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Mickey Pretzels

It’s National Pretzel Day and there’s nothing better than a warm soft Mickey Pretzel! This homemade version is soft, salty, and perfect with cheese dip!
Course Appetizer, Side Dish
Keyword pretzels
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 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

  1. 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.
  2. 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.
  3. Transfer dough to a greased bowl, cover with plastic wrap, and let rest for 1 hour.
  4. Preheat the oven to 450 F. Line two baking sheets with parchment paper. Lightly grease the parchment paper with vegetable oil.
  5. Add the baking soda and 10 cups of water to a large pot or high sided saute pan and bring to a rolling boil.
  6. 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.
  7. 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.
  8. 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.
  9. Using a pastry brush, brush boiled pretzels with the beaten egg and sprinkle with salt.
  10. Bake for 10-15 minutes or until the pretzels are golden brown.
  11. Transfer to wire racks to cool or enjoy warm.

Cheese Sauce

  1. In a small saucepan, over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
  2. 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.
  3. Remove from the heat and add the cheese and a pinch of salt. Stir until well combined. Serve warm.