Mickey Pretzels Recipe

Mickey Pretzel

This should come as a shock to absolutely no one. We love our days at the Disney Parks. We can’t get enough of the attractions, the fun, the magic and, of course, the food. That includes all the Disney snacks. While Dole Whip, Churros and Mickey Premium Ice Cream Bars get (and deserve) most of the love. There’s another that deserves recognition, as well; Mickey Pretzels!

Now, before we get started, I want to lay all my cards on the table. I don’t, really, have an “official” recipe for Disney’s Mickey Pretzels. Instead, I’m going to use the soft pretzel recipe I’ve used several times back in the days when I was catering. I’ll then show you how to form it to look similar to the snacks you get in the Disney Parks.

This is also a recipe that can be fun for the whole family. Get the kids involved and let them make their own pretzels in whatever shape they want. It’s great for a weekend, family fun, afternoon or evening!

  • This recipe can also be used to recreate the Jumbo Pretzels you find in the Germany Pavilion at Epcot. However, I thought it’d be much more fun to make them into “Mickeys”.
Enough talking! Let’s get snacking!
Mickey Pretzel Ingredients
The ingredients for our Mickey Pretzels

The Ingredients

This is another recipe that consists of, mostly, easy to find ingredients. You probably have most of them already in your pantry or refrigerator. What you don’t already have are easily found in your grocery store.

That is, except for the pretzel salt. That is more of a specialty item and is not easily found. I purchased mine online a couple of years ago while I was catering. (Thus the large sized package) You can find it in many different sizes here. You can, also, just use a coarse salt that you, probably, already have in your kitchen. Although, it doesn’t have quite the same “chunky” salt effect.

Bloming our Yeast for our Mickey Pretzels
“Blooming” the Yeast for our Mickey Pretzels

Rolling in Dough

For our Mickey Pretzels, we’ll be using another yeast dough. If you remember from our last use of a “yeast dough”, in our Cheeseburger Pods from Satu’li Canteen, we need to “activate” our yeast to get things started. That means we will add the Active Dry Yeast to a measuring cup with the Warm Water, Sugar and Salt. Mix together and let sit for about 5 minutes. The mixture should begin to bubble or “bloom”. It will then be ready to do its job.

Our kneded dough
The kneaded dough for our Mickey Pretzels

Next, add the All-Purpose Flour and Melted Butter to an electric mixer. Pour in the “bloomed” Yeast liquid and mix on low until combined using the dough hook feature. Once the mixture comes together, change the speed to medium and knead the dough for about 4 to 5 minutes. The result should be a smooth dough that looks similar to the picture above.

  • If you don’t have an electric mixer with a dough hook, you can still do this by hand. Combine all the ingredients then turn the dough out on to a lightly floured surface and knead manually for about 10 minutes until the dough is smooth and somewhat elastic.
The risen dough
The risen dough for our Mickey Pretzels

Once your dough is ready to go, place it in a lightly oiled bowl. Cover with plastic wrap and set in a warm place until the dough has approximately doubled in size; about 50 to 55 minutes.

Time to get “Twisted”

Once your dough has properly risen, the fun can truly begin. Remove the dough from the bowl on to a lightly oiled surface and divide the dough into eight evenly sized segments. If you’re going to make your more “traditional” soft pretzels, you will use only these eight pieces. To make our Mickey Pretzels, though, we’ll need to cut them into smaller segments, as well.

Rolling out our Mickey Pretzel dough
Rolling out our Mickey Pretzel dough

Next, using both hands, roll each dough segment out. Start with your hands in the center and gradually work them toward the ends while rolling. The result should be long “rope-like” segment like in the photo above. You can now start shaping it however you’d like.

Standard Pretzel Formed
“Traditional” Jumbo Soft Pretzel

Making Mickey

You can see the form for a more traditional soft pretzel above. However, we’re making Mickey Pretzels. While that process is mostly the same, you do have to “cut and paste” a few more pieces to give it the correct look.

Rolling the dough into a Mickey shape
Rolling the dough into a Mickey head shape

Using the same rolling process, create one large loop and two smaller loops. Form them together to make Mickey’s head and ears; like in the picture above. Pinch the areas where the dough connect really well to make sure they will stay connected during the cooking process.

As you can see, you already have a pretty good looking “Mickey head”. If you want, you could stop right there and move on to cooking them.

But would they really be Mickey Pretzels, then? We’re doing this all the way!
Adding the mouth to our Mickey Pretzel
Adding the mouth to our Mickey Pretzel

Roll out another, smaller piece and attach it to the lower half of Mickey’s head. Make sure it’s curving slightly upward to give it the look of a smile. Again, pinch well to make sure the segment stays attached.

Adding Mickey's Nose
The nose segment added to our Mickey Pretzels

Roll out another small piece and curve upward above the “mouth”. This will create the look of Mickey’s nose. Pinch well.

Adding the eyes
Adding the eyes to our Mickey Pretzels

Finally, roll out two small segments and connect from the “nose” to the top of the head to make Mickey’s eyes. Once again, pinch well.

