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Mickey Soft Pretzels At Home

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Welcome to this month’s Blogorail Teal loop. Today we are sharing easy Disney snack recipes.


Mickey Soft Pretzels

A trip to Walt Disney World is not complete unless I’ve treated myself to a Mickey shaped soft pretzel (or 3). It’s my favorite go-to snack. Thankfully, there is an easy way to make them at home to satisfy my pretzel cravings.

Mickey Pretzels in the Parks

As the self proclaimed snack tester in our family, I’ve made it my mission to try as many Walt Disney World snacks as I can each trip. But no matter how many I try, I always keep coming back to my go-to snack, the soft pretzel. Walt Disney World is home to not one, but three different types of soft pretzels, traditional salty, sweet cream cheese and jalapeno stuffed. Of the three my favorite is the traditional salty mainly because it is the only variety that come shaped like Mickey.

Unfortunately, trips to the World are few and far between. It’s not convenient for us to hit the parks once a craving for a Mickey pretzel hits. While there are frozen pretzels at the local grocery store, they just don’t fit the bill. The solution: make them at home! You’d be surprised by just how easy it is to whip up a batch of Mickey shaped soft pretzels. In just a few hours, my kids and I made 16 Mickey shaped pretzels in two different varieties. Here’s how we did it.

Ingredients

For the pretzel dough:
2 cups hot water
1 Tablespoon sugar
1 packet instant active dry yeast
5 cups flour
1 Tablespoon of saltFor water bath:2 inches of water in a large sauce pan
2 Tablespoons of baking sodaFor the traditional salty pretzels:egg wash (1 egg beaten with a splash of water)
kosher saltFor the sweet cream cheese pretzels:

1 8 oz package of cream cheese
1 cup confectioner’s sugar
cinnamon sugar mix (for sprinkling)

*You will need a stand mixer for this recipe

Directions

Making the dough

1. Add 1 Tablespoon of sugar to the 2 cups of hot water. Stir. Sprinkle in the packet of instant active dry yeast. Stir again. The mixture should start to bubble slightly. Let it rest for 5 minutes. Set aside.
2. Fit a dough hook on your stand mixer. In the bowl, put the flour and the salt. Mix on low. Add the yeast mixture. Mix on low, then medium until the dough pulls away from the sides of the bowl.
3. Pour the dough out on a floured surface and kneed it until smooth. Place the dough in an oiled bowl (I sprayed mine with cooking spray) and cover with plastic wrap. Let the dough rest in a warm spot until it has doubled in size.
4. While the dough is rising, prepare the water bath. Gently heat 2 inches of water with 2 Tablespoons of baking soda. Preheat your oven to 450 degrees.

Making the Pretzel Shapes

5. When the dough is ready, place it on a floured surface. Roll out the dough until it’s about the size of a pizza.
6. Take a pizza cutter an cut the dough into 16ths.
7. Roll each 16th into a long snake about 18″ long. Place the snake horizontally in front of you to begin shaping your pretzels.
8. Take the two ends and cross them upward to make bunny ears. Take the right bunny ear and shape it into a Mickey ear. Do the same for the left ear. Press to secure the ears in place. Flip the pretzel over and press again.

Poaching & Baking the Pretzels

9. Place the pretzel into the water bath and let it poach until it rises to the top. Use a slotted spoon to take out the pretzel. Shake off the excess water. Then place the pretzel onto a parchment lined or silicone lined baking sheet.
10. Brush each pretzel with egg wash and sprinkle with salt. Bake for 12-15 minutes.

Sweet Cream Cheese Variation

1.  Prepare the sweet cream cheese filling by putting cream cheese and confectioner’s sugar in the bowl of a stand mixer. Mix on low, then medium until well combined. Put the filling into a piping bag or ziploc bag for piping.
2. Instead of rolling the 16ths into snakes, use a rolling pin to flatten the dough until it’s about one inch wide. Pipe the filling down the middle of each strip. Tuck and roll both sides until the filling is tightly inside.
3. Continue with steps 9-10 above.
Both styles of pretzels came out chewy and golden. Watch the sweet cream cheese once carefully as they bake. If they are not rolled tightly enough the filling will ooze.
This was a great recipe to make with the kids. It was so easy for them to do. Once we’re done tasting our delicious creations, we’re going to pop the leftovers in the freezer. It’ll be perfect for the next time a craving strikes.


