Auntie Anne’s Pretzels – make them just like they do with our recipe.
The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. (Of course I don’t have the counter space!) I would like to thank Adrienne for this one! Many, many thanks.
1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 – 4 Tbsp butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
I LOVE AUNTIE ANEES PRETZEL STICKS! T HEY ARE AHHHHHH-MAZING!!!!!! I COULD EAT THEM ALL!
Hey, i want to know if i can fridge or freeze the spare dough. Thanks!
I believe you can refrigerate the dough for later, but I am not sure how this would work out if you froze it.
thiz lookz delicious bout to make iyt
I tried this recipe for the pretzels… I have to say they are delicious! Oh YUM! I also made some stuffed with cream cheese and Schwans makes. When I rolled the dough into strips, I flated it, put long skinny slivers of cream cheese in, then I folded dough back over and pinched wides and then continued rolling into long log. This is a really good recipe. I am curious though, was the purpose of dipping them in the baking soda water prior to baking?
I made these pretzels with my my Granddaughters and they are delicious. The dough is a very nice consistency and easy to work with. I am wondering what purpose the baking soda water bath serves but since the results were so good, it is a step I would not skip. Enjoy!
I’m curious about the baking soda water’s role, too. anyone?
The baking soda water gives the pretzels that smooth, glossy outside. It’s just enough to get the outsides to have that sheen on them, but not enough to cook them all the way through. So once you bake them, you get a soft middle with the chewy exterior.. absolutely necessary! It’s the same step that gives bagels their smooth, shiny exterior.