That irresistible mall pretzel, made at home, is closer than it looks: a soft bread-flour dough, a quick baking-soda bath, and a brush of melted vegan butter. The whole project runs just under two hours, and most of it is the dough resting.
That Irresistible Mall Pretzel, Made at Home!
You know that incredible, buttery aroma of freshly baked pretzels that hits you the second you walk into the mall? It’s a scent I can never resist, and it inspired me to perfect my own copycat recipe at home. Mastering the classic pretzel twist took some practice, but don’t worry! Even if your first few look a little more rustic and charming than the chain-store version, I promise they will taste absolutely divine. The magic is in the chewy interior and the perfectly golden, salty crust. Let’s get twisting!
Ingredients
• For the Pretzel Dough
• 1 ½ cups / 355 ml (12 fl oz) warm water (about 110°F / 43°C)
• 2 ¼ teaspoons / 7 g (0.25 oz) active dry or quick-rise yeast (1 standard packet)
• 2 tablespoons / 30 g (1.06 oz) packed brown sugar
• 1 ½ teaspoons / 9 g (0.32 oz) fine sea salt
• 1 cup / 120 g bread flour
• 3–4 cups / 360–480 g (16.9 oz) all-purpose flour, plus more for dusting
• For the Baking Soda Bath
• 2 cups / 475 ml warm water
• 2 tablespoons / 30 g (1.06 oz) baking soda
• For Serving
• ¼ cup / 57 g (2.01 oz) vegan butter, melted
• Coarse sea salt, for sprinkling
Instructions
1. In the bowl of a stand mixer, combine the warm water, yeast, and brown sugar. Let it sit for 5-10 minutes until the mixture is foamy.
2. Attach the dough hook and add the salt, bread flour, and 3 cups (720 ml) of the all-purpose flour. Mix on low speed until a shaggy dough forms.
3. Gradually add more all-purpose flour, about ¼ cup at a time, until the dough pulls away from the sides of the bowl and is no longer sticky. Knead on medium-low speed for 5-7 minutes, until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
6. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long.
7. To shape, form the rope into a ‘U’ shape, cross the ends over each other twice, then bring the ends down to the bottom of the ‘U’ to create the classic pretzel knot.
8. In a shallow dish, whisk together the 2 cups (480 ml) of warm water and the baking soda until it’s dissolved.
9. Gently dip each shaped pretzel into the baking soda bath, ensuring it’s fully submerged for about 20-30 seconds. Place the dipped pretzels onto the prepared baking sheets.
10. Sprinkle generously with coarse sea salt.
11. Bake for 12-15 minutes, or until they are a deep golden brown.
12. Once out of the oven, immediately brush the warm pretzels with the melted vegan butter. Serve warm!
Nutritional Information
• Disclaimer: The following is an estimate per pretzel, without butter topping. Actual values may vary based on and portion size.
• Calories: 285 kcal
• Carbohydrates: 58g
• Protein: 9g
• Fat: 2g
• Sodium: 550mg
Pro Tips
• Pro-Tips for Perfect Pretzels
• The baking soda bath is the non-negotiable secret to achieving that classic pretzel flavor and deep brown, shiny crust.
• Using part bread flour gives the pretzels an extra-chewy, bakery-quality texture that all-purpose flour alone can’t replicate.
• If the dough resists being rolled into a long rope, let it rest for 5 minutes. This allows the gluten to relax, making it much easier to shape.
• For a sweet twist, skip the salt before baking. After baking and brushing with butter, toss the warm pretzels in a cinnamon-sugar mixture.
FAQ
Q: Is this mall pretzel recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses warm water, plant-based yeast, flour, and vegan butter. No eggs or dairy are required to get that classic chewy texture and buttery finish.
Q: Can I use regular dairy butter instead of vegan butter
A: Absolutely. If you are vegetarian but not strictly vegan, you can substitute the vegan butter with the same amount of melted dairy butter. The recipe will still be vegetarian and equally delicious.
Q: What are some good vegetarian dips for these pretzels
A: These pretzels are fantastic with a variety of vegetarian and vegan dips. Classic choices include spicy brown mustard, a homemade vegan cheese sauce, or a savory hummus. For a sweet treat, try a vegan chocolate-hazelnut spread.
Q: How do I store leftover homemade pretzels
A: Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To restore their softness, you can briefly warm them in the microwave for 10-15 seconds or in a toaster oven before serving.
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That Irresistible Mall Pretzel, Made at Home!
Ingredients
Method
- In the bowl of a stand mixer, combine the warm water, yeast, and brown sugar.
- Let it sit for 5-10 minutes until the mixture is foamy.
- Attach the dough hook and add the salt, bread flour, and 3 cups (720 ml) of the all-purpose flour.
- Mix on low speed until a shaggy dough forms.
- Gradually add more all-purpose flour, about ¼ cup at a time, until the dough pulls away from the sides of the bowl and is no longer sticky.
- Knead on medium-low speed for 5-7 minutes, until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 equal pieces.
- Roll each piece into a long rope, about 20-24 inches long.
- To shape, form the rope into a 'U' shape, cross the ends over each other twice, then bring the ends down to the bottom of the 'U' to create the classic pretzel knot.
- In a shallow dish, whisk together the 2 cups (480 ml) of warm water and the baking soda until it's dissolved.
- Gently dip each shaped pretzel into the baking soda bath, ensuring it's fully submerged for about 20-30 seconds.
- Place the dipped pretzels onto the prepared baking sheets.
- Sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, or until they are a deep golden brown.
- Once out of the oven, immediately brush the warm pretzels with the melted vegan butter.
- Serve warm!
- Using part bread flour gives the pretzels an extra-chewy, bakery-quality texture that all-purpose flour alone can't replicate.
