burning.
  11. Remove from oven, allow to slightly cool. Serve warm!

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