It’s National Pretzel Day! One of my favorite Disney park snacks are the big, soft, Mickey pretzels and today I’m excited to share this delicious homemade version! These soft, salty Mickey pretzels are perfect on their own or with some homemade cheese dip!
Pretzels are something I hadn’t really thought about making at home. However, with the current shelter-in situation, I thought it would be a fun weekend project. While they do take a little bit of time, these pretzels are pretty straightforward to make.
To start, combine the warm water, salt, and sugar in a large bowl. Sprinkle the yeast on top and let sit for about 5 minutes or until the mixture becomes foamy. Add the flour and oil and mix together to form a shaggy dough. Then, using your hands, knead the dough (can be done in the bowl) until it’s smooth. If you have a stand mixer with a dough hook, you can also use this, but it’s not necessary.
Transfer the smooth dough to a greased bowl. I used a tablespoon of vegetable oil to grease my bowl. Cover with plastic wrap and let rest for 1 hour in a room temperature or warm place.
Once the dough has rested, you’ll want to prep the materials for boiling and baking the pretzels. First, preheat your oven to 450 F and line two baking sheets with parchment paper. Lightly grease the parchment paper and set aside.
Next, add the baking soda and ten cups of water to a large pan or pot. I found it easiest to use a high sided saute pan and you’ll need to be able to reach in and flip the pretzels as they boil. A dutch oven or other large pot would also work. Bring the mixture to a rolling boil.
Transfer your dough to a lightly greased workspace. Cut the dough into 8 equal portions. Using your hands, roll each piece into a thin rope about 18 inches long. Twist the rope into a Mickey shape by laying part of the dough rope flat horizontally and then curving into a circle on the left to make the left ear. Place that part of the dough rope over the horizontal dough rope and continue to curve it around to make the face. Bring the dough rope back up to ear level, slipping it under the free edge of the first horizontal dough rope, and curve into a circle to make the right ear. Tuck the free edge of the right ear until the free edge of the first horizontal dough rope. Place on prepared baking sheets.
Once all of the pretzels have been shaped, use a flat spatula to drop one pretzel at a time into the boiling water. Let it boil for 30 seconds on each side before removing and placing back on the parchment lined baking sheets.
Brush the boiled pretzels with the beaten egg and sprinkle with a coarse salt or pretzel salt. I didn’t have any pretzel salt, so I used a coarse kosher salt. Transfer to the oven and bake for 10-15 minutes or until the pretzels are golden brown. Transfer to a wire rack to cool while you make the cheese sauce, or enjoy them right from the oven!
To make the cheese sauce, first melt the butter in a small saucepan. Whisk in the flour and cook, stirring constantly for 30 seconds. Turn the heat down to medium low and add the milk. Bring the mixture to a simmer and cook, stirring occasionally, until it’s thickened. Remove from the heat and stir in the shredded cheese and salt. I used extra sharp cheddar that I shredded using a small grater. I found shredding it myself made smaller shreds which melted faster. Serve warm.
Enjoy these Mickey Pretzels! Happy Pretzel Day!
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Mickey Pretzels
Ingredients
Pretzels
- 1 ½ cup warm water (100-110 F)
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 packet active dry yeast
- 4 ½ cups all-purpose flour
- 2 tablespoons vegetable oil
- ⅔ cup baking soda
- 10 cups water
- 1 large egg, beaten
- coarse salt or pretzel salt
Cheese Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- 4 ounces extra sharp cheddar cheese, shredded
- pinch salt
Instructions
Pretzels
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In a large bowl, mix the warm water, salt, and sugar until combined. Sprinkle the yeast on top and rest for 5 minutes, or until the yeast starts to foam.
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Add the flour and vegetable oil and mix together using a spatula until a dough starts to form. Use your hands to knead the dough until it is smooth.
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Transfer dough to a greased bowl, cover with plastic wrap, and let rest for 1 hour.
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Preheat the oven to 450 F. Line two baking sheets with parchment paper. Lightly grease the parchment paper with vegetable oil.
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Add the baking soda and 10 cups of water to a large pot or high sided saute pan and bring to a rolling boil.
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Place dough onto a lightly greased working space and cut into eight pieces. Using your hands, roll each piece of dough into a thin rope about 18 inches long.
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Twist the rope into Mickey shape by laying part of the dough rope flat horizontally and then curving into a circle on the left to make the left ear. Place that part of the dough rope over the horizontal dough rope and continue to curve it around to make the face. Bring the dough rope back up to ear level, slipping it under the free edge of the first horizontal dough rope, and curve into a circle to make the right ear. Tuck the free edge of the right ear until the free edge of the first horizontal dough rope. Place on prepared baking sheets.
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Using a flat spaulta, drop pretzels, one at a time, into the boiling water. Boil each side for 30 seconds. Transfer boiled pretzels back to the baking sheets.
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Using a pastry brush, brush boiled pretzels with the beaten egg and sprinkle with salt.
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Bake for 10-15 minutes or until the pretzels are golden brown.
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Transfer to wire racks to cool or enjoy warm.
Cheese Sauce
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In a small saucepan, over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
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Add the milk and whisk until there’s no lumps. Turn heat to medium low and bring the milk to a simmer, stirring occasionally. Cook for 2-3 minutes or until the mixture has thickened.
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Remove from the heat and add the cheese and a pinch of salt. Stir until well combined. Serve warm.