Saturday, July 5, 2014

Copycat Auntie Annes Pretzels


Have you ever taken a trip to the mall JUST for the warm chewey deliciousness of an Auntie Annes pretzel? You are not alone! There should be a secret support group for this addiction.

The warm chewey center. The golden outer crust. The tangy sea salt perfectly placed around the top............ Ohhhh just heaven on a plate (or in a cup if you choose the wonderful little bites perfect for dipping!)

Now you can have this incredible pretzel recipe and enjoy your addiction in the comfort of your own home. No one ever needs to know how much you crave these salty little bites of heaven.
Ok, now I sound like the little devil on your shoulder telling you to do the really bad things.
I'm really just trying to help you here! I promise I am :) You will thank  me after you make these just once! They are as close to the original as it gets. Give this recipe a try and let me know how they come out for you!


2 C. milk
1 1/2 Tbsp (2 packets) active dry yeast
6 Tbsp brown sugar
4 Tbsp butter, melted
4 1/2 C flour
2 tsp fine salt


1/3 C baking soda
3 C warm water
Coarse salt
 8 Tbsp butter, melted in a shallow bowl


Warm up the milk in the microwave or on the stove for about one  minute. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. 
Add the butter and sugar. 
Add the flour about 1 cup at a time and the add the fine salt. 
Kneed the dough for about 10 minutes with a stand mixer, or by hand. 
Place the dough in a greased bowl and cover with greased cling wrap. Let it rise for 1 hour in a moist, warm place until doubled in size. 
Preheat the oven to 450º.
Punch down dough and divide into 12 lumps 
 Roll them all out as thin as you can.
Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes (or skinny sticks) , then dip in the baking soda water. 
Place on a greased baking sheet and sprinkle with coarse salt. 
Bake for about 7-11 minutes or until browned. 
Dip each in the melted butter while hot. 
Serve with cheese sauce.

The perfect cheese sauce: 
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 C milk
8 oz extra sharp cheddar cheese, shredded
pinch of salt



In a small saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 30 seconds, whisking constantly.
Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes.
Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

If the sweeter version is more your taste, try dipping your pretzels in cinnamon sugar mixture once they come out of the melted butter! Delicious!! 

Let me know how they come out for you! 

Enjoy!

6 comments:

  1. Featuring tomorrow at Bacon Time!

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    1. Im super excited to be featured! (my first) Thanks Mindie

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  2. These pretzels look FANTASTIC !!!
    I'd love to try your recipe
    Thanks for sharing :)

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    1. I hope you try them .. you wont be disappointed. We like to make the pretzel sticks and nuggets as well. Easy to dip :) Enjoy!

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  3. I'm impressed! Your pretzels look amazing. Pinned. Lou Lou Girls

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  4. Thank you! So worth the time to make them at home. Always a hit with the kids

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