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Auntie Anne’s Soft Pretzels Recipe

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Auntie Anne’s Soft Pretzels are a classic American snack known for their golden crust, chewy texture, and a perfect balance of salty and buttery flavors. This recipe guides you through making soft pretzels from scratch, starting with yeast activation, dough preparation, baking soda boiling bath for that signature crust, and finishing with a buttery drizzle and coarse salt topping.

Ingredients

Scale

Dough Ingredients

  • 2 (0.25-ounce) packages active dry yeast
  • ½ cup plus 1 teaspoon sugar
  • 1 ¾ cups warm water
  • 5 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil

Boiling Bath

  • 9 cups water
  • ½ cup baking soda

Topping

  • Coarse salt for topping
  • ¼ cup melted butter for topping

Instructions

  1. Activate the Yeast: Combine the two packages of active dry yeast with 1 ¾ cups of warm water and ½ cup plus 1 teaspoon sugar. Let the mixture sit for about 10 minutes, until it becomes foamy, indicating the yeast is active.
  2. Prepare the Dough: In a stand mixer bowl, combine the 5 cups of all-purpose flour, the remaining sugar, and 2 teaspoons kosher salt. Add the yeast mixture and 1 tablespoon vegetable oil, then mix until a smooth dough forms.
  3. First Rise: Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F (220°C).
  4. Prepare the Boiling Bath: In a large pot, bring 9 cups of water mixed with ½ cup baking soda to a rolling boil. This alkaline bath is essential for creating the signature pretzel crust.
  5. Shape the Pretzels: Divide the risen dough into equal pieces. Roll each piece into a rope and twist it into the traditional pretzel shape.
  6. Boil the Pretzels: Carefully lower each shaped pretzel into the boiling baking soda water bath. Boil each for 20-30 seconds to develop the chewy texture and golden crust.
  7. Bake the Pretzels: Remove the boiled pretzels with a slotted spoon and place them on parchment-lined baking sheets. Sprinkle the tops generously with coarse salt. Bake in the preheated oven for 8-10 minutes, or until golden brown.
  8. Finish with Butter: Remove the pretzels from the oven and immediately brush each one with ¼ cup of melted butter for a rich and shiny finish. Serve warm.

Notes

  • Ensure the water for activating yeast is warm (around 110°F) but not too hot to avoid killing the yeast.
  • Boiling the pretzels in baking soda water is key for the traditional pretzel texture and flavor.
  • Use coarse salt rather than fine table salt for topping to get a pleasant crunch and saltiness.
  • For extra flavor, consider brushing the pretzels with garlic butter or sprinkling with cinnamon sugar instead of coarse salt.
  • The dough can be refrigerated overnight for a slower rise and developed flavor.

Keywords: soft pretzels,Auntie Anne’s pretzels,homemade pretzels,baking pretzels,American snacks,yeast pretzels,baking soda pretzel bath,soft pretzel recipe

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