I did it, I finally succumbed to working with yeast for these homemade, mall-style pretzels. You know, those soft chewy kinds from Auntie Anne’s or Wetzel’s Pretzels that your kids always bug you to buy for them? Yep, crisp on the outside and chewy and warm on the inside.
You can finish them anyway you want, but for my family, I did what you see here: the traditional salted kind for the boys and a cheesy Asiago one with jalapenos.
Both were gone in a few minutes. Completely devoured.
I’ll admit these may not be perfectly formed, but who cares when the flavor and texture is spot on. Besides, I’ll make them better next time. Yep, there’s going to be a next time. And next time the boys want cinnamon and sugar. I often wonder if they know how good they’ve got it here.
Now I just have to find a day and plan something for when the dough is proofing – the one part of yeast baking that I don’t like. But other than that, it’s really easy, so I’m glad I can mark homemade pretzels off the family food bucket list.
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
Asiago variation: add 1/2 cup Asiago cheese and 1/2 cup jalapenos
Instructions
To make the pretzels: Place the milk in a small saucepan; stir and heat until milk is about 110 degrees. Pour warmed milk into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. 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. 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. 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.
Heat the oven to 450 degrees and line two baking sheets with parchment paper Punch down the dough to deflate it, then turn out onto a lightly floured surface. Evenly 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.
In a large bowl, dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution (this will happen to brown the pretzels), then arrange on the prepared baking sheet and sprinkle with the coarse salt (or sprinkle on cheese and place jalapenos on top). Bake until golden, 10 to 12 minutes.
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Thanks Liz! It never fails, every time we are out at the mall, the boys ask for these and I rarely buy them. At least I know what’s in these and they loved them!
YES. So much yes. I loved Aunt Annie’s pretzels when I was in America and of course, Australia is void of this goodness. This is worth fighting with yeast for!
I may never set foot in a mall again. I mean, I’m not a big shopper so the pretzel’s were the only draw. You have saved me a lifetime’s worth of money waisted on things I don’t need! I am forever in your debt! Ha, these look fab! Pinned!
These are the pretzels I dream about! I used to get ones like this at a now deserted local mall. The ones malls have these days are way too buttery. These are just what I’m craving.
I wish there was a way that we could all just hit a fast forward button to speed through the proofing time, but look at the lovely pretzels you’ve got here! They look great!
Love the jalapeno and Asiago pretzel. I’m sure at my house we’d end up with as many toppings as we have people! I guess that’s the beauty of making your own.
I’ve always been so intimidated by pretzel making, but your tutorial is making me want to bake them all! That jalapeno-asiago combo? UGH, your slapping me silly with these things. I want them plus all the mustard for breakfast right this second!
They look delicious! Pretzels were always my favorite snack at baseball games, paired with lots of mustard. You have perfect timing for Spring Training! 🙂 I can’t decide which I’d want to try first… Those oh so tempting cheesy ones, cinnamon sugar, or classic salted. Knowing me, I’d just end up taking bites of all three! Pinned!
thank you for the recipe, it looks delicious. I actually have a question, on the ingredients you say 10 TBS of butter and cannot see in the directions where you use such an amount. I have stopped the process and put the dough in the fridge till tomorrow, I believe it’s a typo so I’ll follow the directions with only 2TBS. can’t wait to bake them
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If you love this recipe, please consider leaving a star rating and review. Star ratings help people discover my recipes online. Your support means a great deal to me.
47 comments to " Homemade “Mall-Style” Pretzels "