I can't believe that I finally made these pretzels. My son has been wanting me to make them for a very long time. I just got the courage to make them last week. It was a learning experience. The day I made these pretzels, it was raining. So what, you ask? Well, I found out that if you make pretzels on a rainy day you need to reduce the amount of liquid by a small amount otherwise the dough is too wet. See, I told you that this was a learning experience. The pretzels came out good enough for my son to have eaten all of them over the course of a week. He definitely would not have eaten them if they weren't good. No one is saying that they were as good as the Auntie Anne's Pretzels you buy at the mall. I will definitely make them again on a dry day. I'm really looking forward to trying this recipe again. The original recipe came from Yammie's Noshery blog but she says that she got the recipe from The Food Network website.
Auntie Anne’s Pretzels Copycat Recipe
Ingredients:
2 cups milk
1-1/2 Tbsp. active dry yeast (2 packets)
6 tbsps. packed light-brown sugar
4 tbsps. butter, at room temperature
4-1/2 cups all-purpose flour, plus up to an additional ½
cup, as needed
2 tsp. fine sea salt
1/3 cup baking soda
2 cups warm water
Coarse salt, to taste
Cinnamon Sugar (½ cup sugar and 2 tbsps. cinnamon)
6 tbsps. butter, melted
Dipping sauces for serving, optional
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.
For Garlic Cheese Sauce:
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.
Directions:
1. Warm milk
in microwave safe bowl in microwave (or alternatively over stove top in a small
saucepan) until temperature of milk reaches 110 degrees about 1-1/2 – 2 minutes
on High power. Pour milk along with
yeast into the bowl of an electric mixer and whisk together until yeast has
dissolved, let rest 5 minutes. Add brown
sugar, softened butter, 1 cup flour and 2 tsps. Fine sea salt to milk mixture
and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add
remaining 3-12 cups flour and kneaded mixture on medium low speed until
elastic. Mix in up to an additional ½
cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough
to rise in warm place until doubled in size, about 1 hour.
2.
Preheat oven to 450 degrees. Line two baking sheets with Silpats or
parchment paper (alternately you could grease them). Punch dough down several times to release any
air pockets. Divide dough into 12 equal pieces
(the easiest way to do this is to divide the dough in half, then divide the
halves into halves then those and into thirds).
Cover divided dough loosely with plastic wrap (just to prevent a dry
crust from forming on the outside) and roll each piece out into a long, thin
rope about 32-36 inches long. Form dough
rope into a pretzel shape.
3.
In a shallow bowl, whisk together baking soda
and warm water then fully immerse pretzel into water mixture and allow excess
water to drip off. Place on prepared
baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining
dough. Bake pretzels in preheated oven
for 7 to 11 minutes until golden brown.
Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once
they are cooled, if desired.
4.
Marinara sauce, Garlic Cheese sauce and Honey
Mustard are great dipping sauces or vanilla glaze if you are making cinnamon
sugar pretzels.
5.
If you want cinnamon sugar pretzels then skip
the coarse salt step and immediately after removing pretzels from the oven,
brush with melted butter and toss in a bowl of cinnamon sugar.
If you want icing to dip the cinnamon sugar pretzels in, then mix a bit of powdered sugar with some milk and voila!
Enjoy!
The Creative Cook
