Auntie Annes Pretzels Copycat Food

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.

AUNTIE ANNE'S PRETZELS COPYCAT

Steps:

• Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few minutes.
• Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, cover it, store in a warm place for about 45 minutes or until dough rises to double in size.
• When dough has risen, preheat oven to 425°F.
• Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
• Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
• Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
• Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
• If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
• Makes 8 pretzels.

AUNTIE ANNE'S PRETZEL RECIPE (COPYCAT)

Steps:

• In a small bowl, dissolve the yeast in warm water. Set aside for a few minutes until it starts to get foamy.
• In a large bowl, combine flour, sugar and salt. Add in the yeast water and vegetable oil.
• Mix into a dough.
• Knead the dough for 5 minutes until it is nice and smooth.
• Lightly oil a bowl and place dough inside. Cover and let rise in a warm space for 45 minutes or until it doubles in size.
• Preheat your oven to 425.
• You will want an area that will allow you to spread out a bit. You will need to create a water bath by mixing water and baking soda in a large pan. Stir until the baking soda mostly dissolves and bring to a gentle boil. reduce to simmer.
• Place a few paper towels on a plate and set next to your water bath. You will also need a parchment lined or lightly greased baking sheet.
• Divide the dough into 8 equal pieces.
• Roll each portion into a 3 foot long rope. (Remember making snakes with Play-Doh when you were younger? It's time to put those skills to action again!)
• Pick up both ends of the dough and give it a little spin so the middle of the dough spins around.
• Then flip the twisted ends down toward you to create the traditional pretzel look. Pinch the ends in place.
• Dip the pretzel in the water bath and let drip on the paper towel for any excess water to drain off.
• Place the pretzels on your baking sheet.
• Bake pretzels for 4 minutes. Then turn the baking sheet and cook for 5 more minutes. When golden brown the pretzels are done.
• Melt the butter. Brush over the pretzels and sprinkle with salt.*

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

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 pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy.
• 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 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.

AUNTIE ANNE'S COPYCAT PRETZELS

Steps:

• Grease a baking sheet.
• Sprinkle yeast onto lukewarm (about 115 degrees) water in a mixing bowl and stir to dissolve.
• Add sugar and salt and stir to dissolve.
• Add flour and knead dough (in bowl) until smooth and elastic.
• Cover and let rise at least 1/2 hour.
• Mix the bath of warm water and baking soda in a shallow bowl and stir often.
• Divide dough and roll into a long, thin rope, the thinner the better. 1/2" thick is great if you have the skill and patience. This gets easier with practice.
• Shape into a pretzel (make a u-shape, twist, then bring ends down to form shape), dip into water bath and place on greased baking sheet.
• Allow pretzels to rise again (I prefer to keep them covered during the rise).
• Bake in a preheated, 450 degree oven for about 8 minutes. Bake ONLY until JUST golden. If they are overcooked, they are tough.
• While they are baking, melt butter and whisk a little bit of honey into the butter (I use about a tablespoon for 4 pretzels but you can use whatever you prefer).
• When pretzels are almost done, brush each one with the butter/honey mixture and return to the oven for about a minute.
• You can sprinkle on cinnamon sugar just after brushing on the butter, or skip the honey and sprinkle with parmesan cheese, garlic salt, coarse salt, or whatever topping you like.
• These can also be made into tasty pretzel sticks.

AUNTIE ANNES PRETZELS

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead the dough until smooth and elastic. Let rise at least 1/2 hour.
• While the 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 the 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 a greased baking sheet. Allow pretzels to rise again. Bake in the oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!