There you have it. Your formed Mickey Pretzels! (Or something along those lines, anyway)

Our boiling Water and Baking Soda bath
The Boiling Water and Baking Soda bath for our Mickey Pretzels

“Pretzeling” our Pretzels

The next step is what creates the difference between a traditional yeast bread and Pretzels.

While you’re forming your Mickey Pretzels, add the Water and Baking Soda to a large pan. Bring the mixture to a rolling boil. The Baking Soda will cause it to fizz significantly.

Next, place a silicon baking mat or parchment paper on a baking sheet. Coat with a liberal amount of oil or cooking spray

  • Be sure to oil the pan well, especially if you’re using parchment paper. If you don’t, the pretzels will stick and you’ll spend a lot of time peeling paper from them. Trust me. I speak from personal, peeling, experience.
Our "boiled" Mickey Pretzels
Our “boiled” Mickey Pretzels

Add the Mickey Pretzels, one at a time, to the Baking Soda Water “Jacuzzi” and boil for about a minute. Remove and place on the prepared baking sheets.

Next, beat the egg yolk with a little water and brush the top of each pretzel. Sprinkle with your desired amount of Pretzel Salt. Place in a preheated 450ºF oven and bake for approximately 12 –  14 minutes.

Our fully baked Mickey Pretzels
Our fully baked Mickey Pretzels

Remove and cool on a baking rack for at least 5 minutes. Then serve them up and enjoy a little taste of the Disney Parks at home.

Our completed Mickey Pretzels
Our completed Mickey Pretzels

Our Conclusion

Okay, so my Mickey Pretzel shapes may look a little more like a “bear” than the “Leader of the club that’s made for you and me”. (heck, calling it a “bear” may even be a little generous) However, I found them just as fun as the snacks you get inside the Disney Parks. They’re crispy on the outside and soft and airy on the inside with that traditional “pretzel” flavor that you’d expect. The Pretzel Salt really ties the whole thing together. I also mixed a little mustard and Sriracha as a slightly spicy dipping sauce to accompany my “Mickeys”.

They are absolutely “Mickey-Tastic”!

Get the family together and bring this fun, hands on, Disney Dish to your kitchen, this weekend!

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

 

 

Mickey Pretzels

Makes approximately 5 Mickey or 8 Traditional Pretzels

 

For Dough
  • 1 1/2 cups – Warm Water
  • 1 tbls – Sugar
  • 2 tsp – Kosher Salt
  • 2 1/4 tsp – Active Dry Yeast
  • 4 1/2 cups – All-Purpose Flour
  • 2 oz – Unsalted Butter – Melted
For Boiling
  • 10 cups – Water
  • 2/3 cup – Baking Soda
For Baking
  • Vegetable Oil of Cooking Spray – For Pans
  • 1 – Large Egg Yolk
  • 1 tsp – Water
  • Pretzel Salt – To Taste
Directions
  • Combine Warm Water, Sugar, Salt and Active Dry Yeast. Let sit for approximately 5 mins; until bubbles form
  • Add the All-Purpose Flour, Melted Butter and Yeast Mixture to the bowl of an electric mixer with a dough hook. Mix on low until combined then increase the speed to medium and knead for an additional 4 to 5 minutes. The dough should be smooth and slightly elastic. (You can also knead by hand for approximately 10 minutes)
  • Place the kneaded dough into a lightly oiled bowl, cover and set in a warm place until the dough has risen to approximately double in size; about 50 minutes
  • Remove the risen dough on to a lightly oiled surface and cut into equal sized pieces
  • Use your hands to roll the dough out into a long “rope” by beginning in the middle of the dough and working them toward the outer edges
  • Shape into whatever pretzel form you desire
  • Preheat oven to 450ºF
  • Add the Baking Soda and Water to a large pan and bring to a rolling boil; the Baking Soda will make the water “fizz”
  • Drop the formed Pretzels into the Baking Soda Water Bath and boil for approximately 1 minute
  • Place the Boiled Pretzels on a well oiled baking sheet lined with a silicon mat or parchment paper
  • Beat together the Egg Yolk and Water and brush the tops of each Pretzel. Sprinkle with Pretzel Salt, if desired
  • Bake at 450ºF for 12 – 14 minutes
  • Remove and place on a cooling rack for at least 5 minutes before serving

 

Be sure to check out our other Disney Dishes

Avocado Margarita from La Cava del Tequila

Molten Chocolate Cake

Enchanted Cauli-Flower Sandwich from Red Rose Taverne

Wild Mushroom Risotto from Palo

Cheeseburger Pods from Satu’li Canteen

Lobster Nachos from Lamplight Lounge

Cocoa Brownies with Browned Butter

S.E.A. Shu Mai from Jungle Navigation Company LTD Skipper Canteen

Hoisin Sticky Spare Ribs from Morimoto Asia

Herb-Crusted Rack of Lamb from Blue Bayou Restaurant

Ratatouille from Ratatouille

Peanut Butter Blondies from Sweet On You

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