We’ve all done it!…. Gone past the Mr Pretzel free sample lady more than once, don’t even try to say you haven’t!! 😛
Who can blame us? They taste SO yummy! The comforting warm sweet sensation just takes over your taste buds & makes you reverse, change your hair add some sunglasses a bit like this lil lady –
& grab another sample or 2 before you buy your own to devour! Only problem is deciding on which flavour to choose! I always go for the classic cinnamon, but there are many options!
My son really missed these pretzels!… I would call him Sugar Lips for this exact reason! (picture a face full of sugary cinnamon) Not having access to Westfield Shopping Center, or any other pretzel place, I thought I’d try to replicate the Mr Pretzel recipe & I must say I was highly impressed with the outcome as I’ve never tried to make these before, too much “faffin” for my liking! But when you’ve got a hankering for something sweet & nothing curbs that craving, it’s time to take matters into your own hands & try to show Mr Pretzel that Mrs Pretzel (me) can go one better! These are well worth the faff!
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So here is my lush Cinnamon Pretzel Copycat Recipe!
- 1 pack quick action yeast
- 2 tablespoons caster sugar
- 1 teaspoon salt
- 2 cups bread flour
- 2 cups plain flour
- 1.5 cups lukewarm milk
- 4 tablespoons butter
- 2 cups very hot water
- 2 tablespoons bicarbonate of soda/baking soda
- 2 tablespoons of melted butter
- Some caster sugar/cinnamon
- Mix the yeast, salt, sugar and flours in a large bowl (I use my Kenwood Stand > Mixer < for this and mix with a dough hook)
- Stir 100g melted butter into a measuring jug containing the lukewarm milk.
- Gradually pour the milk and butter into the flour and mix.
- You may not need all the liquid. When it comes into a soft ball of dough knead for about 8-10 minutes.
- Cover the bowl with cling film or a plate and let it rise in a warm room until double in size – about 1-2 hours.
- Preheat the oven to gas mark 6/200 degrees.
- Cut the dough into 16 equal portions.
- Roll each piece into a thin sausage (don’t use any flour or it won’t roll) about 2 feet long.
- To form the pretzel cross the ends of the rope then twist to cross them over again. Take the twisted ends up to the top of the hoop and flip the whole thing over.
- Dissolve the bicarb in a bowl with the very hot water.
- Dip each pretzel into the bicarb water bath.
- Drain them on a cooling rack while you do the rest.
- Rub some butter onto two baking sheets, or use baking paper to keep the pretzels from sticking. Place your wet pretzels onto the baking sheets.
- Bake for 5 minutes, spin the tray round and bake for 4-5 minutes more - 9-10 minutes in total.
- While the pretzels are baking, melt the last 2 tablespoons of butter. When they come out of the oven brush each pretzel with melted butter.
- Then dip immediately in the caster sugar mixed with cinnamon, or you could sprinkle them with sea salt and give them a savory twist.
It doesn’t matter if you don’t get these the right shape. They taste amazing any way you wrap them! I even made some into spirals and used plain caster sugar for those who don't like cinnamon.
These turned out so well, my son even said “they taste just like the pretzels in Westfield” …. Well if that isn’t a compliment, I don’t know what is? Once you try these, you’ll want to make them again & again because they will be demolished in no time & everyone will love them!
These need to be tried savory with some Mozzarella Cheese & Pepperoni or keep it sweet & try adding Nutella, or fruit & syrup for a different variety! Would you stay sweet or try them savory? Let me know in the comments below & don’t forget to share!