Auntie Anne's Pretzels

The same soft center, crispy bottom, and buttery taste as Auntie Anne's in the mall.


1-1/2  cups warm water
1-1/8  tsp active dry yeast (1-1/2 pkgs)
2  Tbs brown sugar
1-1/8  tsp salt
1  cup bread flour
3  cups all-purpose flour
2  cups warm water
2  Tbs baking soda
1  stick butter (melted), for dipping
Coarse salt (Kosher) to taste

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs baking soda.

After dough has risen, pinch off chunks of dough and roll into a long rope (about 1/2 inch or less thick) and shape. The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. Rolling them into thin ropes is the hardest part of this recipe. I found that
rolling them on a Silpat baking mat helps to make a smooth rope.

Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450° for about 8 minutes or until golden. Brush with melted butter, sprinkle with kosher salt, and eat while warm.

Optional Toppings

FOR CINNAMON-SUGAR PRETZELS:  Stir 2 Tbs honey into melted butter. After baking, dip the pretzel into the butter. and sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp ground cinnamon. Do this to both sides of pretzels.

FOR PARMESAN PRETZELS:  Brush on the melted butter and sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp garlic salt. Serve with marinara sauce.