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 
Auntie Anne’s Pretzles are long and thin. Aunie Anne’s Pretzels can be found in shopping malls and airports everywhere. I find that the Auntie Anne’s Pretzels are irresistable. I would like to thank Adrienne for this one! Many, many thanks.
Auntie Anne’s Pretzels
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!
Fantastic! Just made a batch with the kids – another website suggested using ‘sweet butter’ (a little known secret) to cover all flavors of the pretzels. Tastes just like the real deal.
Thanks for the tip about the Sweet Butter
I’m making these, and I’m having problems kneading the dough. It seems like it needs a lot of flour for kneading, yet the recipe doesn’t say anything about extra flour for kneading. Also, how long should the pretzels be when you roll out the dough? Thanks
When working with dough, sometimes flour needs to be added, it isn’t a specific amount it often depends upon humidity, the flour its self, and mother nature, it can vary quite a bit. I can’t give answers on this, just add enough to make the dough work well. Roll out your pretzels about 8 to 10 inches and they should be fine. ~Stephanie
If you salt the pretzels before, it’s amazing. When they’re done, take them out and butter them to death. They taste JUST like Auntie Ann’s.
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.
I’m curious about the baking soda water’s role, too. anyone?
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 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?
thiz lookz delicious bout to make iyt
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.
I LOVE AUNTIE ANEES PRETZEL STICKS! T HEY ARE AHHHHHH-MAZING!!!!!! I COULD EAT THEM ALL!
Update to update: actually they turned out fine. Sorry for my overdramaticnes!