Prep 40 mins
Cook 15 mins
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!
- 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
- 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.
Wow!! I wish I could give these 10 stars! 2bizzy is right! They do taste like the real thing! The only thing I changed was that I used regular salted butter and left out the salt. I wished I had coarse salt but I just used regular on them. I also put ranch powder on some and made my favorite: cinnamon sugar! I doubled the recipe and they were gone in no time. My son had fun shaping them with me and my husband said they were excellent!