Copycat Auntie Anne's Pretzel Bites w/ Cheese Dip & Cream Cheese Frosting
Copycat Auntie Anne's Pretzel Bites w/ Cheese Dip & Cream Cheese Frosting
Ingredients
For the Dough
- 236 ml whole milk, warm
- 236 ml water, warm
- 14 g dry rapid/instant yeast
- 8 g granulated sugar
- 730 g bread flour
- 116 g dark brown sugar, lightly packed
- 20 g unsalted butter, melted
- 10 g salt
For the Water Bath
- 8 cups warm water
- 1/2 cup baking soda
For Coating Salted Pretzels
- 1/4 cup melted butter
- 1 tablespoon coarse salt
For Coating Cinnamon Sugar Pretzels
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cheese Dip
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
For the most accurate results, it is recommended to follow metric measurements when baking.
⏱️ 1 min
- 2
In a small microwave-safe bowl, warm the milk and water for approximately 45 seconds until it reaches 105°F - 110°F (40.5°C - 43.3°C).
⏱️ 1 min
- 3
Add the 8 g granulated sugar and 14 g instant yeast to the warm milk/water mixture. Give it a quick mix and set it aside for approximately 5-8 minutes or until the yeast blooms (it will be bubbling and foaming on top).
⏱️ 8 min
- 4
In a large stand mixer bowl, add the 730 g bread flour, 116 g dark brown sugar, 20 g melted unsalted butter, and 10 g salt.
⏱️ 2 min
- 5
Add the bloomed yeast mixture to the stand mixer bowl with the other dough ingredients.
⏱️ 1 min
- 6
Knead the dough using the stand mixer with a dough hook attachment until it is soft and elastic, about 5-7 minutes.
⏱️ 7 min
- 7
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it has doubled in size, about 45-60 minutes.
⏱️ 60 min
- 8
While the dough is rising, prepare the cheese dip. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 9
Gradually whisk in 1 1/2 cups of milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly. Reduce heat to low.
⏱️ 5 min
- 10
Stir in 2 cups of shredded cheddar cheese until melted and smooth. Season with 1/2 teaspoon chili powder and 1/4 teaspoon salt. Keep warm over very low heat or reheat before serving.
⏱️ 3 min
- 11
Prepare the cream cheese frosting. In a medium bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth and creamy. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating until well combined. Add 1 tablespoon milk and beat until smooth and desired consistency is reached. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 12
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 400
- 13
Lightly flour a clean work surface. Punch down the risen dough and transfer it to the floured surface.
⏱️ 1 min
- 14
Roll out the dough using a rolling pin into a large rectangle, about 1/2 inch thick.
⏱️ 2 min
- 15
Using a pizza cutter or knife, cut the dough into six even strips. Then, cut each strip into bite-sized pieces, approximately 1 inch long.
⏱️ 5 min
- 16
Prepare the water bath by combining 8 cups of warm water and 1/2 cup of baking soda in a large bowl.
⏱️ 1 min
- 17
Working in batches, dunk the bite-sized dough pieces into the water bath for about 20-30 seconds, ensuring they are fully coated. Do not overcrowd the bowl.
⏱️ 3 min
- 18
Using a slotted spoon, remove the dough pieces from the water bath, allowing excess liquid to drip off, and place them in a single layer on the prepared parchment-lined baking sheets.
⏱️ 2 min
- 19
Bake the pretzel bites at 400°F (200°C) on the center rack for 8-10 minutes, or until golden brown.
⏱️ 10 min•🌡️ 400
- 20
For Salted Pretzels: Once baked, immediately transfer a portion of the hot pretzel bites to a large bowl. Pour 1/4 cup melted butter over them and sprinkle with 1 tablespoon coarse salt, tossing gently to coat evenly.
⏱️ 2 min
- 21
For Cinnamon Sugar Pretzels: In a separate bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Once baked, immediately transfer another portion of the hot pretzel bites to a large bowl. Pour 1/4 cup melted butter over them and sprinkle with the cinnamon sugar mixture, tossing gently to coat evenly.
