Saturday, July 6, 2013

Auntie Anne's Pretzels - Copycat Recipe

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


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

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.


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!


The Creative Cook

Tuesday, July 2, 2013

Rodelle Strawberry Yogurt Cake

This recipe was created by Laura Davis who is the 2013 Scrumptious Spring Sweepstakes from the Rodelle website.  It came out great in spite of the fact that I did not have any plain Greek yogurt - I substituted buttermilk.  I also left out the lemon juice.  Other than that, the recipe was left intact.

Rodelle Strawberry Yogurt Cake

2-1/2 cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
Zest of 1 lemon (about 1 T)
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 T lemon juice, divided
8 oz. plain or vanilla, Greek yogurt
1/3 cup buttermilk or milk
1 tsp. Rodelle vanilla extract
12 oz. fresh strawberries, diced
1 cup powdered sugar

1.       Preheat oven to 325 degrees F. 
2.       Grease and flour a 10-inch Bundt pan (10-15 cup pan). 
3.       Sift together the 2-1/4 cups flour, baking soda and salt. 
4.       Mix in the lemon zest and set aside.
5.       With an electric mixer, cream together the butter and sugar until light and fluffy. 
6.       Beat in the eggs one at a time then stir in 1 T lemon juice. 
7.       Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 
8.       Add the buttermilk and vanilla extract. 
9.       Mix until combined.
10.    Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
11.    Pour the batter into the Bundt pan.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12.    Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. 
13.    Once cooled whisk together the remaining 2 T of lemon juice and the powdered sugar. 
14.    Drizzle over the top of the cake.

The Creative Cook