Best Auntie Annes Pretzels Clone Recipes

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AUNTIE ANNES PRETZELS



Auntie Annes Pretzels image

Enjoy the taste of Auntie Anne's Pretzels at home with this easy copycat recipe. These soft pretzels are made to perfection and you'll love every chewy bite!

Provided by Stephanie Manley

Categories     Snack

Time 20m

Number Of Ingredients 10

1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 cup bread flour
3 cups all-purpose flour
2 cups warm water
2 tablespoon baking soda
To taste, coarse salt
4 tablespoons melted butter

Steps:

  • Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead the dough until smooth and elastic. Let rise at least 1/2 hour.
  • While the 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 the 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 a greased baking sheet. Allow pretzels to rise again. Bake in the oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!

Nutrition Facts : Calories 392 kcal, Carbohydrate 67 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 1608 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

AUNTIE ANNE'S PRETZELS - COPYCAT



Auntie Anne's Pretzels - Copycat image

Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.

Provided by JustaQT

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)

Steps:

  • 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.
  • 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.
  • Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

AUNTIE ANNE'S PRETZELS COPYCAT



Auntie Anne's Pretzels Copycat image

Make and share this Auntie Anne's Pretzels Copycat recipe from Food.com.

Provided by Art C

Categories     Low Protein

Time 1h8m

Yield 8 pretzels, 8 serving(s)

Number Of Ingredients 12

1 1/4 cups warm water
1 1/4 tablespoons yeast
3 3/4 cups all-purpose flour
3/4 cup powdered sugar
2 tablespoons powdered sugar
1 1/2 teaspoons salt
2 teaspoons vegetable oil
4 cups warm water
1 1/4 cups baking soda
1/4 cup butter, melted
1/2 cup granulated sugar
2 teaspoons cinnamon

Steps:

  • Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few minutes.
  • Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, cover it, store in a warm place for about 45 minutes or until dough rises to double in size.
  • When dough has risen, preheat oven to 425°F.
  • Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
  • Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
  • Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
  • Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
  • If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
  • Makes 8 pretzels.

ALMOST-FAMOUS SOFT PRETZELS (AUNTIE ANNE'S COPY CAT)



Almost-Famous Soft Pretzels (Auntie Anne's Copy Cat) image

I'm completely in love with Auntie Anne's pretzels so when I saw this recipe on the Food Network's website, I had to try it. They were absolutely fantastic and almost a dead ringer for the real thing. My son thanked me three times for making them. Note: I brushed them with butter at the end instead of dipping them, and they were still great!

Provided by 2bizzy

Categories     Breads

Time 55m

Yield 6 pretzels, 6 serving(s)

Number Of Ingredients 9

1 cup milk
1 (1/4 ounce) package active dry yeast
3 tablespoons light brown sugar, packed
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
3 cups warm water
2 tablespoons coarse salt

Steps:

  • Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.
  • Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons of the butter and soften; stir into mix. Add the remaining 1 1/4 cups of flour and the fine salt to make a sticky dough.
  • Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until double in size, about 1 hour.
  • Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly flour surface. (If dough seems tight, cover and let rise until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece in the palms of your hands into a 30 inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  • Dissolve the baking soda in the water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet; sprinkle with coarse salt.
  • Bake until golden, 10-12 minutes.
  • Melt the remaining 8 tablespoons of butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter to drip off. Serve warm with your favorite dipping sauce or cream cheese.

Nutrition Facts : Calories 396.4, Fat 21.2, SaturatedFat 13.2, Cholesterol 56.6, Sodium 6145.7, Carbohydrate 44.9, Fiber 1.6, Sugar 6.8, Protein 6.9

AUNTIE ANNE'S COPYCAT PRETZELS



Auntie Anne's Copycat Pretzels image

These aren't quite like the real thing, but they are very tasty. I have also had good luck with making a large batch and slightly undercooking some to freeze and reheat later for a quick treat. The rolling is the most time consuming part of this recipe, so I've typed this up as a recipe for 4 pretzels, but it is easily multiplied. Prep time includes rising and rolling. (approximate) I have also rolled them into a 3"x17" rectangle, spread with about 2T cream cheese, or cream cheese mixture (especially good with a Tastefully simple cheese ball mix inside!) the folding the sides & rolling up, then twisting as usual.

Provided by MDMama

Categories     Lunch/Snacks

Time 1h8m

Yield 4 pretzels, 4 serving(s)

Number Of Ingredients 10

1/2 cup warm water
3/8 teaspoon active dry yeast
2/3 tablespoon brown sugar
3/8 teaspoon salt
1/3 cup bread flour
1 cup all-purpose flour
2/3 cup warm water
2/3 tablespoon baking soda
1 1/3 tablespoons unsalted butter
1 tablespoon honey

Steps:

  • Grease a baking sheet.
  • Sprinkle yeast onto lukewarm (about 115 degrees) water in a mixing bowl and stir to dissolve.
  • Add sugar and salt and stir to dissolve.
  • Add flour and knead dough (in bowl) until smooth and elastic.
  • Cover and let rise at least 1/2 hour.
  • Mix the bath of warm water and baking soda in a shallow bowl and stir often.
  • Divide dough and roll into a long, thin rope, the thinner the better. 1/2" thick is great if you have the skill and patience. This gets easier with practice.
  • Shape into a pretzel (make a u-shape, twist, then bring ends down to form shape), dip into water bath and place on greased baking sheet.
  • Allow pretzels to rise again (I prefer to keep them covered during the rise).
  • Bake in a preheated, 450 degree oven for about 8 minutes. Bake ONLY until JUST golden. If they are overcooked, they are tough.
  • While they are baking, melt butter and whisk a little bit of honey into the butter (I use about a tablespoon for 4 pretzels but you can use whatever you prefer).
  • When pretzels are almost done, brush each one with the butter/honey mixture and return to the oven for about a minute.
  • You can sprinkle on cinnamon sugar just after brushing on the butter, or skip the honey and sprinkle with parmesan cheese, garlic salt, coarse salt, or whatever topping you like.
  • These can also be made into tasty pretzel sticks.

Nutrition Facts : Calories 211.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 848.5, Carbohydrate 38.5, Fiber 1.2, Sugar 6.6, Protein 4.5

AUNTIE ANNE'S PRETZELS COPYCAT



Auntie Anne's Pretzels Copycat image

Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adusted anything :O) On some I had to guess on the time and servings if I haven't tried them.

Provided by MissTiff16

Categories     Yeast Breads

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups warm water
1 1/8 teaspoons active dry yeast (1 1/2 pkg.)
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 cup bread flour
3 cups flour
2 cups warm water
2 tablespoons baking soda
coarse salt, to taste
2 -4 tablespoons butter (melted)

Steps:

  • 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 pretzel to rise again. Bake in a 450 degree oven 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 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.

Nutrition Facts : Calories 535.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 2594.6, Carbohydrate 102.6, Fiber 3.7, Sugar 7, Protein 13.4

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