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My review
Mall Pretzels
Jeannie Yee
"Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish."
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Ingredients
3 h servings 182Original recipe yields 12 servings (1 dozen pretzels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Editor's Note
- When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
- A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.
Nutrition Facts
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Reviews
Read all reviews 1k1446 Ratings
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Most helpful positive review
1/9/2004
I've been baking for many years now and one thing I've learned is~ There is a way to get around any problem. After reading everyone's reviews I made some changes in the actual baking. Not the re...
Most helpful critical review
11/13/2002
My family thought the pretzels were ok, definitely not as good as the pretzels at the mall. They taste better if they are eaten right away. By the next day they do not taste very good.
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1/9/2004
I've been baking for many years now and one thing I've learned is~ There is a way to get around any problem. After reading everyone's reviews I made some changes in the actual baking. Not the re...
9/24/2005
I rate this recipe 5 stars because the dough is perfect, but it still has some room for improvement in the baking process. Here's what I did: I boiled the pretzels in 4 cups of water and 4 tbsp ...
10/27/2002
I am the biggest fan of the "Pretzelmaker" but have been unsuccessful store-bought version. THIS IS IT!! Now I can enjoy the same pretzels at home!! We topped the pretzels with pizza spices, ga...
8/9/2003
Amazing pretzels! I was a bit afraid of making them because although a lot of people said they were great, some said they were too bready and difficult to work with. Not so. And this recipe i...
3/27/2006
I used only whole wheat flour as that was all I had so maybe that made a difference, but I have no idea what the reviewers who had problems with sticky dough did - my dough was actually a bit on...
7/18/2002
Good pretzel's. The best with cinnamon. I didn't use parchment paper and my pans were completely sticky. USE PARCHMENT PAPER. The pretzel barely came off after lots of shoveling them off the pan
9/24/2005
For everyone having problems with the pretzels tasting stale the next day, just put them in ziplock bags, freeze them, and whenever you get the craving, pop them in the microwave for 45 sec.
6/1/2006
Oh my golly these are amazing. I crave these things all the time...not exactly sure that it is a good thing that I can make them on my own now...LOL. I did have to add more flour to my dough be...
10/20/2002
pretty good for my first attempt at making pretzels. i converted the recipe for use with my sourdough starter: 2 cups active starter, 3 cups bread flour, 3 tblsp sugar (a little extra to make u...