Saturday, March 7, 2020

Copycat Mickey Pretzel | Soft Pretzel Recipe

We are big Disney fans in our family and I don’t know how many times we think about all the amazing snacks and food the Disney Parks have to offer. With our upcoming Disneyland trip we couldn’t help but think of one of our favorite go-to’s in the park, the Mickey Pretzel! Those buttery, soft, and salty treats are definitely a hit in our family, so why not try and make them at home!
Enjoying the real deal when we visited Disneyland not too long after!
These home-made soft pretzels were definitely crave-worthy and such a blast to make! Definitely fun for kids of all ages to make, with a little bit of patience, and so worth the end result! With how fun, easy and absolutely delicious these pretzels turned out this will definitely become a tradition in our home!



Pretzel Ingredients:


For this home-made pretzel dough recipe, you’ll need the following:

  •  2 cups of Milk 
  • 1 ½ Tablespoons Active Dry Yeast (2 packets)
  • 6 Tablespoons Brown Sugar (packed light)
  • 4 Tablespoons Butter (at room temperature) 
  • 4 ½ Cups All-Purpose Flour (up to an additional ½ cup as needed)
  • 2 tsp Fine Salt
  • Coarse Salt (for topping your pretzel, to taste)
  • 3 Cups warm water
  • ⅓ Cup Baking Soda
  • 6 Tablespoons Butter (melted)
  • Dipping Sauces (*optional)



Why So Much Baking Soda? 


This large amount of baking soda isn’t actually used as a rising agent, it’s actually what's used to give your pretzels that crisp and beautifully brown exterior!


Making your Pretzels!
  • Warm your milk in a microwave safe bowl in microwave (or on stove top) until the temperature reaches 110 degrees( about 1 ½ - 2 min. On HIGH power).
  • Pour milk and yeast into bowl of stand mixer and whisk together until yeast is dissolved, let rest 5 minutes. *Add brown sugar, 4 Tbsp softened butter, 1 cup of flour and 2 tsp fine salt to the milk mixture, mix until blended.
  • Add remaining 3 ½ cups flour and knead using dough hook attachment on the mixer at medium-low speed until it becomes elastic.
  • Mix up to an additional ½ cup of flour (as needed) until the dough pulls away from the sides of the bowl. Cover with plastic wrap and allow to dough to rise in a warm place until it has doubled in size, about an hour.
  • Preheat oven to 450 degrees. Line two  baking sheets with parchment paper (alternately you could grease them). Punch down the dough several times to release any air pockets.
  • Divide the dough into 12 equal pieces (the easiest way is to keep cutting it into halves until you get 12 pieces)
  • Cover pieces loosely with plastic wrap (this is important because it prevents the pieces from drying out and ultimately not crisping when baking).
  • Roll each piece out into a long thin rope about 32-36 inches long.* You can form dough into a mickey head shape or your classic pretzel!**
  • To make your mickey shaped pretzel shape your rope of dough into a classic pretzel shape by intertwining the end of the strip and then folding them back on each other forming a “pretzel loop”, to add your ears stretch the two bumps already created and twist over one time creating ears of the top.*In a shallow bowl, whisk together baking soda and warm water. Immerse pretzel into water mixture and allow excess water to drip off. (Be sure to re-stir before placing another pretzel so baking soda doesn’t settle too much.)***
  • Place on prepared baking sheets, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with the remaining dough.
  • Bake the pretzels in preheated oven 7-11 minutes until golden brown (note that you’ll only be able to cook 3-6 at a time depending on size among the two baking sheets).
  • Remove from the oven and brush top of pretzels with melted butter (optional: we added more coarse salt at that time for looks and taste).
  • Serve warm with optional dipping sauce. Reheat in microwave or in warm oven once cooled, if desired.





Recipe Notes:

  • *I found working on a non-floured or very lightly floured surface worked best, otherwise it’s difficult to roll out and get any stretch.
  • **You can also flatten a piece of dough and cut in your eyes, nose, and Mickey Mouse smile. Add two ropes of dough in the shape of ears and voila, you’ve got yourself a pretzel just as fancy as the park.
  • *** It may be easier to shape the pretzels once placing them on the cookie sheet rather then shaping, dunking, and reshaping, you might be able to get a little more stretch that way to. It depended on how it held together, but I would play with it and see what works for you.
  • Recipe source: adapted from Food Network


PINT IT:

Nutrition Facts:
Calories: 302 
Calories from Fat: 90
Total Fat: 10g
Sat. Fat: 6g
Cholesterol: 28mg
Sodium: 1409mg
Potassium: 127mg
Total Carbohydrates: 44g
Dietary Fiber: 1g
Sugars: 7g
Protein: 6g

1 comment:

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