Food recipes
Auntie Anne's Copycat Pretzels
Auntie Anne's Copycat Pretzels Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, brown salt, table wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched wa...
Auntie Anne's Copycat Pretzels
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt
honey
Directions:
Grease a baking sheet.
Sprinkle yeast onto lukewarm (about 115 degrees) water in a mixing bowl and stir to dissolve.
Add sugar and salt and stir to dissolve.
Add flour and knead dough (in bowl) until smooth and elastic.
Cover and let rise at least 1/2 hour.
Mix the bath of warm water and baking soda in a shallow bowl and stir often.
Divide dough and roll into a long, thin rope, the thinner the better.
1/2" thick is great if you have the skill and patience.
This gets easier with practice.
Shape into a pretzel (make a u-shape, twist, then bring ends down to form shape), dip into water bath and place on greased baking sheet.
Allow pretzels to rise again (I prefer to keep them covered during the rise).
Bake in a preheated, 450 degree oven for about 8 minutes.
Bake ONLY until JUST golden.
If they are overcooked, they are tough.
While they are baking, melt butter and whisk a little bit of honey into the butter (I use about a tablespoon for 4 pretzels but you can use whatever you prefer).
When pretzels are almost done, brush each one with the butter/honey mixture and return to the oven for about a minute.
You can sprinkle on cinnamon sugar just after brushing on the butter, or skip the honey and sprinkle with parmesan cheese, garlic salt, coarse salt, or whatever topping you like.
These can also be made into tasty pretzel sticks.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt
honey
Directions:
Grease a baking sheet.
Sprinkle yeast onto lukewarm (about 115 degrees) water in a mixing bowl and stir to dissolve.
Add sugar and salt and stir to dissolve.
Add flour and knead dough (in bowl) until smooth and elastic.
Cover and let rise at least 1/2 hour.
Mix the bath of warm water and baking soda in a shallow bowl and stir often.
Divide dough and roll into a long, thin rope, the thinner the better.
1/2" thick is great if you have the skill and patience.
This gets easier with practice.
Shape into a pretzel (make a u-shape, twist, then bring ends down to form shape), dip into water bath and place on greased baking sheet.
Allow pretzels to rise again (I prefer to keep them covered during the rise).
Bake in a preheated, 450 degree oven for about 8 minutes.
Bake ONLY until JUST golden.
If they are overcooked, they are tough.
While they are baking, melt butter and whisk a little bit of honey into the butter (I use about a tablespoon for 4 pretzels but you can use whatever you prefer).
When pretzels are almost done, brush each one with the butter/honey mixture and return to the oven for about a minute.
You can sprinkle on cinnamon sugar just after brushing on the butter, or skip the honey and sprinkle with parmesan cheese, garlic salt, coarse salt, or whatever topping you like.
These can also be made into tasty pretzel sticks.