Auntie Anne’s Pretzels: Copycat Recipe
Today was another freezing *#&%$#@ cold day. To cold for school. I must say that the beauty of working for a school, besides winter break, spring break, summers off, and a smattering of long weekends, is the occasional surprise day off. You know for a snow storm, or as was the case today a wind chill that would freeze you to the spot in a few seconds. Well yeah ……… I got to cook all day……..or should I say bake……..soft, chewy, warm buttery pretzels………sorry I lost my train of thought. Having the oven on all day……..I made a few other things…..stay tuned…….. took the chill off the house quite nicely.
Now I know we all have stories about these kinds of pretzels. The first was I ever had was at a mall. Tim and I visit Vegas frequently………….it is our favorite place in the world…….so far. We really aren’t world travelers…….we leave the world traveling to Tim’s identical twin brother Tom who currently resides in the Philippines. The last time we were in Vegas we had pretzels after a show……..Brad Garrett’s Comedy Club………if you are in Vegas do yourself a favor and visit the comedy club…………. the comedy and the pretzels were great!
So given the unexpected day off I was able to try a recipe I found on Pinterest after we returned from our last trip to Vegas……..the copy cat Pretzels. Now I have given credit to both Food Network and Yammie’s Noshery ………….Yammie’s recipe gives credit to Food Network and I pinned it from Yammie so I think I have covered all my bases. I must thank both Food Network and Yammie’s Noshery because these turned out amazing! And bonus they were easy to make…..they did take some time, but the result was well worth it. So if you have an unexpected or an expected day off, take the time to make yourself these soft, chewy, warm buttery pretzels……oh no there I go again…………..Print
Soft, warm,chewy, buttery…….
- 2 cups milk
- 1 1/2 tablespoons (2 packets) active dry yeast
- 6 tablespoons brown sugar
- 4 tablespoons butter, melted
- 4 1/2 cups flour
- 2 teaspoons fine salt
- 1/3 cup baking soda
- 3 cups warm water
- Coarse salt
- 8 tablespoons butter, melted in a shallow dish
- Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it.
- Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar.
- Add the flour about 1 cup at a time and the add the fine salt.
- Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size.
- Preheat the oven to 450º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can.
- Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water.
- Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned.
- Dip each in the melted butter while hot.
I did need to add about an additional cup of flour to keep the dough from being to sticky.