DIY Mall Pretzels
- Dissolve yeast, brown sugar, and table salt in 1 1/2 cups warm water in a large bowl. Stir in both flours. Turn dough out onto a floured surface and knead until smooth and elastic, about 8 minutes. Put dough into a greased bowl, turning to coat, then cover and let rise at room temperature for 1 hour.
- Preheat oven to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Combine remaining 2 cups warm water and baking soda in a bowl. Turn out dough onto floured surface and cut into 12 equal-size pieces. Roll each into a 3-foot pencil-thin rope. Twist into pretzel shape and dip into baking soda mixture. Transfer to baking sheets, 6 per sheet, arranging about 2 inches apart. Let rise 15 to 20 minutes.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes. Brush pretzels with butter and sprinkle with kosher salt, then transfer to a rack to cool 15 minutes.
From the Test Kitchen
Baked pretzels can be refrigerated in a zip-top bag for 2 days or frozen for up to 1 month.
Ilene Zastrow 519 Days Ago
is this the right flour measurement? 4 cups total to 3 1/2 cups liquid?
Anonymous 550 Days Ago
This is too complicated. Why go to all this trouble when you can buy a box of "Super Pretzels" in the frozen section of the store, put them in the oven for 5 minutes (or microwave even less) and they are delicious.
Patricia 620 Days Ago
Screen didn't freeze for me - but at the 10-second mark, all I could see were miniscule squares (pixels?) floating around - not enough to see the video though. All I did was refresh the screen & start again. It's already played a few times while I found the comment section & posted this comment, all with no problems! Try it again!!!
banditsmom 640 Days Ago
Your video freezes at the 10 second mark. Might want to lose the music.