My first attempt at homemade pretzels, a la Auntie Anne's style. And it was insanely good and super easy to make. I read that the secret to Auntie Anne's pretzels is the sweet butter that's brushed onto the pretzels while they're hot.
So instead of your everyday butter. I decided to make a Fresh Cranberry and Honey Butter. And the combination was like Laverne and Shirley, Batman & Robin, Tarzan & Jane, Starsky & Hutch, ok I'll stop. You get my drift.
Oh the pretzels. They. Are. Excellent. The pretzels had a soft yeasty dough and the coating of the Cranberry Honey Butter was ridiculously good. And they're even better if you slather a bit more of that butter. Paula Dean would be proud, y'all!
Auntie Anne's Pretzels
Courtesy of CDKitchen with Modifications
1-1/2 Cups Warm Water
1-1/8 tsp Active Dry Yeast
2 tbsp Brown Sugar (I used light brown sugar)
1-1/8 tsp Salt
1 Cup Bread Flour
3 Cups All Purpose Flour
2 Cups Warm Water
2 tbsp Baking Soda
Course Salt to Taste (I did not use any salt)
4 tbsp Melted Butter (I used my Cranberry Honey Butter)
1. A) Add the warm water to your stand alone mixing bowl along with the yeast and stir to dissolve. Add the sugar, salt and stir to dissolve. B) Attach your mixing bowl to your stand alone mixer fitted with the dough hook and add the flour allowing the mixer to operate on speed 2 or 3. C) Knead the dough until it forms a ball around the hook.
2. Take the dough out onto a work surface area and knead by hand until the dough feels smooth and elastic. Form into a ball cover and allow to rise for at least 30 minutes to 45 minutes.
I simply placed a clear glass bowl on top of the dough. You may also place the dough in a lightly oiled bowl and cover with saran wrap. Its up to you.
While the dough is rising, prepare the baking soda bath with warm water in another bowl, big enough to dip the pretzels in. Stir the mixture often.
3. Take a pastry cutter and cut your desired amount of dough and begin to roll into a long rope (as long as your heart desires) but no thicker than a 1/2 inch and shape into a pretzel. Repeat until you have used up all the dough.
4. Dip the pretzels in the baking soda bath, allow the access water to drip off. Preheat your oven to 450º at this time.
|My adorable sous chef demonstrating his expert |
pretzel dipping skills. Great job love!
As I write this, the pretzels sitting on the kitchen counter are whispering sweet nothings in my ears in an effort to break me down so I can devour a couple...slathered with some of that butter of course. Enjoy!
P.S. If you wish to view any of my photos in a larger format, simply click the image. Thanks.