Auntie Annes Soft Pretzels Recipes

ALMOST-FAMOUS SOFT PRETZELS

Steps:

• Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
• Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
• Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
• Illustration by Jason Lee

SOFT PRETZELS

Steps:

• Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
• Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
• In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
• Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
• Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
• Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
• Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
• Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
• Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.

AUNTIE ANNE'S PRETZELS - COPYCAT

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
• Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
• Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
• Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
• Dip pretzel in soda solution and place on greased baking sheet.
• Allow pretzels to rise again.
• Bake in oven at 450 for about 10 minutes or until golden.
• Brush with melted butter.
• Toppings: After you brush with butter try sprinkling with coarse salt.
• Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously.
• Then dip again into the cinnamon mixture.
• Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

COPYCAT AUNTIE ANNE'S SOFT PRETZELS

Steps:

• Add the warm water to a mixing bowl. Sprinkle the yeast evenly over the surface. Let the yeast "bloom" then stir in the sugar and salt. Add the flours slowly while stirring until it forms a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place back in the bowl and cover with a damp towel. Let rise for 30 minutes in a warm, draft free location. While the dough is rising, prepare the water bath by mixing the warm water and baking soda. Stir well. Preheat the oven to 450 degrees F. Grease a baking sheet. When the dough has risen, pinch off pieces of the dough and roll out into a long, thin (1/2-inch thick or less) ripe. Shape into a pretzel shape, or other desired shape. Dip the pretzel in the warm baking soda solution and place on the prepared baking sheet. Repeat with remaining dough. Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes or until golden brown. Remove the pretzels from the oven and brush with melted butter. Sprinkle the hot pretzels with the coarse salt. For cinnamon-sugar pretzels, dip the pretzels in melted butter then coat in blend of ground cinnamon and sugar.

AUNTIE ANNE'S SOFT PRETZELS RECIPE

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl. Stir to dissolve.
• Add brown sugar and salt. Stir to dissolve.
• Add flour. Mix well until a dough forms.
• Turn out on a floured surface. Knead dough until smooth and elastic.
• Place back in bowl. Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath. Combine warm water and baking soda. Be certain to stir well.
• After dough has risen, pinch off bits of dough and roll into a long rope. (about 1/2 inch or less thick) and shape into traditional pretzel shape, a pretzel knot or other shape.
• Dip shaped pretzel in soda solution and place on greased baking sheet.
• Allow pretzels to rise again.
• Bake in 450°F oven for about 10 minutes or until golden.
• Brush with melted butter.

ALMOST-FAMOUS SOFT PRETZELS (AUNTIE ANNE'S COPY CAT)

Steps:

• Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.
• Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons of the butter and soften; stir into mix. Add the remaining 1 1/4 cups of flour and the fine salt to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until double in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly flour surface. (If dough seems tight, cover and let rise until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece in the palms of your hands into a 30 inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in the water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet; sprinkle with coarse salt.
• Bake until golden, 10-12 minutes.
• Melt the remaining 8 tablespoons of butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter to drip off. Serve warm with your favorite dipping sauce or cream cheese.