Homemade Auntie Anne's Style Pretzels
ID: d9add956...
A recreation of Auntie Anne's famous soft pretzels made completely from scratch. This recipe yields incredibly soft, chewy pretzels with options for both classic salted and sweet cinnamon sugar toppings.
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🍳 Cooking Flow
Prepare the pretzel dough and let it rise for 1.5 hours until doubled. → Carefully dissolve food-grade lye in filtered water to make the lye bath. → Divide the dough, rest it, and shape each portion into a classic pretzel form. → Dip the pretzels in the lye bath and bake at 450°F (230°C) for 10-15 minutes. → Brush with unsalted butter and salt, or coat completely in melted salted butter and cinnamon sugar.
Cooking Steps
Brief Cooking Order
Prepare the pretzel dough and let it rise for 1.5 hours until doubled. → Carefully dissolve food-grade lye in filtered water to make the lye bath. → Divide the dough, rest it, and shape each portion into a classic pretzel form. → Dip the pretzels in the lye bath and bake at 450°F (230°C) for 10-15 minutes. → Brush with unsalted butter and salt, or coat completely in melted salted butter and cinnamon sugar.
Introduction
A recreation of Auntie Anne's famous soft pretzels made completely from scratch. This recipe yields incredibly soft, chewy pretzels with options for both classic salted and sweet cinnamon sugar toppings.
Step 1
In a large bowl, whisk together 2 cups of warm water (100°F), 3 1/4 teaspoons of instant yeast, and 1/3 cup of light brown sugar until fully dissolved. Let it sit at room temperature for about 5 minutes until frothy.
Step 2
In a separate large bowl, whisk together 5.5 cups of all-purpose flour and 1 teaspoon of fine sea salt until combined.
Step 3
Whisk 1/4 cup of neutral-tasting oil into the yeast mixture, then gradually stir in the flour mixture. Knead the dough by hand for about 5 minutes until it is relatively smooth and elastic.
Step 4
Shape the dough into a ball. Place it in a lightly greased bowl, cover with greased plastic wrap, and let it rise at room temperature for 1.5 hours, or until it has doubled in size.
Step 5
Prepare the lye bath by carefully whisking 30g of food-grade lye into 1000g of filtered water in a stainless steel or glass bowl until fully dissolved. Set aside safely.
Ingredients List
Important Notes
Lye (sodium hydroxide) is highly corrosive. Always wear protective gloves and eyewear, use glass or stainless steel bowls (avoid aluminum), and add the lye to the water (never pour water over lye) to prevent dangerous splashing.
The lye bath is crucial for developing the authentic deep-brown, glossy crust and signature chew of traditional pretzels.
Make sure the yeast activation water is around 100°F (38°C). Water that is too hot will kill the yeast, and water that is too cold will prevent activation.
For the cinnamon sugar coating, using melted salted butter instead of unsalted butter creates a perfect sweet-and-salty balance.
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