This Copycat Mall Pretzel Recipe is the closet recipe to those super amazing pretzels sold at the mall. After experimenting with a secret ingredient, that changed an ordinary pretzel recipe to amazing! A must-try pretzel recipe, especially during this quarantine time!  

mall pretzels like auntie anne's or pretzel time maker with butter

Homemade pretzels are easy to make, especially if you have a kitchen-aid mixer! The mixer does the kneading so you’re not doing any arm workouts and the pretzels are done in a reasonable time! My children absolutely love these pretzels and one of my sons even commented “they’re the best ever”!  If you like Pretzel Time Pretzels or Auntie M’s then are you in for a treat!

After making batches of pretzels one day, I decided to experiment. I added baking powder to one and let me tell you, they came out so fluffy, so soft and so close to those mall pretzels, that I was just amazed! I even texted my friend the same day to share the excitement because it’s truly exciting when you have a successful trial of attempting to replicate something! You seriously need to try these pretzels! This recipe makes 6 pretzels that you may want to double on, because they will go quick!

 

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How to make Copycat Mall Pretzel Recipe:

Mall Pretzels (Copycat Recipe)

Prep Time: 38 minutes
Cook Time: 8 minutes
Total Time: 46 minutes
Servings: 6 pretzels
Author: Alyona's Cooking
This Copycat Mall Pretzel Recipe was the closet I ever got to those super amazing pretzels sold at the mall. I have tried a good recipe before, but not quite like the mall ones. After experimenting with a secret ingredient, that changed an ordinary pretzel recipe to amazing! 

Ingredients

Mall Pretzels Dough:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 teaspoons yeast
  • 2 cups + 2 Tbsp of all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp salt
  • 1/2 teaspoon baking powder
  • 2 tbsp butter melted

Baking Soda Solution:

  • 2 cups warm water
  • 2 tbsp baking soda

Butter Topping:

  • 6 tbsp butter melted
  • coarse salt

Instructions

How To Make Mall Pretzels:

  • Microwave the milk and water for 45 seconds or until warm. Stir in the yeast and allow to proof 5 minutes.
  • Meanwhile, in the bowl of a stand mixer combine the flour, sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead 7 minutes over medium-high speed. (Dough should be smooth and tacky.)
  • Lightly grease the top of the dough and allow to rise in a warm place for 30 minutes. Meanwhile in a shallow bowl, dissolve the baking soda in water. Set aside.
  • Preheat oven to 410°F. Cut dough into 6 equal pieces. Roll and stretch each piece into a 30" rope. Then holding the ends, make a U-shape and twist twice. Pinch ends to the pretzel.
  • Dip Pretzels in the baking soda solution and immediately place onto a sheetpan. Bake 8 minutes. Dip in the melted butter topping and sprinkle with coarse salt.

Notes

Note: Broil pretzels over Hi for an extra minute to get evenly browned pretzels. 
  • Dust pretzels with a cinnamon sugar mixture for dessert Pretzels!
  • Make a Mustard dip by mixing 2 Tbsp mayo, 1 tsp yellow mustard and 1 Tbsp brown sugar. 

Nutrition per serving

Serving: 1PretzelCalories: 367kcalCarbohydrates: 49gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 42mgSodium: 1632mgPotassium: 162mgFiber: 2gSugar: 13gVitamin A: 499IUCalcium: 58mgIron: 2mg

Pretzel Finds:

Q&A

Does Auntie Anne’s fry pretzels?

The pretzels at Auntie Anne’s are made fresh at each location! Each location is sent a signature flour mixture that then gets prepared by adding water and yeast. Employees then bake the pretzels and finish them off with butter and salt.

What is the purpose of the baking soda bath for pretzels?

A baking soda solution is the browning agent for pretzels. Without it they remain pale and lack in texture. Pretzels take as quick as 8 minutes to bake and if you omit the soda solution bath they will not brown in time for exceptionally soft pretzels.

Ingredients needed to make Mall Pretzels:

  • milk
  • water
  • yeast
  • brown sugar
  • butter
  • salt
  • baking powder
  • flour
  • Baking soda solution

What kind of salt do you use for pretzels?

Any coarse food grade salts can be used for Pretzels. Coarse salt is bigger in texture making it more visible on foods.

How do get salt to stick to pretzels?

The best way to make salt stick to pretzels is to brush the pretzels with butter before sprinkling on the salt.

Tips

  1. Use a coarse salt to get those big white specks on your pretzels!
  2. A baking soda solution gives pretzels there brown color don’t skip it!
  3. Dust with a cinnamon sugar mixture for a dessert pretzel!
  4. Broil over hi for an extra minute for to get evenly browned pretzels.

 

 

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Recipe Rating




40 comments

    • Thanh

    Made these for the first time for the family and they were wonderful. All though I did have a problem with the dough being too stick, I just added more flour, and it was perfect. I’ll try cutting out 1/2 c of water next time. Definitely need to work on my pretzel shaping skills a little more. Overall great recipe. Totally satisfied our craving. Thanks!

      • Alyona’s Cooking

      Hi Thanh, thank you for the feedback! What kind of flour did you use?

    • Heidi

    This pretzel recipe is the BEST! The search is over! The dough is sticky but manageable if you rollout in dusted flour on the countertop.

      • Alyona’s Cooking

      I’m glad to hear, Heidi! My children beg me to make these!

    • Shayna

    Ok mine totally failed..not sure what I did wrong. They are soo sticky and wouldn’t even roll out. Followed recipe exactly

      • Alyona’s Cooking

      Hi Shayna, altitude, and elevations vary from location to location so depending on where you live you may need to add additional flour. I’d recommend to decrease the liquid by half a cup next time instead of adding more flour.

    • Jason

    Lovely , Could you please convert these to European. You’re beloved fans from across the pond (UK) would love to try these!

      • Alyona’s Cooking

      Hi Jason, thanks for finding interest in our recipes! Perhaps there are good conversion sites to better help you in the metric system you’re looking for.

    • Nyssa

    This looks great! Question- can you make the dough ahead and then do the baking soda rinse and oven baking later?

      • Alyona’s Cooking

      Hi Nyssa, perhaps if you refrigerated the dough. Once you activate the yeast in warm water it’ll tend to grow on you so use cooler water and put in the fridge to slow down the proofing process.

    • Shelby

    I am having a hard time with the flour proportions as ive seen in other comments. The dough is pretty runny and going to need quite a bit more flour to be manageable.

      • Alyona’s Cooking

      Hi Shelby, depending on the kind of flour you use and altitude levels you may need more flour. However, to not mess with the flavor and addition of flour I’d just decrease the water by 1/2 cup and see how it turns out from there.

    • Danielle C

    If I double the recipe do I also double the yeast and Baking powder?

      • Alyona’s Cooking

      Hi Danielle, correct!

    • Valerie

    Can you substitute almond milk?

      • Alyona’s Cooking

      Hi Valerie, you could.

    • Jennifer

    What kind of yeast? The regular active dry yeast or quick rise?

      • Alyona’s Cooking

      Hi, Jennifer, I use the active dry yeast, although either one will work.

    • Marie

    I made these without a kitchen aide mixer and they were sooo amazing. I’ve tried a ton of soft pretzel recipes and this is my favorite hands down!

      • Alyona’s Cooking

      Hi Marie, thank you for such wonderful feedback! I’m glad there your favorite!

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