Homemade Soft Pretzels (Copycat Auntie Anne's Pretzel Recipe)
User Reviews
4.9
Homemade Soft Pretzels (Copycat Auntie Anne's Pretzel Recipe)
Description
Homemade Soft Pretzels are crafted from a yeasted dough enriched with milk and butter, which contributes to the soft and mildly sweet flavor. The process begins by activating yeast in warm milk, mixing in sugar and flour, and kneading until smooth and elastic. After the dough rises to double in size, it is divided and shaped into pretzels.
A key step is briefly boiling the pretzels in a warm baking soda bath before baking, which creates the chewy exterior and signature brown crust. Sprinkling with coarse salt adds bursts of salinity that contrast the tender dough inside. Baking at a high temperature creates a golden, glossy finish.
This recipe yields about 12 pretzels and can be served warm with mustard or cheese dips. The dough’s slight sweetness and buttery notes balance the savory crust and salt. Working on a very lightly floured surface improves dough stretchiness during shaping.
For best texture, pretzel dough should not be over-floured. Shaping pretzels on the baking sheet after boiling simplifies handling. These pretzels freeze well before the soda bath for convenient later baking.
Ingredients
- 2 cups (470ml) milk (I used 2%)
- 1 1/2 Tbsp active dry yeast (2 packets)
- 6 Tbsp (75g) light brown sugar packed
- 4 Tbsp (56g) butter at room temperature
- 4 1/2 cups (635g) all-purpose flour plus an up to an additional 1/2 cup as needed
- 2 tsp salt fine
- 1/3 cup baking soda
- 3 cups (710ml) water warm
- salt to taste, coarse
- 6 Tbsp (56g) butter , melted
- Dipping sauce optional, for serving
Instructions
- Warm milk in a microwave safe bowl in microwave (or alternately 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 stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended.
- Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic.
- Mix in up to an additional 1/2 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.
- 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* and cover loosely with plastic wrap.
- Roll each piece out into a long, thin rope about 32 - 36 inches long**. Form dough rope into a pretzel shape.
- In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture, lift 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 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) 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've cooled, if desired.
Notes
- Divide dough into 12 pieces by halving repeatedly, then thirds for uniform pretzels.
- Use a lightly floured or non-floured surface to keep dough pliable and easy to stretch.
- Shape pretzels after boiling for easier handling and maintaining the pretzel shape.
- This recipe is adapted from Food Network and yields soft, classic-style pretzels.
User Reviews
Overall Rating
4.9
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