Love Crunch Salted Caramel Baked Pretzels

This is the chewy, sweet and salty goodness you need in your life rn. Make a batch for your sweetie—or just treat yo self!

  • 16 servings
  • 1 hr 30 mins prep, 30 mins cook 2 hrs total
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  • ⅔ cup almond milk
  • ⅔ cup hot water
  • 2 tsp vanilla extract
  • 3 ¾ cup flour
  • 2 tsp salt
  • ¾ cup sugar
  • 2 tsp yeast
  • ¼ cup vegan butter, melted
  • 6L water
  • 3 tbsp baking soda
  • 2 tbsp agave syrup

Topping Ingredients

  • 1 tbsp coarse salt
  • ½ cup Love Crunch Salted Caramel Pretzel Granola
  • ¼ cup almond milk

Caramel Ingredients

  • ½ cup sugar
  • ¼ cup vegan butter
  • ¼ cup almond milk


  1. Pour milk, water, vanilla extract, sugar, and yeast into a large glass bowl and allow to rest until the yeast starts to bubble. Add melted butter, flour, and salt and combine with a spatula.
  2. Once the dough is almost combined, turn it onto a floured surface and knead until stretchy and elastic, approximately 5 to 8 minutes.
  3. Place dough in a lightly greased bowl and cover with 2 to 3 tea towels. Allow to rest for 60 minutes in a warm, dry spot in your kitchen.
  4. While the dough is resting, make the caramel. Place sugar in a saucepan over medium heat and stir until melted. Remove from heat then add butter and milk, stirring until fully combined. Return the saucepan to the heat, and bring to a boil. Once boiled, pour the caramel into a bowl and allow it to cool.
  5. Bring water to a rolling boil in a large pot. While water is heating, begin forming the pretzels. Cut the dough into 16 balls, weighing each to ensure they’re 73 grams.
  6. To make pretzels, roll out individual dough balls into 24-inch ropes. Next, take the two ends of the rope and bring them together to form a U. Twist the ends around once and flip, pressing the ends into the bottom of the U. Repeat with the remaining dough balls, placing each pretzel onto a parchment-lined baking tray.
  7. Preheat oven to 350° F. Check that the water has boiled then add the baking soda and agave syrup. Lower the temperature and carefully place the prepared pretzels into the water, 3 to 5 at a time. Bring water back to a boil for 1 minute, flipping the pretzels over after 30 seconds. Use a large flat spatula to remove the pretzels from the water, placing them back onto your prepared baking tray.
  8. Brush each pretzel with milk, then sprinkle with coarse salt and Love Crunch Salted Caramel Pretzel Granola. Bake for 25 to 30 minutes. Transfer to a cooling rack and drizzle with vegan caramel sauce. Best enjoyed warm—and with your bestie!