Mr Pretzel is known for its soft, chewy pretzels with that unmistakable golden-brown crust and a generous sprinkle of salt. Whether you crave the classic salted version, a cinnamon-sugar twist, or a savory cheese-filled bite, this copycat menu brings the mall-court favorite home. These recipes use a simple dough and a baking soda bath to achieve that signature flavor and texture—no lye required.
Ingredients
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (9 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 2 teaspoons (10 g) salt
- 4 tablespoons (57 g) unsalted butter, melted
- 10 cups (2.4 L) water
- ½ cup (120 g) baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt, for topping
For Cinnamon Sugar Pretzels
- ½ cup (100 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 4 tablespoons (57 g) unsalted butter, melted
For Cheese Filling (optional)
- 4 oz (115 g) cheddar cheese, cut into 8 small cubes
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast is dead—start over.
- In a large bowl or stand mixer with a dough hook, mix the flour and salt. Add the yeast mixture and melted butter. Knead on low speed (or by hand) for 6–8 minutes until the dough is smooth and elastic. If too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Roll each piece into a 24-inch rope. If making cheese-filled pretzels, flatten a piece of dough, place a cheese cube in the center, and seal the dough around it before rolling into a rope.
- Shape each rope into a U, cross the ends, twist once, and press the ends onto the bottom of the U to form a pretzel shape.
- In a large pot, bring the 10 cups water and baking soda to a boil. Carefully lower 1–2 pretzels at a time into the boiling water. Boil for 30 seconds per side, flipping once. Remove with a slotted spoon and place on the prepared baking sheets.
- Brush each pretzel with the egg wash and sprinkle with coarse sea salt (or leave plain for cinnamon sugar).
- Bake for 12–15 minutes, or until deep golden brown. For cinnamon sugar pretzels, brush with melted butter immediately after baking and dip in the cinnamon-sugar mixture.
Tips
- Boiling time matters: The baking soda bath is what gives pretzels their chewy crust. Boil for 30 seconds per side—too short and they’ll be pale and bread-like; too long and they’ll taste bitter.
- Use bread flour for extra chew: Substitute 2 cups (250 g) of the all-purpose flour with bread flour for a more authentic mall-style texture.
- Don’t skip the egg wash: It gives the pretzels a glossy, shiny finish. If you skip it, they’ll look dull and matte.
- Keep dough covered: While shaping one pretzel, keep the remaining dough under a damp towel to prevent it from drying out.
Serving Suggestions
Serve warm with classic accompaniments: yellow mustard, beer cheese dip, or a spicy queso. For a sweet version, pair cinnamon sugar pretzels with a cream cheese frosting or chocolate sauce. These are perfect for game day, parties, or a fun weekend baking project.
Variations
- Garlic Parmesan: After baking, brush with melted butter and sprinkle with garlic powder and grated Parmesan.
- Everything Bagel: Before baking, top with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
- Jalapeño Cheddar: Add ½ cup (55 g) shredded cheddar and 2 tablespoons pickled jalapeños to the dough before kneading.
- Almond or Pecan: For a sweet crunch, add ¼ cup (30 g) chopped nuts to the cinnamon sugar coating.
Storage and Reheating
Store pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, or bake at 350°F (175°C) for 5–7 minutes until warm and slightly crisp.
Frequently Asked Questions
Why do my pretzels taste bitter? This usually happens if you boil them too long or don’t rinse off excess baking soda. Make sure to follow the 30-second rule and use a slotted spoon to remove them, letting excess water drip off.
Can I make the dough ahead of time? Yes! After the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and boiling.
Can I use bread flour instead of all-purpose? Absolutely. Bread flour has more protein, which creates a chewier texture. Substitute 1:1, but you may need to add a little extra water if the dough feels dry.
Why didn’t my pretzels rise? Check the expiration date on your yeast and make sure the water temperature is between 105°F and 115°F (40°C–46°C). Too hot kills the yeast; too cold prevents activation.
Can I skip the baking soda bath? You can, but the pretzels will be more like bread rolls—soft and pale. The bath is essential for the chewy crust and distinct pretzel flavor.
How do I make them gluten-free? Use a 1:1 gluten-free flour blend that contains xanthan gum. The dough will be stickier, so handle it with wet hands and expect a slightly denser result.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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