Prep 15 mins
Cook 10 mins
From Copykat.com http://www.copykat.com
- 354.88 ml water
- 6.16 ml active dry yeast (1 pkg.)
- 29.58 ml brown sugar
- 6.16 ml salt
- 236.59 ml bread flour
- 709.77 ml flour
- 473.18 ml water
- 29.58 ml baking soda
- coarse salt
- 29.58-59.16 ml butter (melted)
- 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.
A great recipe, and two additional "copycat" tips:
Auntie Anne salts her pretzels before baking them so the salt adheres better to the surface
She does not let them rise again before putting them in the oven
You can spray a plain one with non fat baking spray to make a no fat cinnamon sugar to avoid all the butter.
Having the baking soda water mix as warm as you can comfortably tolerate leads to more brown less spotty coloration.
This recipe was really good. I did add one more tablespoon of brown sugar and 2 tablespoons of melted sweet cream butter to the dough. I mixed the sugar, water and yeast together (to dissolve the brown sugar) then added the remaining ingredients to the mixer and let it knead for 8 minutes. If you let the dough rise for 2-3 hours, you will get a great texture. If the dough ropes spring back too much, let them sit about 10 minutes as dough needs to rest. I'm a pastry chef, and I did like the results. This also doubles easily, and as fast as they go, you will want to double the batch! ***Also, to get the great chewy texture, boil the water, add the baking soda and dip the pretzels in for about a minute before baking!!!
This is a fantastic copy cat recipe. There are two tricks to getting the flavor and texture exact: first, for the baking soda and water bath, boil the water and baking soda, and dip the raw pretzels in this with two spatulas, immersing for five seconds, then put them on the baking sheet. This eliminates the spotting you get with a tepid bath that contains undissolved baking soda. Second, you have to sweeten the melted butter before you use it to coat the cooked pretzels. I used a healthy pinch (maybe 1/8 tsp) of brown sugar into the hot melted butter and stirred well before coating the pretzels.
It's true, you don't need to let the pretzels rise before you bake them. And of course, just like at the mall, they are best right out of the oven versus reheated.