Mall Pretzels

Name: Mall Pretzels
Prep time: 30 min
Cook time: 20 min
Total time: 180 min
Ingredients: 1 (.25 ounce) package active dry yeast; 2 tablespoons brown sugar; 1.125 teaspoons salt; 1.5 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

Cook Time: 20 minutes

Ingredients

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

Directions

Step 1: In a large mixing bowl, dissolve the yeast, brown sugar, and salt in 1 cups warm water. Stir well until fully dissolved.

Step 2: Add the all-purpose flour and bread flour to the bowl. Mix until combined, then knead the dough on a floured surface for about 8 minutes, or until it becomes smooth and elastic.

Step 3: Place the dough in a greased bowl, turning it to coat the surface. Cover the bowl with a clean cloth and let the dough rise for one hour.

Step 4: Preheat the oven to 450F (230C) and prepare 6 baking sheets by lining them with parchment paper.

Step 5: In an 8-inch square pan, combine 2 cups warm water with the baking soda. Stir until dissolved.

Step 6: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a long, pencil-thin rope, approximately 3 feet in length.

Step 7: Twist each rope into a pretzel shape and dip it into the baking soda solution. Place the twisted pretzels onto the prepared baking sheets.

Step 8: Let the pretzels rise for 15 to 20 minutes while the oven finishes preheating.

Step 9: Once the pretzels have risen, bake them in the preheated oven for 8 to 10 minutes, or until they are golden brown.

Step 10: Remove the pretzels from the oven, brush them with melted butter, and sprinkle with coarse kosher salt, garlic salt, or cinnamon sugar as desired.

Editor's Note

When rolling the dough into ropes, roll each one to about half the length you want, then set it aside while you work on the others. By the time you return to the first rope, it will have rested enough to roll further. A 3-foot rope will make a pretzel roughly 8 inches in diameter. Plan on using one baking sheet for every two pretzels.

Nutrition Facts (per serving)

Calories	182
Total Fat	2g (3%)
Saturated Fat	1g (7%)
Cholesterol	5mg (2%)
Sodium	1783mg (78%)
Total Carbohydrate	35g (13%)
Dietary Fiber	1g (4%)
Total Sugars	2g
Protein	5g (10%)
Calcium	11mg (1%)
Iron	2mg (12%)
Potassium	61mg (1%)

Note: Nutrient values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

Soft, warm, and saltymall pretzels are a beloved snack that has become a staple of shopping malls and food courts worldwide. Now, you can bring this iconic treat into your own kitchen with this simple recipe for homemade mall pretzels.

History and Origin

The history of pretzels dates back to ancient times, originating in Europe, where they were traditionally made by twisting dough into the shape of crossed arms. However, the modern "mall pretzel" became popular in the United States in the late 20th century. The first mall pretzel chain, Auntie Anne's, was founded in 1988 in Pennsylvania and quickly became a hit. This American adaptation of the traditional German pretzel features a soft, doughy texture and a heavy sprinkling of coarse salt, making it an irresistible snack for mall-goers. Over the years, mall pretzels have evolved with a variety of toppings and dipping sauces, from classic mustard to sweet cinnamon sugar.

Regional Variations

While mall pretzels have become a standard snack in the U.S., regional variations of pretzels exist throughout Europe. In Germany, for example, pretzels are often larger and denser, with a darker, crispier crust. In contrast, American mall pretzels are usually softer and fluffier, with a sweeter dough base. In the U.S., some pretzel vendors have even introduced creative versions of the traditional pretzel, such as pretzel dogs (where the dough is wrapped around a hot dog) or stuffed pretzels filled with cheese or chocolate.

Difference from Similar Dishes

While other types of bread-based snacks like bagels and breadsticks might seem similar to pretzels, they differ in both preparation and taste. A key distinction is the pretzel's signature bath in a baking soda solution before baking, which gives it its characteristic deep brown, glossy, and slightly chewy crust. Bagels, on the other hand, are boiled in plain water before being baked. Additionally, the dough of a pretzel is often sweeter and more enriched, as it contains sugar and butter, unlike the more neutral bagel dough.

Where Mall Pretzels Are Typically Served

Although they first became popular in shopping malls, mall pretzels have expanded well beyond food courts. They are now commonly sold at airports, sports stadiums, and even as street food in some cities. Their popularity has also led to their inclusion in casual dining menus, where they are often served as appetizers or snacks with a variety of dips such as cheese, mustard, or even chocolate. At home, they can be served alongside soups, salads, or enjoyed as a stand-alone treat during movie nights.

