Copycat Auntie Anne's Pretzels
Copycat Auntie Anne's Pretzels
Ingredients
For the Pretzel Dough
- 1 1/2 tablespoons instant yeast, (2 packages)
- 1/2 cup granulated sugar
- 1 1/2 cups evaporated milk, warmed to 105°F
- 5 cups all-purpose flour, spooned level, plus more for rolling
- 2 1/2 teaspoons salt
- 1 tablespoon vegetable oil, , plus more for greasing the bowl
- 1/4 cup water
For the Baking Soda Bath and Topping
- 8 cups water
- 1/4 cup baking soda
- as needed pretzel salt, or flake salt
- as needed unsalted butter, melted
Optional Icing
- as needed sweetened condensed milk, canned
- 2 1/2 cups powdered sugar, (for homemade icing)
- 4 tablespoons cold milk, (for homemade icing)
Optional Cinnamon Sugar Topping
- as needed granulated sugar
- as needed ground cinnamon
Instructions
- 1
In a large bowl, combine the instant yeast, 1/2 cup granulated sugar, and 1 1/2 cups warm evaporated milk. Let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the 5 cups of all-purpose flour, 2 1/2 teaspoons salt, 1 tablespoon vegetable oil, and 1/4 cup water to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 1/2 hours, or until doubled in size. A warm place can be on a preheated stove (turned off), or in an oven that is OFF with a bowl of boiled water (150-170°F) on the bottom rack.
⏱️ 90 min
- 4
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 5
While the oven preheats, prepare the baking soda bath: In a large pot, bring 8 cups of water to a boil. Carefully stir in 1/4 cup baking soda until dissolved. Reduce heat to a simmer.
⏱️ 10 min
- 6
Punch down the risen dough and divide it into 8-12 equal pieces. Roll each piece into a long rope (about 20-24 inches) and form into a pretzel shape. Working with one pretzel at a time, carefully submerge it in the simmering baking soda bath for no more than 25-30 seconds. Remove with a slotted spoon, allowing excess water to drip off, and place on the prepared baking sheet.
⏱️ 15 min
- 7
Immediately sprinkle the wet pretzels generously with pretzel salt or flake salt.
⏱️ 2 min
- 8
Bake the pretzels in the preheated oven for 10-12 minutes, or until golden brown. Keep an eye on them to prevent over-browning.
⏱️ 12 min•🌡️ 425
- 9
Once baked, remove from the oven and immediately brush generously with melted unsalted butter.
⏱️ 2 min
- 10
If desired, for a cinnamon sugar topping, mix granulated sugar and ground cinnamon in a small bowl and sprinkle over the buttered pretzels while still warm.
⏱️ 1 min
- 11
For icing, serve with canned sweetened condensed milk. Alternatively, whisk together 2 1/2 cups powdered sugar and 4 tablespoons cold milk until smooth for a homemade icing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Auntie Anne's Pretzels
For the Pretzel Dough
- 1 1/2 tablespoons instant yeast, (2 packages)
- 1/2 cup granulated sugar
- 1 1/2 cups evaporated milk, warmed to 105°F
- 5 cups all-purpose flour, spooned level, plus more for rolling
- 2 1/2 teaspoons salt
- 1 tablespoon vegetable oil, , plus more for greasing the bowl
- 1/4 cup water
For the Baking Soda Bath and Topping
- 8 cups water
- 1/4 cup baking soda
- as needed pretzel salt, or flake salt
- as needed unsalted butter, melted
Optional Icing
- as needed sweetened condensed milk, canned
- 2 1/2 cups powdered sugar, (for homemade icing)
- 4 tablespoons cold milk, (for homemade icing)
Optional Cinnamon Sugar Topping
- as needed granulated sugar
- as needed ground cinnamon
Instructions
- 1
In a large bowl, combine the instant yeast, 1/2 cup granulated sugar, and 1 1/2 cups warm evaporated milk. Let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the 5 cups of all-purpose flour, 2 1/2 teaspoons salt, 1 tablespoon vegetable oil, and 1/4 cup water to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min - 3
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 1/2 hours, or until doubled in size. A warm place can be on a preheated stove (turned off), or in an oven that is OFF with a bowl of boiled water (150-170°F) on the bottom rack.
⏱️ 90 min - 4
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 5
While the oven preheats, prepare the baking soda bath: In a large pot, bring 8 cups of water to a boil. Carefully stir in 1/4 cup baking soda until dissolved. Reduce heat to a simmer.
⏱️ 10 min - 6
Punch down the risen dough and divide it into 8-12 equal pieces. Roll each piece into a long rope (about 20-24 inches) and form into a pretzel shape. Working with one pretzel at a time, carefully submerge it in the simmering baking soda bath for no more than 25-30 seconds. Remove with a slotted spoon, allowing excess water to drip off, and place on the prepared baking sheet.
⏱️ 15 min - 7
Immediately sprinkle the wet pretzels generously with pretzel salt or flake salt.
⏱️ 2 min - 8
Bake the pretzels in the preheated oven for 10-12 minutes, or until golden brown. Keep an eye on them to prevent over-browning.
⏱️ 12 min•🌡️ 425 - 9
Once baked, remove from the oven and immediately brush generously with melted unsalted butter.
⏱️ 2 min - 10
If desired, for a cinnamon sugar topping, mix granulated sugar and ground cinnamon in a small bowl and sprinkle over the buttered pretzels while still warm.
⏱️ 1 min - 11
For icing, serve with canned sweetened condensed milk. Alternatively, whisk together 2 1/2 cups powdered sugar and 4 tablespoons cold milk until smooth for a homemade icing.
⏱️ 2 min