Homemade Auntie Anne's Pretzel Bites
Homemade Auntie Anne's Pretzel Bites
Ingredients
For the Pretzel Dough
- 1/2 cup warm whole milk, (105-115°F)
- 1/2 cup warm water, (105-115°F)
- 2 1/4 teaspoons dry instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath
- 9 cups water
- 1/2 cup baking soda
For the Toppings
- 1/2 cup unsalted butter, melted, divided
- 2 tablespoons coarse sea salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Dips
- 1 cup cheddar cheese sauce, warmed
- 1/2 cup cream cheese frosting
Instructions
- 1
In a large bowl, combine the warm whole milk, warm water, dry instant yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the kosher salt, 3 1/2 cups of all-purpose flour, and 2 tablespoons of melted unsalted butter to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 7-8 minutes, or until the dough is smooth and elastic. It should spring back when lightly poked.
⏱️ 8 min
- 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 5
While the dough is rising, prepare the baking soda bath. In a large pot, bring 9 cups of water to a rolling boil. Carefully stir in 1/2 cup of baking soda until dissolved. Reduce heat to low to keep it warm.
⏱️ 10 min
- 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 425
- 7
Once the dough has risen, punch it down gently. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a long rope, about 1/2 inch thick. Cut each rope into 1-inch bite-sized pieces.
⏱️ 15 min
- 8
Working in small batches (about 15-20 bites at a time), carefully drop the pretzel bites into the warm baking soda bath. Boil for 20-30 seconds, flipping once. Do not overcrowd the pot. Using a slotted spoon, remove the bites and let excess liquid drain before placing them on the prepared baking sheets.
⏱️ 10 min
- 9
Bake the pretzel bites for 10-12 minutes, or until golden brown. Repeat with remaining dough.
⏱️ 12 min•🌡️ 425
- 10
While the pretzels are still warm, brush half of them generously with 1/4 cup of melted unsalted butter and sprinkle with coarse sea salt for the savory version. For the sweet version, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow dish. Brush the remaining warm pretzel bites with the other 1/4 cup of melted unsalted butter, then toss them in the cinnamon sugar mixture until evenly coated.
⏱️ 5 min
- 11
Serve the savory pretzel bites with warm cheddar cheese sauce and the sweet pretzel bites with cream cheese frosting. Enjoy immediately!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Auntie Anne's Pretzel Bites
Ingredients
For the Pretzel Dough
- 1/2 cup warm whole milk, (105-115°F)
- 1/2 cup warm water, (105-115°F)
- 2 1/4 teaspoons dry instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath
- 9 cups water
- 1/2 cup baking soda
For the Toppings
- 1/2 cup unsalted butter, melted, divided
- 2 tablespoons coarse sea salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Dips
- 1 cup cheddar cheese sauce, warmed
- 1/2 cup cream cheese frosting
Instructions
- 1
In a large bowl, combine the warm whole milk, warm water, dry instant yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the kosher salt, 3 1/2 cups of all-purpose flour, and 2 tablespoons of melted unsalted butter to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 7-8 minutes, or until the dough is smooth and elastic. It should spring back when lightly poked.
⏱️ 8 min - 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 5
While the dough is rising, prepare the baking soda bath. In a large pot, bring 9 cups of water to a rolling boil. Carefully stir in 1/2 cup of baking soda until dissolved. Reduce heat to low to keep it warm.
⏱️ 10 min - 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 425 - 7
Once the dough has risen, punch it down gently. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a long rope, about 1/2 inch thick. Cut each rope into 1-inch bite-sized pieces.
⏱️ 15 min - 8
Working in small batches (about 15-20 bites at a time), carefully drop the pretzel bites into the warm baking soda bath. Boil for 20-30 seconds, flipping once. Do not overcrowd the pot. Using a slotted spoon, remove the bites and let excess liquid drain before placing them on the prepared baking sheets.
⏱️ 10 min - 9
Bake the pretzel bites for 10-12 minutes, or until golden brown. Repeat with remaining dough.
⏱️ 12 min•🌡️ 425 - 10
While the pretzels are still warm, brush half of them generously with 1/4 cup of melted unsalted butter and sprinkle with coarse sea salt for the savory version. For the sweet version, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow dish. Brush the remaining warm pretzel bites with the other 1/4 cup of melted unsalted butter, then toss them in the cinnamon sugar mixture until evenly coated.
⏱️ 5 min - 11
Serve the savory pretzel bites with warm cheddar cheese sauce and the sweet pretzel bites with cream cheese frosting. Enjoy immediately!
⏱️ 1 min