Thursday, January 27, 2011

Homemade Auntie Annes Pretzels


I'm sorry to be the bearer of another diet busting recipe... really I am!  I'm not intentionally trying to sway you from your positive eating habits, but we all know the Superbowl is coming up and it's not a day to snack on fruits and vegetables.  It's a day of indulgence- so enjoy it for what it is!

Now I'm sure the title of this post intrigued most of you- many of you have probably had Auntie Annes Pretzels.  It's impossible to walk through the mall and not get hit with that amazing aroma of fresh pretzels baking in the oven. It gets me every time!  So when I came across this recipe that claimed to have an exact replica of Auntie Annes Pretzels, I was admittedly a little skeptical at first. How can someone honestly recreate this amazing one of a kind recipe?

Well, I decided to give it a try and see for myself how authentic it really is and let me tell you- this is the real deal!  Soft chewy center with a perfect crust- if I can even call it that.  Pretzels don't quite have a crust.  It's more of a flexible dense bite.  I can't quite put it into words, but you know what I"m talking about- well the baking soda bath is the trick to getting that pretzel stand authenticity!

Whether you like the traditional salted pretzel dipped in mustard or the sinfully delicious cinnamon and sugar pretzel dipped in icing, you have the instructions here to make them.  Hope you enjoy them!!

Quick side note- Stephanie at Steph's Bite By Bite is organizing an Online Bake Auction to raise money for her Team In Training efforts to benefit the Leukemia & Lymphoma Society.  The auction is being held Monday, January 31st starting at 7:00 am EST through 9:00pm EST.  Please check out her link here to find out more details.  Many fellow food bloggers are donating baked goods to be auctioned and I'll be donating my Baked Doughnut Holes topped with powdered sugar, cinnamon sugar, glazed, and rolled in sprinkles.  Please stop by the auction to help support a good cause!


Recipe Tips
  • I recommend serving your pretzels immediately.  If you have to wait, I would imagine the same day is fine too, but  the next day the plastic wrap had trapped the moister making them soggy while the uncovered pretzels hardened.  


 Begin with combining 1 1/2 cups of warm water and yeast into the bowl of an electric mixer:


 Using a spoon, gently stir until your yeast dissolves:


Then add your brown sugar:


Salt:


 And stir until dissolved:


Then add your all purpose flour and bread flour:


Using the paddle attachment, mix on low for about 10 seconds until combined:


 Switch your attachment to the dough hook:


And mix on high for 5 minutes to knead your dough.  If you don't have an electric mixer, you can knead by hand:


Lightly grease a large pot by brushing the bottom and sides of the pan with olive oil.  Place your ball of dough in the center of your pot, cover it, and let it sit for 1 hour in a warm space to rise.  I keep my oven at 350 degrees and place the pot on top of the stove:


Immediately after making your dough, prepare your baking soda bath in a large mixing bowl by combining 2 cups of warm water:


Add 2 tablespoons of baking soda:


Stir until dissolved and continue to stir regularly while the dough is rising:


Once your dough has doubled in size:


Put it on a pastry mat and remove a section of dough about 3/4 cup in size.  You can break off as large or as small of a piece as you like depending on the pretzel size you want to make:


Roll your section of dough into a long 1/2 inch thick string of dough.  The length will vary depending on how big you want your pretzel, but the thickness should be no bigger than 1/2 inch in diameter. When rolling the dough, I found it helpful not flouring my work surface and lightly wetting my hands with water (not soaking wet).  To get the right shape, roll the dough up and down with your hands, all the while pushing from the center out to get a long and narrow string of dough.  That's what worked for me, but you'll find a good rhythm of your own too I'm sure!


Once you have your long string of dough, bring one end to the center,  letting it hang slightly over the edge:


Then bring your other end over and weave it underneath the first loop to get a pretty knot:


Then dip your pretzel into the baking soda bath water, making sure to hold its shape in place:


Then lay it on a well greased cookie sheet:


Lay them with about 1 1/2 inches in between each other.  Preheat your oven to 450 degrees and let your pretzels sit for 15-20 minutes before baking to allow for a second rise: 


Bake at 450 degrees for 10 minutes or until golden brown:

Meanwhile, prepare your dipping ingredients.  Melt about 4 tablespoons of butter:


Then mix your sugar and cinnamon together if you're making cinnamon sugar pretzels:


To make an icing glaze to dip your cinnamon sugar pretzels in, combine your powdered sugar and water together in a bowl:


Mix until combined and set aside for dipping:


When your pretzels are cool enough to handle, generously brush them all over with your melted butter:



Then dip in your cinnamon sugar mixture until coated:



Or sprinkle with sea salt:


Serve your traditional pretzel with a side of mustard for dipping:




Or serve your icing with the cinnamon sugar pretzel:



Serve immediately and enjoy!






