Ingredients:

  • 1.5 cups warm water (355ml) at 110°F
  • 1 tbsp brown sugar (12g)
  • 1 packet active dry yeast (7g)
  • 2 oz unsalted butter (56g), melted
  • 2 tsp kosher salt (12g)
  • 4.75 cups bread flour (approx. 600g)
  • 1 tsp vegetable oil
  • 10 cups water for alkaline bath
  • 0.67 cup baking soda (160g)
  • 1 large egg
  • 2 tbsp pretzel salt
  • 3 tbsp unsalted butter (42g), melted for brushing

Instructions:

  1. In a stand mixer bowl, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. Whisk in 2 oz of melted butter and kosher salt.
  2. Gradually add bread flour while kneading with a dough hook on medium speed for 5-7 minutes until the dough is smooth and tacky. Place in an oiled bowl, cover, and let rise in a warm spot for 50 minutes or until doubled in size.
  3. Punch the dough down and divide into 8 equal portions. For each Mickey shape, create one large ball for the head and two smaller balls for the ears. Roll the pieces and fuse the ear-circles to the head-circle using a pinch-and-roll technique.
  4. Bring 10 cups of water and 0.67 cup baking soda to a rolling boil. Submerge each shaped pretzel for 30 seconds, then remove with a slotted spatula and place on a parchment-lined baking sheet.
  5. Brush the pretzels with egg wash (1 egg beaten with 1 tbsp water) and sprinkle with pretzel salt. Bake at 450°F (232°C) for 12 minutes until deep mahogany brown.
  6. Remove from oven and immediately brush with the remaining 3 tbsp of melted butter before serving.