Auntie Anne's Soft Pretzels
User Reviews
4.7
Auntie Anne's Soft Pretzels
Description
The recipe for Auntie Anne's Soft Pretzels begins by activating yeast in warm water mixed with sugar, encouraging the dough to rise. The starter combines with flour, sugar, salt, and vegetable oil to form a smooth dough that is left to rise until nearly doubled. After shaping the dough into pretzels, they are briefly boiled in a baking soda and water bath to create their characteristic crust once baked. A sprinkle of coarse salt and a brush of melted butter completes the preparation.
The pretzels emerge from the oven with a chewy and soft interior, offset by a thin, crisp golden exterior with a light saltiness. The baking soda bath is key to this texture, providing the traditional pretzel flavor and texture contrast. The rich butter adds moisture and a touch of richness.
This recipe creates a snack that can be enjoyed warm or at room temperature, ideal for dipping or as a handheld treat. Home cooks can make these for gatherings or simply to enjoy a freshly baked pretzel at home.
The dough can be made ahead and stored refrigerated for up to 24 hours or frozen for a few months, offering flexibility. Thaw frozen dough slowly in the refrigerator to preserve texture and yeast activity. This recipe traces back to Joanna Gaines' Magnolia Table cookbook, ensuring a tested and beloved version of the famous soft pretzel.
Ingredients
- 2 (0.25-ounce) active dry yeast about 1 ½ tablespoons total
- ½ cup sugar
- 1 ¾ cups water about 100-110° F, warm
- 5 cups all-purpose flour plus more for rolling
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil plus more for greasing the bowl
- 9 cups water
- ½ cup baking soda
- salt to taste, coarse
- ¼ cup butter melted
Instructions
- Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let rest for 10 minutes to activate the yeast. It should look a little bit foamy.
- In a stand mixer fitted with the dough hook, whisk together the flour, the remaining ½ cup of sugar, and the kosher salt. Add the oil and the yeast mixture, turn the mixer on medium-low speed, and mix for about 5 minutes (until the dough is smooth).
- Transfer the dough to a greased bowl. Turn to coat the dough with grease on all sides.
- Cover and let rest in a warm place until doubled in size, about 1 hour. Near the end of the rising time, preheat the oven to 425°F. Line two baking sheets with parchment paper. Set aside.
- Bring the 9 cups of water and the baking soda to a boil on the stovetop while you shape the dough. Stir to make sure that the baking soda dissolves. Punch down the dough to release the air. Turn the dough onto a lightly-floured surface. Divide into 12 equal pieces.
- Roll each piece of dough into a long, thin rope (about 22-24 inches long). Twist each rope into a traditional pretzel shape.
- Drop 1-2 pretzels into the boiling water for 20-30 seconds. (Do not boil for longer than 30 seconds, or the pretzels may have an unpleasant metallic taste.) Using a slotted spatula, lift the pretzel out of the water and gently shake to remove as much excess water as possible. Place pretzel onto prepared baking sheet. Sprinkle with coarse salt. Repeat with remaining pretzels, arranging 6 pretzels on each pan.
- Bake pretzels in the 425°F oven until golden brown, about 8-10 minutes. Brush the warm pretzels with melted butter and serve immediately.
Notes
- You can refrigerate the dough for up to 24 hours or freeze it for 2-3 months in an airtight container.
- When using frozen dough, thaw it overnight in the refrigerator before shaping and baking.
- This recipe originates from Joanna Gaines' cookbook, Magnolia Table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pretzels
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1pretzel | |
| Calories | 266kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 1799mg | 75% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 118IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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