Legit Soft Pretzels Just Like Auntie Annes Food

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SOFT PRETZELS



Soft Pretzels image

Similar to Auntie Anne's, these soft pretzels are a touch sweet and deliciously buttery.

Provided by Jennifer Segal, adapted from Food Network

Categories     Breads

Time 40m

Yield 6

Number Of Ingredients 8

1 cup milk
5 tablespoons unsalted butter, divided
3 tablespoons light brown sugar, packed
2¼ teaspoons instant/rapid-rise yeast (1 package)
3 cups|390 g} all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon fine salt
¼ cup baking soda
¾ teaspoon coarse salt

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.

Nutrition Facts : ServingSize 1 pretzel, Calories 331, Fat 12 g, Carbohydrate 49 g, Protein 7 g, SaturatedFat 7 g, Sugar 9 g, Fiber 2 g, Sodium 2540 mg, Cholesterol 30 mg

AUNTIE ANNE'S PRETZELS - COPYCAT



Auntie Anne's Pretzels - Copycat image

Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.

Provided by JustaQT

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)

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.

SOFT PRETZELS - LIKE AUNTIE ANNE'S



Soft Pretzels - Like Auntie Anne's image

A soft, buttered pretzel justlike the kind you find at fairs and in the mall. You can customize by adding poppy seeds, sesame seeds, garlic salt, cinnamon sugar and even icing for a new dessert.

Provided by Hungarian Gypsy

Categories     Lunch/Snacks

Time 1h40m

Yield 12 pretzels, 12 serving(s)

Number Of Ingredients 9

3 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 (1/4 ounce) package dry active yeast
1 cup water
1 tablespoon Crisco
6 cups water
1/4 cup baking soda
2 tablespoons melted butter

Steps:

  • Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
  • Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees.
  • Add liquid to flour mixture and blend at low speed until moistened.
  • Beat 3 minutes at medium speed.
  • Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl.
  • Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic.
  • Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel.
  • Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes.
  • Spray 2 cookie sheets with no-stick spray.
  • Punch dough down and seperate into 12 pieces.
  • Roll each piece into a 16-inch rope.
  • Form into pretzel shape.
  • Place on greased cookie sheets and cover.
  • Let rise in a warm place for 15 minutes.
  • Adjust oven rack to top position.
  • Heat oven to 400 degrees.
  • Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil.
  • Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
  • Remove from water with a slotted spoon and return to greased cookie sheet.
  • Sprinkle with pretzel salt, sesame seeds, etc.
  • Bake for 8 minutes.
  • Brush with melted butter.
  • Bake an additional 2 minutes or until golden brown.
  • Remove from cookie sheet and brush generously with remaining butter.

Nutrition Facts : Calories 164.9, Fat 3.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1488.7, Carbohydrate 29.1, Fiber 1.1, Sugar 1.1, Protein 4

LEGIT SOFT PRETZELS -- JUST LIKE AUNTIE ANNE'S



Legit Soft Pretzels -- Just Like Auntie Anne's image

After trying a bunch of recipes that claimed to imitate Auntie Anne's pretzels and finding myself unimpressed by each, I finally found one that truly approximates the addictive flavor and texture of the real thing. Inspired by Yammy's Noshery food blog.

Provided by heatherhopecs

Categories     Breads

Time 1h50m

Yield 12 pretzels, 12 serving(s)

Number Of Ingredients 10

2 cups whole milk
2 (1 1/2 tablespoon) packets active dry yeast (use the entire two packets, don't focus on the actual measurement)
6 tablespoons light brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons table salt
1/3 cup baking soda
3 cups warm water
coarse salt
8 tablespoons butter, melted

Steps:

  • Warm up the milk in the microwave or on the stove for just about one and a half minutes, to about 110º.
  • Stir the yeast into the milk and let it sit for about 3 minutes.
  • Add the butter and sugar to the milk and stir to mix.
  • Add the flour to the milk, about 1 cup at a time and add the fine salt as you add the flour. Mix w/ a spoon.
  • Knead for about 10 minutes with a stand mixer, or by hand.
  • Put kneaded dough in a greased bowl and cover with greased plastic wrap.
  • Let rise for 1 hour in a moist, warm place until doubled in size.
  • Preheat the oven to 450º.
  • Punch down dough and divide into 12 lumps -- this is easiest if you divide it in half, cut each half into three lumps, then cut each lump in half.
  • Combine the warm water and baking soda in a shallow dish (e.g. and 8x8 baking dish); stir/whisk until the baking soda is as dissolved as possible.
  • Roll all 12 lumps of dough out as thin as you can -- they will shrink up quickly so getting the thinnest ropes possible is key.
  • Form the dough into pretzel shapes, then quickly dip in the baking soda water. I found this works best when you roll out 2-3 pretzels, dip them, then put them on the baking sheet.
  • Place rolled, dipped pretzels on a greased baking sheet and sprinkle with coarse salt.
  • Bake for about 7-11 minutes or until browned.
  • Dip each in the melted butter while hot.

Nutrition Facts : Calories 333.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 34.6, Sodium 2214.2, Carbohydrate 45.7, Fiber 2.1, Sugar 8.9, Protein 7.5

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



Almost-Famous Soft Pretzels (Auntie Anne's Copy Cat) image

I'm completely in love with Auntie Anne's pretzels so when I saw this recipe on the Food Network's website, I had to try it. They were absolutely fantastic and almost a dead ringer for the real thing. My son thanked me three times for making them. Note: I brushed them with butter at the end instead of dipping them, and they were still great!

Provided by 2bizzy

Categories     Breads

Time 55m

Yield 6 pretzels, 6 serving(s)

Number Of Ingredients 9

1 cup milk
1 (1/4 ounce) package active dry yeast
3 tablespoons light brown sugar, packed
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
3 cups warm water
2 tablespoons coarse salt

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.

Nutrition Facts : Calories 396.4, Fat 21.2, SaturatedFat 13.2, Cholesterol 56.6, Sodium 6145.7, Carbohydrate 44.9, Fiber 1.6, Sugar 6.8, Protein 6.9

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