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Mall Pretzels

Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2206 kcal

Equipment

  • 1 Large Mixing Bowl For dissolving yeast and kneading dough
  • 1 8-inch Square Pan For the baking soda solution
  • 6 Baking Sheets Lined with parchment paper
  • 1 Pastry Brush For applying melted butter

Ingredients
  

Main

  • 1 .25 ounce package active dry yeast
  • 2 tablespoons brown sugar
  • 1 ⅛ teaspoons salt
  • 1 ½ cups warm water 110 degrees F/45 degrees C
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 cups warm water 110 degrees F/45 degrees C
  • 2 tablespoons baking soda
  • 2 tablespoons butter melted
  • 2 tablespoons coarse kosher salt

Instructions
 

  • In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  • Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
  • After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Notes

Precision with water temperature is key for yeast activation; ensure it's around 110°F (45°C)—too hot kills the yeast, too cold slows it. Kneading for the full 8 minutes is critical for developing gluten, which gives pretzels their characteristic chewiness and elasticity. When dipping pretzels in the baking soda solution, a brief, full submersion is sufficient; prolonged soaking can lead to a soapy taste. For a deeper crust and more intense pretzel flavor, consider briefly boiling the shaped pretzels in the baking soda solution for 20-30 seconds per side before baking, ensuring they are well-drained. Don't skip the second rise; it contributes to a tender interior. For presentation, an egg wash before baking can yield a shinier, darker crust.