⏱️ 2 min
- 22
Serve the pretzel bites warm with the prepared cheese dip and cream cheese frosting.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Auntie Anne's Pretzel Bites w/ Cheese Dip & Cream Cheese Frosting
For the Dough
- 236 ml whole milk, warm
- 236 ml water, warm
- 14 g dry rapid/instant yeast
- 8 g granulated sugar
- 730 g bread flour
- 116 g dark brown sugar, lightly packed
- 20 g unsalted butter, melted
- 10 g salt
For the Water Bath
- 8 cups warm water
- 1/2 cup baking soda
For Coating Salted Pretzels
- 1/4 cup melted butter
- 1 tablespoon coarse salt
For Coating Cinnamon Sugar Pretzels
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cheese Dip
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
For the most accurate results, it is recommended to follow metric measurements when baking.
⏱️ 1 min - 2
In a small microwave-safe bowl, warm the milk and water for approximately 45 seconds until it reaches 105°F - 110°F (40.5°C - 43.3°C).
⏱️ 1 min - 3
Add the 8 g granulated sugar and 14 g instant yeast to the warm milk/water mixture. Give it a quick mix and set it aside for approximately 5-8 minutes or until the yeast blooms (it will be bubbling and foaming on top).
⏱️ 8 min - 4
In a large stand mixer bowl, add the 730 g bread flour, 116 g dark brown sugar, 20 g melted unsalted butter, and 10 g salt.
⏱️ 2 min - 5
Add the bloomed yeast mixture to the stand mixer bowl with the other dough ingredients.
⏱️ 1 min - 6
Knead the dough using the stand mixer with a dough hook attachment until it is soft and elastic, about 5-7 minutes.
⏱️ 7 min - 7
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it has doubled in size, about 45-60 minutes.
⏱️ 60 min - 8
While the dough is rising, prepare the cheese dip. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 9
Gradually whisk in 1 1/2 cups of milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly. Reduce heat to low.
⏱️ 5 min - 10
Stir in 2 cups of shredded cheddar cheese until melted and smooth. Season with 1/2 teaspoon chili powder and 1/4 teaspoon salt. Keep warm over very low heat or reheat before serving.
⏱️ 3 min - 11
Prepare the cream cheese frosting. In a medium bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth and creamy. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating until well combined. Add 1 tablespoon milk and beat until smooth and desired consistency is reached. Cover and refrigerate until ready to serve.
⏱️ 5 min - 12
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 400 - 13
Lightly flour a clean work surface. Punch down the risen dough and transfer it to the floured surface.
⏱️ 1 min - 14
Roll out the dough using a rolling pin into a large rectangle, about 1/2 inch thick.
⏱️ 2 min - 15
Using a pizza cutter or knife, cut the dough into six even strips. Then, cut each strip into bite-sized pieces, approximately 1 inch long.
⏱️ 5 min - 16
Prepare the water bath by combining 8 cups of warm water and 1/2 cup of baking soda in a large bowl.
⏱️ 1 min - 17
Working in batches, dunk the bite-sized dough pieces into the water bath for about 20-30 seconds, ensuring they are fully coated. Do not overcrowd the bowl.
⏱️ 3 min - 18
Using a slotted spoon, remove the dough pieces from the water bath, allowing excess liquid to drip off, and place them in a single layer on the prepared parchment-lined baking sheets.
⏱️ 2 min - 19
Bake the pretzel bites at 400°F (200°C) on the center rack for 8-10 minutes, or until golden brown.
⏱️ 10 min•🌡️ 400 - 20
For Salted Pretzels: Once baked, immediately transfer a portion of the hot pretzel bites to a large bowl. Pour 1/4 cup melted butter over them and sprinkle with 1 tablespoon coarse salt, tossing gently to coat evenly.
⏱️ 2 min - 21
For Cinnamon Sugar Pretzels: In a separate bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Once baked, immediately transfer another portion of the hot pretzel bites to a large bowl. Pour 1/4 cup melted butter over them and sprinkle with the cinnamon sugar mixture, tossing gently to coat evenly.
⏱️ 2 min - 22
Serve the pretzel bites warm with the prepared cheese dip and cream cheese frosting.
⏱️ 1 min