These Mickey pretzels are the perfect snack for a crowd and so much fun to make during baseball season! These pretzels are soft and chewy and served alongside a creamy, cheesy mustard dipping sauce.
These Mickey pretzels are the best homemade pretzels! They are baked in the oven until golden brown and brushed with melted butter. You and your family will absolutely love them.
If you are looking for more delicious snack recipes, make sure to try my Spring Kids Charcuterie Board and Queso Dip Recipe with Mickey Chips.
WHY YOU WILL LOVE THIS
- Can be made a head of time. I love this pretzel recipe because the dough can be made the night before and baked fresh the following day.
- Perfect for a crowd. These pretzels are great to serve on a platter and are delicious with other dipping sauces. Add some salami or sausages and you have one spectacular spread.
- Easy to make. These homemade pretzels are easy to make and so worth the effort. Everyone will be raving about them!
- The best cheese sauce. This rich and creamy cheese sauce has a little kick of mustard to give you the best of both worlds.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Bread flour- I use bread flour because of its high protein content which creates more gluten in the dough. This gives the pretzels a chewy texture that we all love.
- Pretzel salt- If you love salt on your pretzels like I do, make sure to use pretzel salt. If you don't have any on hand, any coarse salt will do.
- Baking soda- I use this in my poaching liquid. Not only does it improve the color of the pretzels, but the texture and taste as well.
- Brown sugar- I use brown sugar in this recipe. I love the caramel, malty flavor the brown sugar adds to these pretzels.
- Yeast- I use Fleischmann's active dry yeast.
- Cheddar cheese- I use Tillamook block cheddar cheese vs. pre-shredded cheese. This helps give the sauce a smooth consistency and retain its creamy texture.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these pretzels. This recipe uses a stand mixer with a dough hook attachment.
STEP 1: Make the dough. In bowl of stand mixer, dissolve the yeast into the warm water. Sprinkle with white granulated sugar. Let bloom for 5 minutes.
STEP 2: Mix the dough. Add flour, softened butter, brown sugar and salt.
STEP 3: Knead dough. With dough hook attached, knead dough on medium speed for 10 minutes.
STEP 4 : Let rise. Place dough into a lightly oiled bowl. Cover and let dough rest in a warm spot for 1 hour or until doubled in size.
STEP 5: Divide dough. Punch the dough back down and divide into 6 equal balls, using a kitchen scale. Roughly around 4 oz each.
STEP 6: Roll dough. Take each ball of dough and begin rolling into a 24" rope. Make sure rope is even thickness.
STEP 7: Shape dough. Take rope and make into a thin U shape. Twist it once to create a circle and take two ends and tuck them underneath the dough to create Mickey's ears.
STEP 8: Poaching pretzels. Bring water and baking soda to a medium boil. Poach pretzels for 30 seconds.
STEP 9: Bake pretzels. Place poached pretzels onto a silicone mat. Brush with egg wash and sprinkle with salt. Bake at 425 degrees for 11 minutes or until they are deep golden brown. Remove from oven and brush with melted butter.
STEP 10: Cheese sauce. Melt butter in saucepan. Add flour and whisk for 1 minute. Add milk and whisk until thickened. Mix in cheddar cheese, cream cheese, mustard, smoked paprika and season with salt.
EXPERT BAKING TIPS
- After poaching your pretzels, place them onto a sheet pan lined with a silicone baking mat. Do not use parchment paper, as the water will cause them to stick.
- Use warm water to help activate the yeast, around 110 degrees. Make sure it's not too hot or else it will kill the yeast and you will have to start over.
- Let dough proof in a warm place. I sometimes place it on top of my stove or near a window with indirect sunlight.
- Use block cheese instead of pre-shredded. It will give you a creamy sauce and maintain it's smooth consistency.
Poaching the pretzels in a baking soda bath helps set the crust before going into the oven. This gives you a wonderful chewy texture. It also helps give the pretzels a nice deep brown color.
Yes! After kneading, place your prepared pretzel dough inside the refrigerator for up to 1 day. Remove from refrigerator and let rise for 1 hour. Follow the remaining instructions in recipe.
You can skip the salt and cheese sauce. Instead, brush tops and bottoms with melted butter once they are baked and sprinkle with cinnamon sugar.
STORING AND FREEZING
These Mickey pretzels are best enjoyed the day you make them but if you have any leftovers, store them in an airtight container or wrap them in plastic for up to one day.
Wrap each pretzel individually in plastic wrap or place a sheet of parchment paper in between pretzels. Place them inside a Ziplock freezer bag for up to 1 month.
To reheat them, place pretzel in a 350 degree toaster oven for 4-6 minutes. I do not recommend reheating them in a microwave.
OTHER MICKEY SHAPED RECIPES TO TRY
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Mickey Pretzels with Cheese Sauce
- 1 cup Water
- 2 ¼ teaspoon Dry active yeast
- ½ teaspoon White granulated sugar
- 2 ½ cups Bread flour
- 1 tablespoon Light brown sugar
- 1 tablespoon Unsalted butter softened
- 1 teaspoon Salt
- ¼ cup Unsalted butter for brushing
- 1 each Egg yolk
- 1 tablespoon Water
- Salt Pretzel
- ½ cup Baking soda for poaching
- 8 cups water for poaching
- 4 tablespoon Unsalted butter
- 4 tablespoon All purpose flour
- 2 cups Whole milk
- 1 tablespoon Mustard
- 8 oz Sharp cheddar cheese
- 2 oz Cream cheese
- ½ teaspoon Smoked Paprika
- Salt To taste
- Activate yeast. Whisk warm water, sugar and yeast together inside bowl of standing mixer. Let bloom for 5 minutes. You will see foam and tiny bubbles begin to form once the yeast is activated.
- Combine dry ingredients. Using a dough hook, add flour, brown sugar and salt to yeast mixture. Add softened butter and begin mixing on low speed until dough starts to combine. Turn up to medium speed and knead for 10 minutes.
- Place dough into a lightly greased bowl. Cover and let rest for 1 hour or until doubled in size.
- Before you begin to roll dough, heat up water and baking soda to a boil. Preheat oven to 425 degrees. Line 2 sheets with silicone baking mats.
- Once dough is finished resting, punch down to let out all of the air bubbles. Using a kitchen scale, divide into 6 equal balls, roughly around 4 oz each.
- For each ball, roll into a 24" rope. Make sure each rope is even thickness. Take rope and form a thin "U" shape. Twist once and take each end and tuck them underneath to form Mickey's ears.
- Gently place into poaching liquid for 30 seconds. Remove with a slotted spoon and place onto baking sheet. Continue with the remaining pretzels.
- Mix together egg yolk and water and brush egg wash onto pretzels. Sprinkle with pretzel salt.
- Bake in oven for 11 minutes or until they are a deep golden brown. Remove from oven and brush with melted butter. Serve warm.
- Melt butter inside medium sauce pan. Add flour and whisk for 1 minute until mixture begin to bubble. Slowly add milk and whisk until mixture thickens. Continuously whisk to avoid scorching.
- Once mixture has thickened, add cheddar cheese and cream cheese. Stir until melted. Add mustard, smoked paprika and season with salt. Serve warm with pretzels.
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