Mall Pretzel Copycat (Dairy Free)
Recipe type: Bread
Serves: 12
  • 1 package dry active yeast or 2¼ teaspoons (I used Fleischmann's Instant Dry Yeast)
  • 2 Tablespoons packed brown sugar
  • 1⅛ teaspoon salt
  • 1½ cups warm water
  • 4 cups all purpose flour
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  • For The Soda Bath:
  • 2 cups warm water
  • 2 Tablespoons baking soda
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  • Coarse Kosher salt or pretzel salt for topping
  • Olive Oil for brushing tops
  1. Add yeast & warm water to mixing bowl. Add in brown sugar, flour, & salt. Mix ingredients together.
  2. Knead about 8 minutes either by hand, with a dough hook on a stand mixer, or in your bread machine on dough setting. If the dough is too sticky add a little extra flour, if it's too dry add a little extra water. You want the dough to form a ball.
  3. Cover & let rise for 1 hour or until double in size.
  4. Line baking sheets with non stick baking mats or parchment paper. Mix baking soda & warm water together for the soda bath in a shallow dish, I use a 8x8 pan.
  5. Preheat oven to 450 F.
  6. Use a little oil on the surface your rolling your pretzels out on. Divide dough into 12 balls.
  7. Roll each ball out on lightly oiled surface to form a 3' rope. Shape into pretzels.
  8. Dip in the water/baking soda solution. Place on prepared baking sheets. Let rise 15 minutes.
  9. Bake at 450 F. for 8-10 minutes or until edges of pretzels are starting to turn golden brown.
  10. Brush with olive oil & sprinkle with salt to taste.