Interesting Facts About Mall Pretzels

The shape of the pretzel is said to represent a Christian symbol, with the arms crossed in prayer.
The traditional dough for pretzels contains malt syrup, which gives them their slightly sweet flavor.
Its believed that pretzels were first made by monks in Italy, who would twist the dough to resemble arms crossed in prayer, and then bake them as a reward for children who memorized Bible verses.
While mall pretzels are often sprinkled with salt, they can also be topped with sweet options like cinnamon sugar or even chocolate.

Whether you're enjoying a freshly baked pretzel from a mall food court or making your own at home, these soft and salty treats are perfect for any occasion. The irresistible combination of chewy dough, crispy crust, and savory salt is sure to satisfy any craving!

FAQ about Mall Pretzels

Leftover pretzels can be stored in an airtight container at room temperature for up to 2-3 days. To maintain their texture, it is recommended to reheat them in an oven for a few minutes before serving.

Yes, you can freeze the pretzels. Once baked and cooled, place them in a zip-top bag or airtight container. They can be frozen for up to 1 month. To reheat, bake at 350°F (175°C) for 5-7 minutes until warm.

To prevent sticking, use parchment paper or a silicone baking mat. Some people also recommend greasing the baking sheet lightly or using a non-stick spray. Make sure the pretzels are not too close together on the sheet to allow space for expansion.

Yes, you can use a bread machine to mix and knead the dough. Simply add the ingredients to the bread machine in the order recommended by the manufacturer, and use the dough setting. Once the dough has risen, proceed with shaping and baking the pretzels as instructed.

A common reason for tough pretzels is not kneading the dough long enough. Ensure that you knead the dough until it is smooth and elastic, which may take up to 8 minutes by hand or 5 minutes using a stand mixer. Also, be sure to allow the dough to rise until it has doubled in size.

If your dough doesn't rise properly, the issue may be with the yeast or the temperature of the water. Make sure the water is between 110°F (45°C) and not too hot, as this can kill the yeast. If the yeast is old or expired, it may not activate properly.

Yes, you can use all-purpose flour in place of bread flour, although bread flour will give the pretzels a chewier texture. If you choose to use all-purpose flour, the pretzels will still turn out delicious, but they may be a bit softer.

Yes, the baking soda in the water bath helps to create the traditional pretzel crust, giving it a dark, crispy exterior. If you omit the baking soda, the pretzels will not have the same texture or flavor.

Absolutely! You can cut the dough into smaller pieces to make pretzel bites. The boiling and baking process remains the same, but you may need to adjust the baking time slightly, so keep an eye on them during the last few minutes of baking.

You can add various toppings to enhance the flavor of your pretzels. After baking, brush with melted butter and sprinkle with coarse salt, garlic salt, or cinnamon sugar for a different twist. Experiment with other seasonings like Parmesan cheese or paprika for additional flavor.

Comments

Flashsmith

10/06/2025 01:52:54 PM

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!

June Thumpituk

01/22/2018 08:20:15 PM

My kids always get a pretzel when we visit the mall, so I was in search of making this myself. After browsing a few recipes, i settled on this one because it was simple and I had everything on hand. I've made this 3 times in less than 2 weeks. As other reviewers have said, you MUST kneed the dough as long as it states (I use my KA mixer with the hook attachment). It makes the mixer jump around, so its best to hold it down or rest the machine on a towel. You MUST let the dough rest for at least the 1 hour. If you did both, then rolling, twisting and shaping should be rather easy. I don't blot the water solution off, since oven is hot enough to dry it off fairly quickly. But I do let the first pan rise while i finish twisting all the other pretzels. As soon as its out of the oven, I brush the tops with a warmed mixture of 4 TB melted butter, 2 TB light brown sugar, 1/2 tsp salt. Leftovers can be stored in an airtight container in the fridge, i toast it briefly and it still tastes great a few days later.

GreenBay8393

03/22/2024 11:59:55 PM

I've made these many times. I put the ingredients into my bread maker on the dough setting. Once it's nice and puffy, I roll half into pretzels and half for pretzel hotdogs. Absolutely delicious and so inexpensive!! I always double the recipe, I wrap the pretzel dogs in aluminum foil and my family eats them for snacks. Thank you for sharing this gem!

Natalie Campbell

03/30/2020 01:35:32 AM

Made this during coronavirus social distancing for my husband and brother. They turned out soooo good. I boiled them for 30 seconds in baking soda and boiled water as suggested, brushed with egg wash and topped with salt and various toppings before baking them. They were devoured. Thank you for the recipe. So delicious.

