auntie anne's pretzels recipe
Flip and dip the other side. Let it cool for a minute and brush some of the butter/honey over the warm pretzel. Then punch down the dough in the bowl. Pull the ends back over the loop to make the classic pretzel shape pressing the ends to make them stick. You can easily double this recipe if you need an extra-large batch of pretzels. This recipe allows you to make these wonderfully addictive pretzels yourself, plus have the amazing smell wafting through your own home. The second you walk into the mall, you can't help but smell them...and crave them! Using 2 forks, hook and lift the pretzels out of the mix and let the excess water drip before placing them onto your baking sheet. 102.7 g You need a decent size piece of dough to make the large, skinny pretzels that are Auntie Anne's signature. Add the yeast to the top of the milk mixture and allow it to soften for a few minutes. Cut the dough into 10 equal pieces. Once all 12 pieces are rolled and shaped, drop 1 to 2 pretzels into the boiling water-baking soda mix for 20 to 30 seconds MAX. Place the dipped pretzels onto a parchment lined baking sheet. If you are looking to make smaller pretzels, cut the dough into smaller pieces. You may sprinkle some salt if you’re making savoury pretzels. It's hard to resist the crunchy, chewy, buttery goodness of these pretzels. Add the butter and sugar to the hot milk. Total Carbohydrate A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Toppings: After you brush with butter try sprinkling with coarse salt. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Twisting the pretzels is easy to do, and is so much fun to do in a group or with kids. Then dip again into the cinnamon mixture. You can substitute the milk with water and non-dairy butter for the butter if you are looking to cut out dairy. You can serve them with mustard, nacho cheese sauce, or any savory or sweet dip. Cover the bowl with a clean dish towel and allow it to rise for one hour, or until the dough doubles in size. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. You need a decent size piece of dough to make the large, skinny pretzels that are Auntie Anne's signature. Do not boil; just heat the milk until it is hot all of the way through. Dip pretzel in soda solution and place on greased baking sheet. Dip the pretzel into the butter, coating both sides generously. Preheat the oven to 450 F. Roll a piece of the dough into a long and very skinny rope, about 36 inches long. Dip the pretzel … Bake in oven at 450 for about 10 minutes or until golden. 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. Ultimate Cinnamon Rolls With Vanilla Frosting. Bake the pretzels for 7 to 8 minutes or until golden brown. In a small bowl melt your butter (by putting the butter on the stove or microwave) and mix the butter with the 2 tablespoons of honey. When the pretzel is done it the oven, take it out. 34 %. Dip the pretzels into the baking soda bath. Whisk together 2 cups of warm water and the baking soda in a shallow dish. Get easy-to-follow, delicious recipes delivered right to your inbox. Turn the ball of dough out onto a cutting board. Set it aside and cool until just a bit warmer than room temperature. Everyone loves an Auntie Anne's Pretzel. You should be able to fit two or three onto each baking sheet. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast … Pretzel salt looks and tastes the best in the recipe, but you can also use a regular coarse salt like Kosher salt. Easy to make, they require a simple dough and a little rise time. Preheat the oven to 450 F. Roll a piece of the dough into a long and very skinny rope, about 36 inches long. Loop the dough in half and then twist the ends together 2 or 3 times. Using the bread hook attachment on your stand mixer, add in the flour and salt and stir with the hook attachment until completely combined and a smooth ball forms. Stir until the butter melts and the sugar has dissolved. Leave in oven at 425 degrees (F) for 12 minutes. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. This will give you more small pretzels. Loop the dough in half and then twist the ends together 2 or 3 times. Scald the milk in a small pot. If you would like to try Auntie Anne’s famous Cinnamon Sugar pretzels, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel). Dig in immediately! Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. They freeze well, and you can toast them up when you're ready to serve. In another shallow bowl, make a mixture of cinnamon and sugar. https://www.food.com/recipe/auntie-annes-pretzels-copycat-59462 They are best when they are eaten hot and fresh out of the oven. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. If the milk is too hot the yeast will die, too cold and it won't rise as quickly, so around 100 F is ideal.
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