Auntie Anne’s Pretzels

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.

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.

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

Update to update: actually they turned out fine. Sorry for my overdramaticnes!

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

Great recipe. Very easy too. Mine were not as pretty as auntie annes. Next time I will portion out dough maybe 3oz each and then roll out to approx 24in before shaping. I only had 1pkg of yeast and the pretzels turned out fine.

Did you put any special toppings on your pretzel

This is by far one of the best recipe for the aunt annes type pretzel. i have been using this recipe every couple of months or so with my kids. they absolutly love the pretzels that come out of the oven with this recipe. I use sea salt instead of pretzel salt. its much better for you and tastes just as great. and don’t forget LOTS of butter is required for that authentic aunt annes flavor. thanks again for sharing this wonderful recipe!!

what actually is “sweet” butter?

It is another way of saying unsalted butter.

We made this recipe and added raisins in our new breadmaker and boy, it was delicious!!!

This recipe is very good! Closest I’ve found to AA. I will say that I know AA’s uses clarified, unsalted butter. They also use more baking soda in the dipping mixture, it should be cloudy when mixed up. This dipping solution gives the pretzels their crispy golden crust. I made the recipe exactly as stated here and my pretzels weren’t as golden brown. Had I cooked them longer to achieve the darker color, they would have been hard.

Also, for salted pretzels, shake on the salt right after dipping and before baking. The salt sticks much better this way.

I just bought an Auntie Ann’s at home kit and the ingredients has wheat flour and barley four…I wonder if that’s where the flour gets it’s sweetness too?…I will try to compare recipes and post results next week:)

I think some of it is also the type of yeast that they use. If you can find SAF gold, it gives you a much sweeter bread. Kingarthurflour.com sells this brand online.

the soda water is suppose to give it the crispiness on the outside.

It seems the baking soda water sets the pretzel, it seems like it molds them, I made these with the kit and it was awesome. After I baked them I put the pretzel in butter ( i had melted about 1 cup) and then rolled it in cinnamon, put it back in the butter and then in cinnamon again, oh it was GREAT!!!!

If using a standing mixer with a dough hook for kneading, about how long should I knead it/