Photo of Vegan two-ingredient dough pretzels by WW

Vegan two-ingredient dough pretzels

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
This vegan version of our popular two-ingredient dough combines pureed silken tofu (instead of Greek yogurt) and self-rising flour. The soft dough is easy to roll into long ropes that are then shaped into pretzels. You could bake the pretzels as is, with no topping, and they would offer warm, bready goodness. But we go a little farther and incorporate a cheesy vegan topping made with nutritional yeast and spices for a downright irresistible snack.


Cooking spray

4 spray(s)

Silken tofu

12 oz

White self-rising flour

2 cup(s)

Nutritional yeast

1½ tbsp(s)

Kosher salt

¼ tsp(s)

Ground cumin

¼ tsp(s)

Garlic powder

¼ tsp(s)


  1. Preheat oven to 375°F. Line a large sheet pan with parchment paper.
  2. Place tofu in a food processor or mini food processor; process until completely smooth, stopping to scrape down the sides as needed. In a medium bowl, place pureed tofu and flour; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading).
  3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 10 equal pieces. Roll each piece into a long, thin rope 10 to 12 inches long. Shape each piece into a pretzel shape and place on prepared sheet pan.
  4. Coat tops of pretzels with nonstick spray. In a small bowl, combine nutritional yeast, salt, cumin, and garlic powder; sprinkle evenly over pretzels. Bake until just golden and cooked through, about 15 minutes. Remove pan from oven and preheat broiler to high. Broil pretzels until lightly browned, 30 seconds to 1 minute. Serve warm.
  5. Serving size: 1 pretzel


Store leftovers in an airtight container at room temperature for up to 3 days; reheat for 10 to 15 seconds in the microwave to enjoy them warm.