Auntie Anne’s Pretzel
I developed this recipe for our customers using both of our amazing flour blends. The pretzels that inspired these are a staple in many malls across America. The secret to this recipe is the sweet cream butter in which the finished pretzel is literally bathed. These are best served warm, fresh out of the oven, with salt or cinnamon sugar.
Auntie Anne's Pretzels
Servings 8 Prep Time 2 hours Cook Time 20 to 25 minutes
Ingredients
- 2 1/4 cups warm water 110F
- 14 g Instant or Rapid Yeast
- 50g brown sugar or maple sugar or swerve sweetener brown sugar
- 9 g salt
- 560 g Better Batter Original blend + 15g whole psyllium husk or 10g psyllium husk powder or 5 g Glucomannan powder.Or 560 g Better Batter Artisan blend (don’t add the psyllium husk or glucomannan)
Pretzel Bath Spray
- 2 cup Warm Water
- 2 Tbsp baking soda
Toppings
- 2 sticks unsalted butter or vegan butter (melted and kept warm)
- Coarse Kosher Salt or Cinnamon Sugar
Instructions
Preheat oven to 475 degrees.
Prepare several cookie sheets with parchment paper.
Mixing: Into the bowl of a stand mixer, add Artisan Baker’s Blend Flour or Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or 5 glucomannan . Then add all remaining ingredients. Mixing with the paddle attachment, begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point Make ahead: You may place dough into an oiled bowl, cover tightly and refrigerate for up to 24 hours if you wish.
Allow Cooling. Before proceeding, allow dough to come to room temperature for 30 minutes.
Use Immediately: Remove dough from bowl onto a lightly floured surface, and dust lightly with additional flour. Using a dough scraper, bring dough together into a single mound. If it is still shaggy, use floured hands to knead lightly until dough comes together.
Cover with Plastic wrap and allow dough to hydrate/rest/prove for at least 30 minutes.
To Bake: While dough is resting (or the day you plan to make pretzels), prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place into a plastic spray bottle or bowl. Be certain to stir or shake often.
Shaping: Dough should now resemble sticky bread dough and should be able to be shaped easily. Use the remaining flour to flour the rolling surface as needed Separate the dough into balls slightly larger than baseballs but slightly smaller than tennis balls - about 4 ounces per ball. Roll slightly on a lightly floured surface to ensure the outside is lightly coated with flour. Taking one ball at a time, roll the ball between your hands until it is about four inches long. Lay onto the rolling surface. and roll a "snake", about 14 inches long - dough will be about 1/2 inch in diameter . Take the rope and quickly form it into a pretzel shape. This dough should be able to be handled well. Place onto the prepared baking sheet. Repeat. Spray each pretzel with soda solution or brush the solution onto the pretzel. Allow pretzels to rise for about 15 to 20 minutes. Ensure oven is correct temperature, then spray pretzels one more time and place into the oven.
Bake for about 20 to 25 minutes or until golden, then remove from oven. While still warm, dip in melted butter and desired toppings, then serve in additional parchment paper and enjoy!