Monica Filush

03/24/2020 02:11:34 AM

I made these pretzels, but I was an inexperienced bread baker at the time. Rolling them out was a challenge, however, they did turn out pretty good, albeit not so pretty. Then I got lazy and just decided to make bread rolls, and skip the water bath step. Wow! They tasted just like the bread rolls my husband and I would rave about when eating at a certain hotel restaurant. The crust was crispy and the crumb tasty and chewy. From that point, I got braver and modified the recipe by changing out half the flour to whole wheat or graham flour (yum). I switched out the water for milk and even coffee; put less liquid and added an egg. I added seeds, fruit, oatmeal. This recipe is VERY FORGIVING. It sure gave me the confidence to experiment. The basic dough is a pleasure to knead. Just make sure you handle it gently or it will tend to stick and you'll be driven to keep adding flour. I like to tell others, "knead as if the dough were hot to the touch". Hope this helps. Best wishes to all ye bread bakers!

87apples

03/19/2019 07:09:26 PM

WOW real mall pretzels without having to go into the mall!! I had no issues with the dough but had no bread flour, so I used all purpose but added a rounded Tbsp of vital wheat gluten. I used the dough setting on my bread machine and it mixed it perfectly. The note about rolling to half the length and letting it rest, then rolling the rest of the way, was very helpful. I then followed one reviewer's instructions to boil the pretzels in 4 cups water with 4 tablespoons baking soda until they float. After taking it out I set them on Wire racks and let them rise. Then I used an egg wash and sprinkled salt on before baking. I baked them right on the racks so I didn't disturb them, and they only stuck a little after baking, not enough to tear or anything. They came out nice and dark and perfect! Yum!

kittymama

09/05/2017 03:37:30 AM

We will be making this recipe again. Kneeding by hand was difficult and I will try using my dough hook attachment for my stand mixer next time. Also, I live in a dry climate and needed to add a couple extra tablespoons of water to get the dough to come together.

Lori

08/31/2017 05:16:23 PM

PARCHMENT PAPER, PARCHMENT PAPER, PARCHMENT PAPER. Must use parchment paper. When used greased, non-stick cookie sheet, stuck like glue. No sicking problems using the parchment paper. I use large cookie sheets and can fit four on one sheet. For easier rolling, roll out half length, let rest a couple of minutes, then roll out rest of way. Stick tails down well to bottom or will come untwisted when removing from baking soda/water solution. Tasty treat. Taste best when consumed same day. Got soggy next day.

Chrys Sauls

12/14/2017 05:14:01 PM

These pretzels are awesome! I did what other reviews did and boiled these in 4 cups of water and 4 tablespoons of baking soda. I also basted them with egg prior to baking. I did not roll them out to 3 feet as I felt that was too long and thin. I did about 1-1 1/2 feet instead and the result was nice fat pretzels about 1" in diameter. After baking I basted them with butter and ate with Rosarita's nacho cheese sauce. Yum!

Jessica Olsen

04/14/2020 08:51:19 PM

Seriously so good! The one thing I do different is I boil water to add the baking soda in, and I let the dough boil for 30 seconds to a minutes. I made pretzel bites!

jeff_harasen

04/21/2020 05:46:20 PM

Turned out perfect on the second try.- - don’t put flour on the board while rolling - put in the baking soda bath before shaping

Janet Wright

12/18/2024 04:26:22 PM

This recipe is perfect for busy nights. It’s quick, easy, and incredibly tasty. The flavors are rich without being overwhelming, and my family loved it. I’ll definitely make this again soon.

CozyMead9764

11/24/2024 08:45:16 PM

I made this today! First time trying and it was awesome!

lee munnerlyn

03/18/2024 07:09:32 PM

Freeze and Dip in boiling baking soda and water before leting them rise and then bake

SereneFig9001

01/21/2024 06:09:37 PM

I love the flavor and texture of these pretzels! I followed the recipe exactly and they came out so delicious with a slightly sweet flavor and a light crispy outside! Definitely will make these again!

Meg

12/31/2023 08:39:02 PM

Kids and I love to make this recipe into pretzel bites. It’s a good party appetizer with some mustard dip. I brush with olive oil instead of butter, because my son is dairy free. So delicious!

Carolyn

04/10/2023 04:32:22 PM

These are amazing. They are just like mall pretzels when they are warm and fresh. They are not quite as good the next day.

ray

09/05/2022 11:05:50 PM

A+

SappyYuzu8491

06/01/2022 01:09:10 AM

My kids loved this recipe. We had fun making it.

jon839272

02/05/2022 03:27:48 AM

This was my 1st time attempt at making pretzels, overall simple enough and easy to follow instructions. It took longer than the time estimates included on the website, but I feel that's due to it being the first time having tried this particular recipe. I will try it again.