Saturday Snacks: Mickey Pretzels at Home

Everyone has their favorite Walt Disney World snack. It's the snack that you absolutely HAVE TO HAVE before leaving the park on the last day of your visit. Some of us may even set out to see how many times that we can enjoy our favorite snack during our trip. That's a definitely a goal that I can get behind. #winning

One of my favorite WDW snacks is the simple, yet iconic, Mickey pretzel. It's perfectly sized for sharing with members of your traveling party (or for gobbling up all by yourself), and it can purchased and consumed on the way to your next must-do attraction. It's also a filling snack, which can be handy if it's mid-afternoon and you're trying to tide yourself over until your dining reservation.

D23 has released an at-home version of the timeless Disney Parks snack, so that, with just a few ingredients, you and I can feel like we're in the parks again for just a few minutes. Let's give the recipe a try!

The biggest ingredient needed for the at-home Mickey pretzels is store-bought pizza dough. Yes, you could make your own pizza dough, but, if you can find it in your grocery store right now, this will help you save time. If you're looking for the store-bought dough, you should be able to find it in a refrigerated case in the bakery area of your local grocery store. It'll come in a baggie, and, for this recipe, it needs to be at room temperature. Excuse me while I scoot to my kitchen and to grab my bag of pizza dough out of the fridge. The label on my pizza dough bag recommends to let the dough come up to room temp for an hour. Patience is a virtue.

The recipe calls for sea salt flakes, but the sea salt that I keep on hand is coarse rather than flaky. I like my sea salt chunky, and I'm hoping that this alteration doesn't make too much of a difference in the overall result. I have a feeling it'll all be just fine. How can you possibly go wrong with sea salt in any form?

While you're waiting for the dough to finish resting on the kitchen counter, grab the two eggs and separate the yolks from the whites. You'll need to whisk the whites of two eggs for this recipe.

Keep in mind that, as the recipe warns, you want to watch how much flour you're using when you roll out the dough. The dough needs to be tacky, or Mickey's ears won't stick to his head. More flour = less sticky dough, so less is definitely more in this case.

The picture above is what D23 believes the pretzels should look like when they're complete. We'll have to wait and see what mine looked like. Ahem. No pressure, right? 

Be patient when you're working with the pizza dough. The dough has a lot of elasticity, and it can take a bit of work to get it shaped into the Mickey heads.

I found that I only really needed the white of one egg for the recipe, so I would recommend beginning with one and adding the second if you need it. Be generous with the egg white as this helps the crust to be crunchy, and it'll help the sea salt to adhere to your pretzel.

Cue the sea salt! Yummmm! Test kitchen note: even though the recipe calls for a nonstick baking sheet, and you're using a nonstick baking sheet, give it a spritz of cooking spray just in case. When it came time to get the pretzels off of the pan, I wished I had.

The recipes says that the pretzels will need 10-15 minutes in the oven. Mine took 15, and came out looking lovely and golden brown.

The outer crust was toasty, and the inside was soft and chewy. Just the way you'd want it to be. If desired, you can pair your pretzels with a quick cheese or marinara dip, or with a little mustard straight out of the fridge.

While my Mickey pretzels were a good deal puffier than those in the sample picture, I wouldn't change a thing. They were so, so good, and would make the perfect weekend afternoon snack.

If you decide to give the Mickey pretzels a try, please let me know what you thought in the comments section below. Happy weekend!

Next day note: the at-home Mickey pretzels reheat beautifully! Just pop them in the oven on a low broil for 5 or so minutes. Stay close and keep an eye on Mickey, and before you know it, he'll be toasty and warm. And he'll pair nicely with peanut butter. Just sayin'. 🙂

Ready to try it out in your kitchen? The recipe is below: 

Mickey Pretzels

Serves: 4

Store-bought pizza dough (room temperature)
Sea salt flakes
2 egg whites, whisked

Store-bought cheese dip or mustard

  1. Preheat oven to 425 degrees F.
  2. Use a non-stick cookie sheet.
  3. Allow the store-bought pizza dough to reach room temperature.
  4. On a lightly floured surface, cut the dough into 4 pieces to make 4 pretzels.
  5. Working on 1 pretzel at a time, separate the dough into 3 balls, one ball larger than the other two.
  6. Roll out the largest piece for the head and the smaller pieces for the ears. Tip: Don’t over-flour the dough; keep it sticky.
  7. Create 3 circles with the dough. The large circle will be Mickey’s head, and the two smaller circles will be his ears.
  8. Make sure the small circles are attached to the large circle. The dough should be sticky enough so his ears are attached to create one fun pretzel!
  9. Brush the pretzel with the egg whites and lightly sprinkle with sea salt flakes.
  10. Bake 10-15 minutes or until golden brown.

Source: D23

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