Recipe By Jeannie Yee
Published May 31st
Mall Pretzels
Prep 30m Cook 20m Additional 2h 10m Ready In 3h
Servings 1 dozen pretzels Calories 182.2

Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.

Recipe Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons brown sugar
  • 1 ⅓ teaspoons salt
  • 1 ½ 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

Cooking Directions

  1. 1 In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  2. 2 Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
  3. 3 After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
  4. 4 Preheat an oven to 450 degrees F (230 degrees C).
  5. 5 Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Nutrition Facts

  • Calories 182.2
  • Carbohydrate 34.6 g
  • Cholesterol 5.1 mg
  • Fat 2.4 g
  • Fiber 1.2 g
  • Protein 4.8 g
  • Saturated Fat 1.3 g
  • Sodium 1782.8 mg
  • Sugar 2.3 g

Chef's Notes

When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further; A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.


  1. Oh my golly these are amazing. I crave these things all the time...not exactly sure that it is a good thing that I can make them on my own now...LOL. I did have to add more flour to my dough because it was just too sticky...and the cook time was a little bit longer too. - Read more ...
  2. I used only whole wheat flour as that was all I had so maybe that made a difference, but I have no idea what the reviewers who had problems with sticky dough did - my dough was actually a bit on the dry side! No problems with the water bath either, although I did blot - Read more ...
  3. For everyone having problems with the pretzels tasting stale the next day, just put them in ziplock bags, freeze them, and whenever you get the craving, pop them in the microwave for 45 sec.
  4. I rate this recipe 5 stars because the dough is perfect, but it still has some room for improvement in the baking process. Here's what I did: I boiled the pretzels in 4 cups of water and 4 tbsp of baking soda until they floated, one at a time, as some German recipes advise. Then - Read more ...
  5. 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 - Read more ...
  6. Amazing pretzels! I was a bit afraid of making them because although a lot of people said they were great, some said they were too bready and difficult to work with. Not so. And this recipe is SO forgiving. First, I found that I didn't have any brown sugar so I ended up using regular - Read more ...
  7. Good pretzel's. The best with cinnamon. I didn't use parchment paper and my pans were completely sticky. USE PARCHMENT PAPER. The pretzel barely came off after lots of shoveling them off the pan
  8. I am the biggest fan of the "Pretzelmaker" but have been unsuccessful store-bought version. THIS IS IT!! Now I can enjoy the same pretzels at home!! We topped the pretzels with pizza spices, garlic salt or parmesean cheese and dipped in a variety of sauces. My only advice, DO NOT BAKE on the bottom rack - Read more ...
  9. My family thought the pretzels were ok, definitely not as good as the pretzels at the mall. They taste better if they are eaten right away. By the next day they do not taste very good.
  10. pretty good for my first attempt at making pretzels. i converted the recipe for use with my sourdough starter: 2 cups active starter, 3 cups bread flour, 3 tblsp sugar (a little extra to make up for the sour flavor of the starter) and 2 tsp salt - everything else i left the same. the - Read more ...