Homemade Auntie Annes Pretzels
Adapted From Korean American Mommy
Makes: 10-12 large pretzels
Prep Time: 1 hour, plus 1 hour and 20 minutes for rising
Cook Time: 10 minutes
(Printable Recipe)

Ingredients
Dough
1 1/2 cups warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
3 cups all purpose flour
1 cup bread flour

Baking Soda Bath
2 cups warm water
2 tablespoons baking soda

Toppings
4 tablespoons butter, melted
rock salt
1 cup granulated sugar
2 teaspoons cinnamon

Icing
2 cups powdered sugar
3-4 tablespoons water

Directions
To prepare your dough, combine 1 1/2 cups of warm water and yeast into the bowl of an electric mixer. Using a spoon, gently stir until your yeast dissolves. Then add your brown sugar and salt and stir until dissolved. Add your all purpose flour and bread flour and using the paddle attachment, mix on low for about 10 seconds until combined.  Switch your attachment to the dough hook and mix on high for 5 minutes to knead your dough.  If you don't have an electric mixer, you can knead by hand. Lightly grease a large pot by brushing the bottom and sides of the pan with olive oil.  Place your ball of dough in the center of your pot, cover it, and let it sit for 1 hour in a warm space to rise.  I keep my oven at 350 degrees and place the pot on top of the stove. 

Immediately after making your dough, prepare your baking soda bath in a large mixing bowl by combining 2 cups of warm water and 2 tablespoons of baking soda. Stir until dissolved and continue to stir regularly while the dough is rising. 

Once your dough is finished rising and has doubled in size. Put your ball of dough on a pastry mat and remove a section about 3/4 cup in size.  You can break off as large or as small of a piece as you like depending on the pretzel size you want to make. Roll your section of dough into a long 1/2 inch thick string of dough.  The length will vary depending on how big you want your pretzel, but the thickness should be no bigger than 1/2 inch in diameter. When rolling the dough, I found it helpful not flouring my work surface and lightly wetting my hands with water (not soaking wet).  To get the right shape, roll the dough up and down with your hands, all the while pushing from the center out to get a long and narrow string of dough.  That's what worked for me, but you'll find a good rhythm of your own too I'm sure! 

Once you have your long string of dough, bring one end to the center,  letting it hang slightly over the edge. Then bring your other end over and weave it underneath the first loop to get a pretty knot. Then dip your pretzel into the baking soda bath water, making sure to hold its shape in place. Place it on a well greased cookie sheet, making sure to put them about 1 1/2 inches in between each other. Preheat your oven to 450 degrees and let your pretzels sit for 15-20 minutes before baking to allow for a second rise.  Bake for 10 minutes or until golden brown. 

Meanwhile, prepare your dipping ingredients.  Melt about 4 tablespoons of butter. Then mix your sugar and cinnamon together if you're making cinnamon sugar pretzels. To make an icing glaze to dip your cinnamon sugar pretzels in, combine your powdered sugar and water together in a bowl. Mix until combined and set aside for dipping. When your pretzels are cool enough to handle, generously brush them all over with your melted butter. Then dip in your cinnamon sugar mixture until coated or sprinkle with sea salt. Serve your traditional pretzels with a side of mustard for dipping or serve your cinnamon sugar pretzels with icing.
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46 comments:

  1. Oh. My. Goodness. That looks so amazing. I need one right now!

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  2. I love tose, I never thought to make them LOL great job!

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  3. Mmmm I love these pretzles. I never thought to make them though, great job!

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  4. is there anything you can't do!!!
    -Colleen

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  5. Wow these pretzels look amazing! I've been wanting to try to make homemade pretzels. Yours look delicious!

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  6. Oh YUM! Auntie Annes are my favorite, yours look amazing! (PS your engagement ring is so pretty, I couldn't help but notice in the rolling photos :))

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  7. oh my goodness! you are so right about not being able to walk through the mall without buying an Auntie Annes pretzel! that is so me and my daughter! Will be making these... yum!

