An Auntie Anne's Pretzel

An Auntie Anne's Pretzel
Staff Writer

Emily Jacobs

After a few tries (read: figuring out how thin to roll the dough), we finally felt like we perfected the Auntie Anne’s recipe. There was something different about enjoying them at home on our couch instead of a busy and bustling mall, but we didn’t hate it.

Ingredients

  • 1 1/2  Cup  milk
  • package dry active yeast
  • 2  Tablespoons  confectioners' sugar, plus a pinch or two more
  • 8  Tablespoons  butter, melted and divided
  • 1 1/4  Teaspoon  salt
  • 1 1/2  Cup  bread flour
  • 2  Cups  all-purpose flour
  • 2  Cups  very hot water
  • 2  Tablespoons  baking soda
  • Nonstick spray
  • Coarse sea salt

Directions

In a large, non-reactive bowl, heat the milk in the microwave until lukewarm, about 110 degrees. Add the yeast, stir, and let it activate, about 3 minutes. Next add the confectioners’ sugar and 4 tablespoons of the butter and stir to combine.

Sift together the salt, bread flour, and all-purpose flour. Add to the yeast mixture and knead for about 8-10 minutes, using either the hook attachment of a stand mixer or your hands. Add the dough to a greased bowl and cover with plastic wrap and let it rise in a warm, moist environment until double in size, about 1 hour. 

After the dough as rised, divide it into 12 equal portions. Roll each portion out inito a long, thin rope, as thin as your fingers. To form the pretzel, start by making the rope a U. Cross the ends of the rope and twist to make a large circle (about as large as you want your pretzel). Take the ends and fold down into the circle, and seal the ends into the bottom to form a pretzel.

Preheat the oven to 425 degrees. 

Dissolve the baking soda into the very hot water and oil 2 baking sheets. Take each pretzel and dip it into the baking soda-water bath and then place, seam side down, onto the oiled baking sheets, about 6 to each sheet. Sprinkle each pretzel with coarse sea salt and bake in the oven until golden brown and puffy, about 10 minutes. Rotate the pan 180 degrees halfway through the baking.

While the pretzels are baking ,melt the last 4 tablespoons of butter. Add a pinch or 2 of the confectioners' sugar to the butter and stir. Dip the salted side of each pretzel into the butter when they're done baking and serve. 

Nutritional Facts

Total Fat
4g
6%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
40g
31%
Protein
7g
15%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
53mg
5%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
64µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
119mg
17%
Selenium, Se
18µg
33%
Sodium, Na
888mg
59%
Water
78g
3%
Zinc, Zn
1mg
13%

Pretzel Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pretzel Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.