More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Mall Pretzels

SUBMITTED BY: Jeannie Yee PHOTO BY: Allrecipes

"Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish."

RECIPE RATING:

Read Reviews (513)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	3 Hrs
Original recipe yield 1 dozen pretzels

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 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

DIRECTIONS

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.
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 on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) 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.

ADVERTISE WITH US

REVIEWS

Reviewed on Feb. 6, 2004 by Flashsmith

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Flashsmith
Feb. 6, 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 recipe, that was perfect. For the people that had trouble rolling: It's a must to kneed long enough for a light, smooth dough (I have a Kitchen Aid that is worth it's weight in gold!) and let it rise until double in an oiled bowl. If the dough doesn't rise long enough you end up with a tough, rubbery dough that will not stay put. After I rolled out the dough, made the pretzel and dunked it in the water/soda, I laid it on a paper towel just long enough to turn it back on my hand and then on my cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them. I use ordinary baking sheets, sprayed with Pam, and I baked them in the middle of my oven. They literally slipped off the baking sheet and were a golden brown top and bottom. I see no need for Parchment paper. Do they taste exactly like Mall Pretzles? Who cares? They are so good I've already eaten two! Oink! I know the remainder will be gone as soon as the rest of the family gets home and then they'll be clamoring for MORE. Thanks Jeannie!

Was this review helpful? [ YES ]
97 users found this review helpful

I've been baking for many years now and one thing I've learned is~ There is a way to get... MORE

Reviewed on Jul. 23, 2003 by DREGINEK

I am the biggest fan of the "Pretzelmaker" but have been unsuccessful store-bought version. ... MORE

Reviewed on Sep. 24, 2005 by LANINACALAMAR

I rate this recipe 5 stars because the dough is perfect, but it still has some room for... MORE

Reviewed on Jan. 24, 2004 by Spaghetina

Full Review

Spaghetina
Jan. 24, 2004

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 is SO forgiving. First, I found that I didn't have any brown sugar so I ended up using regular granulated sugar. Then, I didn't have bread flour, so I only used all-purpose. Rolling them did prove to be a bit time consuming because they tend to spring back, but I found that a combination of rolling and picking them up to let gravity stretch them worked well. Also, because I was working on a short surface, I didn't have room for the entire 3 feet, but I did find that as I got each part to the desired thickness, I could wrap it around one hand to get it out of the way and continue rolling the rest with the other hand. I salted them before putting them in the oven, and rather than baking on parchment, I used well-buttered foil. The bottoms came out nice and crunchy and buttery, and the rest was chewy and soft. I made a garlic butter by just putting some minced garlic and butter in a pan and heating until the rawness was gone and dipped the hot pretzels in that rather than putting the topping directly on the pretzel. So yum and so easy!

Was this review helpful? [ YES ]
29 users found this review helpful

Amazing pretzels! I was a bit afraid of making them because although a lot of people said... MORE

Reviewed on Aug. 4, 2003 by ANGELSTAR

Good pretzel's. The best with cinnamon. I didn't use parchment paper and my pans were... MORE

Reviewed on Apr. 14, 2003 by KEG18

pretty good for my first attempt at making pretzels. i converted the recipe for use with my... MORE

Reviewed on Mar. 27, 2006 by pointpixie

I used only whole wheat flour as that was all I had so maybe that made a difference, but I... MORE

Reviewed on Apr. 14, 2003 by MONEYTHEDIVA

It's ok with garlic salt. But, BETTER With cinnamon MORE

Reviewed on Apr. 14, 2003 by A-LAKHANI

Very yummy and kids friendly. My son made alphabets and shapes. Good activity with bunch of kids. MORE

User Name	Password

Remember me? Forgot password?

Top Related Articles