Soft Pretzels (Auntie Anne's Copycat)
These soft pretzels have all of the soft salty goodness of mall pretzels, without the artificial ingredients
Ingredients
- ½ cup whole milk
- ½ cup water
- 2 teaspoons active dry yeast
- 410 grams bread flour about 2½ cups plus 3 tablespoons
- ⅓ cup packed brown sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons unsalted butter melted
Baking Soda Solution
- 2 cups warm water
- 2 tablespoons baking soda
Instructions
Proof The Yeast
- Heat the milk and water to 105°F in a sauce pan
- Stir in the yeast and allow it to proof for 5 minutes, until foamy.
Make The Dough
- In a large bowl, combine the flour, brown sugar, salt, baking powder, and melted butter.
- Pour in the proofed yeast mixture and knead for a few minutes until the dough comes together into a smooth ball.
- The dough should be slightly tacky, similar to classic soft pretzel dough.
Let The Dough Rise
- Lightly grease the top of the dough with about 1 teaspoon of oil.
- Cover and allow it to rise in a warm place for 45 minutes, or until doubled in size.
- While the dough rises, dissolve the baking soda in the warm water and set aside.
Shape The Pretzels
- Preheat the oven to 410°F.
- Turn the dough out onto a lightly greased surface and cut into 6 equal pieces.
- Roll each piece into a 35–40 inch rope, about the thickness of your finger.
- Shape into a classic pretzel by forming a U, twisting the ends twice, and pinching them to the base.
Baking Soda Dip
- Dip each pretzel briefly into the baking soda solution.
- Gently pat against a kitchen towel to remove excess liquid.
- Place pretzels on a parchment-lined baking sheet and sprinkle with coarse pretzel salt.
Bake
- Bake for 7–8 minutes, or until golden brown.
Finish With Butter
- While still warm, brush with or dip each pretzel into the melted butter—just like Auntie Anne’s.
- Serve immediately.