Tag Archives: pretzel

Fabulous Mall Style Pretzels

I made soft pretzels the other day that were good.  Not wonderful, just good soft pretzels that tasted great dipped in mustard.  Then I made these.  They are fabulous.  Every bite reminds me of the pretzels that I smell and crave whenever I walk near the store in the mall.  Slightly sweet and wonderfully salty, they made my day.  Plus I made six of them for less than the price of one at the mall.  They are best eaten the same day although may be just fine if frozen.  Now to figure out how to duplicate the cheese sauce.
Fabulous Mall Style Pretzels
Adapted from Food Network Magazine
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
6 tablespoons butter
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt


1.  Warm the milk in a saucepan or microwave until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.

2.  Stir in the brown sugar and 1 cup flour with a wooden spoon.

3.  Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough.

4.  Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.  This can also be done with a stand mixer.  Just mix on level 4 for about 5 minutes, adding flour as needed to get the right stickiness.  I ended up adding about a 1/2 cup.

5.  Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

6.  Preheat the oven to 450 degrees and grease or parchment a baking sheet.

7.  Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

8.  Dissolve the baking soda in 3 cups warm water in a shallow baking dish (I used an 8×8 pan). Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet.

9.  Let dry for a few minutes while you melt the remaining 4 Tbs of butter.  Brush the pretzels lightly with the butter. Bake until golden, 10 to 12 minutes.

10.  Place pretzels on a wire rack and brush with any remaining butter.  Sprinkle with course salt.  I didn’t have any “pretzel salt” so I used kosher and it worked just fine.


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Filed under Appetizer, Bread, Recipes