Some evening I was surfing the web for I don't know what and came across a recipe for Auntie Anne's Pretzels. The people who cloned this recipe analyzed the ingredients in Auntie Anne's Pretzel Kit. I made this yesterday and they were so awesome (and tasted exactly like the original) that I am making them again now as I write.
Do you think that I am some type of genius that can make dough and type? So close but no cigar. No, I am going to present you with a Bread Machine recipe for Auntie Anne's Pretzels. So easy. So little work. I can take no credit for this recipe, though. The work was done by the people at Dining in Thailand. I'm not sure what their connection is with Auntie Anne's. I think Anne is originally from Pennsylvania.
I was wary of doing the pretzel twist and ended up making pretzel sticks. Then I tried to be brave and try the twist. Let me say that the twist was easy but rolling out the dough skinny enough was tough. It could have been because of the bread machine method or where I was trying to roll the dough. That is why you see those scary twists in the night time photo. Who cares? They tasted awesome!
Auntie Anne's Pretzels
from Dining in Thailand
adapted for bread machine by Sassy Priscilla
1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil
2 cups water
3/4 cup baking soda
1/4 cup butter, melted
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon
1. Dissolve the yeast in the warm water in bread machine loaf pan. Let sit for a few
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add to water with yeast. Add vegetable oil. Set bread machine to dough setting and do something else.
3. 20 minutes before dough cycle is complete, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
5. Remove the dough from bread pan and let set 15 minutes. Divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 3 minutes and then spin the pan around and bake for another 3-4 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
Makes 8 pretzels.