So basically, I want to make these every darn day. They are so good and pretty easy to make too. The rolling and forming the pretzels were the hardest part, but by your third or fourth try, you’ll find your groove. I tried several different ways for folding it, but I wrote down what I felt was the easiest to work with. They might not be the prettiest pretzels, but boy are they yummy! Hope you like this magical twist on this classic recipe.
This recipe goes perfectly with this Canadian Cheddar Cheese Soup recipe!
Homemade Mickey Pretzels
- Servings: 8
- Difficulty: easy
2 ¼ cup flour
1 active dry yeast packet
3 Tbsp unsalted butter
½ cup warm water, between 105° and 110°
½ cup milk, room temp
2 tsp sugar
¼ tsp salt
Baking Soda Bath and Baking:
1 Tbsp pretzel salt
3 tsp baking soda
4 cups water
3 Tbsp butter, melted
DirectionsCombine warm water and sugar in the bowl of a stand mixer and sprinkle yeast on top. Let sit until mixture begins to foam, about 10-15 minutes. Add flour, salt and butter. Mix on low using the dough hook attachment. Increase speed slightly and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes.
Remove dough, shape into ball and place in large oiled bowl. Cover with a clean kitchen towel and set aside in a warm place until doubled in size, about 1 hour. Punch down the dough. Remove to a lightly greased work surface and cut into 8 equal pieces.
Preheat oven to 450°, line 2 sheet pans with parchment paper. Bring water to a boil in a large pot for the baking soda bath. Take one portion of dough at a time and roll each piece of dough into thin rope about 18 to 20 inches long and 1-inch thick. You can form into the classic pretzel shape by; forming into a U shape, cross the ends over each other toward the center of the U, twist again, and press into the U. For the Mickey shape, start by forming a U, cross over at top, then form two smaller circles for ears, press together. If you’re having trouble with them staying together, wet your hands and attach ends onto edges to seal. Place pretzels on the prepared sheet pans.
Add baking soda into the boiling water and mix well. Add one pretzel at a time and let it dip in soda-bath for 30 seconds each (make sure to coat both sides in water or pretzel will not color properly). Return them to the parchment paper using a wide slotted spoon. Repeat with remaining pretzels.
Bake in preheated over for 12 minutes or until tops are golden brown. Remove from oven and brush butter onto the pretzels; sprinkle with salt. Transfer to cooling rack to cool slightly. Serve warm with mustard or melted cheese. Enjoy!