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Recipe

Mickey Soft Pretzels At Home
Author: Lisa Cameron
Ingredients
  • For the pretzel dough:

  • 2 cups hot water
  • 1 Tablespoon sugar
  • 1 packet instant active dry yeast
  • 5 cups flour
  • 1 Tablespoon of salt
  • For water bath:

  • 2 inches of water in a large sauce pan
  • 2 Tablespoons of baking soda
  • For the traditional salty pretzels:
  • egg wash (1 egg beaten with a splash of water)
  • kosher salt
  • For the sweet cream cheese pretzels:

  • 1 8 oz package of cream cheese
  • 1 cup confectioner’s sugar
  • cinnamon sugar mix (for sprinkling)
  • *You will need a stand mixer for this recipe
Instructions
  1. Add 1 Tablespoon of sugar to the 2 cups of hot water. Stir. Sprinkle in the packet of instant active dry yeast. Stir again. Mixture should start to bubble slightly. Let it rest for 5 minutes. Set aside.
  2. Fit a dough hook on your stand mixer. In the bowl, put the flour and the salt. Mix on low. Add the yeast mixture. Mix on low, then medium until the dough pulls away from the sides of the bowl.
  3. Pour the dough out on a floured surface and kneed it until smooth. Place the dough in an oiled bowl (I sprayed mine with cooking spray) and cover with plastic wrap. Let the dough rest in a warm spot until it has doubled in size.
  4. While the dough is rising, prepare the water bath. Gently heat 2 inches of water with 2 Tablespoons of baking soda. Preheat your oven to 450 degrees.
  5. When the dough is ready, place it on a floured surface. Roll out the dough until it’s about the size of a pizza.
  6. Take a pizza cutter an cut the dough into 16ths.
  7. Roll each 16th into a long snake about 18″ long. Place the snake horizontally in front of you to begin shaping your pretzels.
  8. Take the two ends and cross them upward to make bunny ears. Take the right bunny ear and shape it into a Mickey ear. Do the same for the left ear. Press to secure the ears in place. Flip the pretzel over and press again.
  9. Place the pretzel into the water bath and let it poach until it rises to the top. Use a slotted spoon to take out the pretzel. Shake off the excess water. Place the pretzel onto a parchment lined or silicone lined baking sheet.
  10. Brush each pretzel with egg wash and sprinkle with salt. Bake for 12-15 minutes.
  11. Sweet Cream Cheese Variation
  12. Prepare the sweet cream cheese filling by putting cream cheese and confectioner’s sugar in the bowl of a stand mixer. Mix on low, then medium until well combined. Put the filling into a piping bag or ziploc bag for piping.
  13. Instead of rolling the 16ths into snakes, use a rolling pin to flatten the dough until it’s about one inch wide. Pipe the filling down the middle of each strip. Tuck and roll both sides until the filling is tightly inside.
  14. Continue with steps 9-10 above.
  15. Both styles of pretzels came out chewy and golden. Watch the sweet cream cheese once carefully as they bake. If they are not rolled tightly enough the filling will ooze.

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Thursday 7th of July 2016

[…] 4th Stop – Home is Where the Mouse Is | Mickey Soft Pretzels […]

Mary

Sunday 21st of February 2016

I am going to share this with my husband. He make the pretzel bread from Le Cellier all the time. He should be able to whip these up!

Naomi

Monday 15th of February 2016

These look delicious and fun to make! I'm sure my kids would enjoy helping me make these. We love soft pretzels, especially when they are shaped like Mickey.

Jennifer Kaufman

Thursday 11th of February 2016

These look so yummy! My kids would love to try this sometime, and I can't resist a good soft pretzel! :)

Lynn

Friday 5th of February 2016

I've never been brave enough to tackle something like this at home but you make it seem so easy! What a great snack to make between trips

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