Mall Pretzels
ID: 60466c03...
Make soft, chewy mall-style pretzels right in your own kitchen. This classic recipe uses a mix of all-purpose and bread flour for the perfect texture, finished with a buttery, salty glaze.
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🍳 Cooking Flow
Activate the yeast with warm water and brown sugar, then mix with flours and salt to form a dough. → Knead the dough for 8 minutes and let it rise for 1 hour in a warm place. → Divide the dough into 12 pieces, roll into long ropes, and shape them into pretzels. → Dip the pretzels in a warm water and baking soda bath, place on parchment paper, and let rise for 15-20 minutes. → Bake at 450°F for 8-10 minutes, brush with melted butter, and sprinkle with coarse kosher salt.
Cooking Steps
Brief Cooking Order
Activate the yeast with warm water and brown sugar, then mix with flours and salt to form a dough. → Knead the dough for 8 minutes and let it rise for 1 hour in a warm place. → Divide the dough into 12 pieces, roll into long ropes, and shape them into pretzels. → Dip the pretzels in a warm water and baking soda bath, place on parchment paper, and let rise for 15-20 minutes. → Bake at 450°F for 8-10 minutes, brush with melted butter, and sprinkle with coarse kosher salt.
Introduction
Make soft, chewy mall-style pretzels right in your own kitchen. This classic recipe uses a mix of all-purpose and bread flour for the perfect texture, finished with a buttery, salty glaze.
Step 1
In a large bowl, dissolve the active dry yeast and brown sugar in 1.5 cups of warm water (110-115°F). Let it sit and proof for up to 10 minutes until foamy.
Step 2
Add the all-purpose flour, bread flour, and salt to the yeast mixture, stirring well to combine until a dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for about 8 minutes, or until the dough becomes smooth and elastic.
Step 4
Place the dough in a clean bowl greased with cooking spray. Turn the dough once to coat it evenly. Cover with a damp towel and let rise in a warm place for 1 hour.
Step 5
When the dough is almost finished rising, dissolve the baking soda in 2 cups of warm water (110-115°F) and pour it into a shallow baking dish.
Ingredients List
Important Notes
Ensure the water temperature is strictly between 110°F and 115°F; water that is too hot will kill the yeast, and too cold will not activate it.
Bread flour is crucial for achieving that characteristic chewy 'mall-style' pretzel texture.
Rotate the baking sheets halfway through the baking time to ensure even browning across all pretzels.
For variation, you can substitute the coarse salt with garlic salt or cinnamon sugar.
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