Better than the Mall Sugar Cookie Sprinkle Pretzel Nuggets

Better than The Mall Sugar Cookie Sprinkle Pretzel Nugets are so much fun to make and eat.

They start off with a soft pretzel dough that are cut into nuggets. After the obligatory bath in baking soda and water they are tossed in Sugar Cookie Sprinkle Crumbs and baked.

The nuggets are best on the day they are baked.

Sugar Cookie Sprinkle Pretzel Nuggets


Pretzel Dough:

  • 170 grams of Bread Flour
  • 2 Tablespoons of Brown Sugar
  • 2 Tablespoons of Unsalted Butter – Melted
  • 1 ¼ Teaspoon of Instant Yeast
  • ½ Teaspoon of Kosher Salt
  • ½ Cup of Warm Water

Cookie Crumble:

  • 57 grams of Unsalted Butter 4 Tablespoons
  • 90 Grams of All Purpose Flour ¾ Cup
  • 66 Grams of Sugar ⅓ Cup
  • ¼ Tsp Salt
  • 1/3 Cup of Multi – Colored Jimmie Sprinkles

Water Bath:

  • 480 ml of Water 2 Cups
  • 2 Tablespoons of Baking Soda


Pretzel Dough:

  • In the bowl of a stand mixer add the bread flour, brown sugar, 2 tablespoons of melted butter, yeast, salt and warm water. Using a rubber spatula, stir until all ingredients are combined.
  • Place the bowl on the mixer and using the dough hook knead on #4(Kitchen Aid) for 10-12 minutes, until the doiugh is smooth and begins to pull away from the sides of the mixer bowl.
  • Remove the dough and form it into a ball. Place the dough in a greased bowl, cover with plastic and let rise until doubled in volume. About 45-60 minutes.
  • While the dough is rising, make the cookie crumbs.

Cookie Crumble:

  • Preheat your oven to 325℉.
  • Brown the butter: Place the 4 tablespoons of butter in a 1 quart saucepan and heat on medium until the butter starts to foam and make popping noises. Start to stir the mixture continuously, scarping the bottom and sides of the pan with a rubber spatula. The milk solids will start to brown and the stirring will prevent them from burning. The butter should turn a deep golden color. Set aside to cool slightly.
  • In a medium size bowl, whisk togther the flour, sugar and salt.
  • Add the browned butter and mix until you have a homogenous mixture.
  • Break off pieces of the dough and place them randomly onto a parchment lined baking sheet.
  • Bake for 16 minutes. Half way through the baking stir the dough pieces to gently break them up.
  • Remove the pan from the oven and allow to cool about 5 minutes.
  • Next, break up the dough into smaller crumbs. Allow to cool completely and become crisp.
  • Place the crumbs in a large bowl and stir in the sprinkles.

Assembling the Nuggets:

  • Preheat your oven to 400℉.
  • Divide the risen dough into 4 equal portions. Roll each portion into a 12” rope. Cut each rope into 8 equal pieces.
  • Bring 2 cups of water to a boil. Add 2 tablespoons of baking soda and stir. Turn off the heat.
  • Add 8 dough nuggets to the water and stir for 15 seconds.
  • Remove the nuggets from the water with a strainer or spider and shake to drain off excess water.
  • Add the nuggest to the cookie crumbs/sprinkles and toss to coat completely.
  • Place the coated nuggets on a parchment lined baking sheet.
  • Bake for 11-12 minutes.
  • When done, place the pan on a rack and allow the nuggets to cool completely.
  • Enjoy!

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