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  8. I used to love getting Auntie Annes pretzels from the mall. These look to die for.

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  9. Those look really good! Though I can't decide whether I want the salty or the sweet ones :D I guess I'll make some of both ;)

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  10. And these are FAR better than getting them from the mall!

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  11. These look JUST like the ones you get in the mall!!!!

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  12. These look amazing! I grew up eating these all the time at the mall, will definitely be giving them a try as there's no Auntie Annes in our town :-(. By the way your wedding rings are SO beautiful!

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  13. These are wonderful lookin' pretzels and I absolutely LOVE your work in progress pics!!

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  14. Omg! These look so professional. They look even better than the ones you get at the movie theatres. I really appreciate the detailed instructions with pictures ( i am a visual learner...hehe)

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  15. I'm a sucker for Auntie Annes! Luckily I don't go to the mall that often because I have to buy some each time I go... I can't resist them. :)

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  16. mmmmm boy! I LOVE pretzels Chelsea!! As baseball season is almost upon us, so is pretzel season! This looks like a fantastic way to warm up as well!!

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  17. Sometimes I hate going to the Mall because I know I can't help myself and end up buying pretzels.
    Thanks for the recipe, i'm bookmarking it and make some super bowl or not.

    Have a wonderful Friday

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  18. Thanks for the step-by-step instructions. You have made me feel like I can do this. I also noticed your beautiful engagement ring - wow!

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  19. Holy awesomeness! I used to love Auntie Anne's pretzels.

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  20. I've made home made soft pretzels before and they are well worth the time and effort! When I made them I as going for more of an Auntie Annes pretzel but ended up with more of a Super Pretzel (still great though.) Next time I will try this recipe. Thanks!

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  21. You did a fantastic job adapting the recipe. It's speaking my language and I'm in love. Thanks for sharing.

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  22. I have been meaning to make these for such a long time. I usually take the bus to my grandkids because at the station there is an Auntie Anne's stand.

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  23. Beautiful job on these...they look irresistible.

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  24. such a wonderful explanation with pics- glad I found your blog!

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  25. WHAT A GREAT JOB! This honestly makes me want to rush down to the mall and get a pretzel. I don't want to wait out the process:) I love your presentation and who wouldn't want this served on the Super Bowl food table.

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  26. We love these and I never thought to make them, until now! I can't eat them at the mall because of all the butter - but now I can control that (I know, the other stuff isn't the same :-( but I'm lactose intolerant) and eat all I want!

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  27. Congrats on top 9...Pretzels look fabulous!!!

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  28. I just love Auntie Anne's pretzels..this would be a perfect lesson for my girls!!
    I will definitely give these a try soon!
    Congrats on your top 9 today
    Dennis

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  29. I was thinking it would be fun to make pretzels, and then I find this post:) Love, love, Auntie Annes Pretzels!! Can not wait to make them!
    Take care,
    Terra
    www.cafeterrablog.com

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  30. Those cinnamon-sugar pretzels look amazing, even better than the ones at the mall! I can't wait to try making them!

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  31. Forget the pretzels, look at that ring! Gorgeous

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  32. Oh wow! You just made me want pretzels so bad!
    P.S. Your ring is absolutely beautiful!

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  33. Wow - these were wonderful, and super easy to make! I may become an addict!

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  34. Wow! These look great! :) We stumbled across your blog when we were looking for something to make, and your pretzels really appealed to us - we just might try it this weekend! Thanks for all your detailed pictures and descriptions - fingers crossed nothing goes wrong!

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  35. Yummy, yummy, yummy... I have made pretzels before, and I'm excited to make these. One word of caution, though, baking soda + water = a very caustic and corrosive mixture. I would hesitate to put your hands into the solution. Baking soda is the tame version of lye (which is more commonly used for commercial pretzels).

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  36. i made them they were good but they sure did not taste like the mall ones

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  37. Wow, these look absolutely delicious! Thanks for the idea...and the Sugar Rush!

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  38. Wow...a full year later, and I find these yummy treats. Thanks for sharing!

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  39. I tried this recipe myself and you definitely need more flour or less water.

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  40. For me, they turned out tasting like good breadsticks, but not pretzels

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  41. Wow, these look perfect. I have tried making salty pretzels, but never sweet ones. I need to do that soon!

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  42. Yum, looks wonderful but I was bedazzled by that gorgeous ring.

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  43. Great site and even better pics, kudos

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