Auntie Anne's pretzels

Any idea what makes these pretzels special?

I make pretzels, but they don't match these.  From reading her book apparently they added something to a recipe.  Any idea what that "something" might be.

Thanks for anything you might know about these pretzels.

CookieGrandma, here's the recipe I got from the BB and it truly is delicious.  Maybe it's the brown sugar?   Not sure, but give this recipe a try:

Posted by: DeeKS Posted on: 6/23/2003 8:45:16 PM
#R1732607
Pulled from my CopyCat files for all of you...

Auntie Anne's Pretzels

Ease of Cooking: Advanced Cooking
Serving Size: varies

Notes:
: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!) I would like to thank Adrienne for this one! Many, many thanks.

Ingredients:
1 1/2 C. warm water
1 1/8 Tbsp. active dry yeast (1 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 - 4 Tbsp butter (melted)


Preparation:
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 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.

Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

thanks so much, i'll give it a try.  i'm sure it can't be exact, but perhaps similar.  surely her recipe is protected.  i knew it had yeast in it.  i've read that you can purchase from her stands, a boxed mix to make pretzels at home.  i need to find a stand and see if i can purchase that sometime too.

thanks again.

i just made the recipe above, and they are absolutely wonderful.

i looked up the recipe i use and discovered the only difference in this and mine was that this one used 1 cup less flour and mixed 2 kinds of flour.  they are absolutely great for a sunday nite supper.

i just had a quick question  (oh okay two! LoL)  how many does this make roughly, and i dont have bread flour, (i've always just used regular flour for my bread ) so would using just regular for both measurements really change the outcome??  just curious is all, i just printed this off and i think i am going to make it.... one of those afternoons where a nice pretzel would be perfect :)

this was posted by DorthyR-in-Malibu way back in 02

Soft Pretzels like Aunt Annie's®
Serves: 8
Prep. Time 2:00

1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1/4 teaspoon salt
1 1/2 cups warm water - 110 degrees
4 cups bread flour
1 tsp. baking soda
4 tsp. warm water
1 cup butter - melted
Toppings (see NOTES)

-Combine first 4 ingredients; let sit 5 minutes.

-Stir flour to mixture and knead for 5 minutes.

-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.

-Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.

-Stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly greased cookie sheet.

-Bake in a 550 degree oven for 8 minutes, or until golden brown.

-Brush melted butter onto hot pretzels.

NOTES : For salted pretzels, sprinkle with coarse salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.

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I have made these several times and I love them Easy and wonderful.

bug

 i just made the first recipe.. and they were FANTASTIC!!!!  in fact i am chomping one down as we speak!!  i've never made pretzels before, wow they were easy and tasty!!

thanks again for the recipe!!! 

Oh, I'm so glad you both liked these as much as I do.  Come to think of it, I haven't made any in awhile - I'll have to make some again soon!

Thanks YOU GUYS......Now I hafta try these.... Do you like the plain salted ones, or the sweetened ones,, or the parmeasan Ones the best????

1/2 recipe made 4 pretzels.  so let's multiply by 2 and get 8. 

my opinion is that you could  use all regular flour.  i have always said, you can make lots of reasonable changes on a recipe and get good results.  i think that many recipes are just mistakes handed down through the generations. you will find many similar recipes with only slight differences. 

Zakons - Yes, I do!  HA!

Seriously, I like the salted and the cinnamon ones best.  Can't make up my mind which, though...

mmmmmmm saaaaallllttttt!!!!!!!!   (said in my best homer simpson voice i can muster!!  LoL)

i actually got about 12 with mine... but then, they were a little smaller, which was fine by me.  i used all regular, figured it wouldnt make that much difference.  tasted just fantastic, wonderful, absolutely delicious to me, and i am certainly glad that they dont make more---- i would just end up eating all of them!!  LoL