Soft Pretzels – Auntie Anne’s Copycat

3 Dec

soft pretzel

Recipe from Cooking Classy

Pretzels:

  • 2 cups soy milk
  • 1 1/2 Tbsp active dry yeast (2 packets)
  • 6 Tbsp packed light-brown sugar
  • 4 Tbsp margarine, at room temperature
  • 4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
  • 2 tsp fine salt


Pretzel wash:

  • 1/3 cup baking soda
  • 2 cups warm water

Toppings:

  • coarse salt, to taste
  • Cinnamon sugar, to taste
  • 6 Tbsp margarine, melted

Warm soy milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 – 2 minutes on HIGH power.

Mix yeast into soy milk, let rest 5 minutes.

Add brown sugar, 4 tbsp softened margarine, 1 cup flour and 2 tsp fine sea salt to soy milk mixture and stir until blended. Add remaining 3 1/2 cups flour and kneaded mixture  until elastic. (This is much easier done with an electric mixer and dough hook. I’ll have to add that to my Hannukah list)

Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees.

Line two baking sheets with Silpats or parchment paper. Punch dough down several times to release any air pockets.

Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 – 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface).

In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel rope into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet).

Place on prepared baking sheet, reshape as needed Repeat this process with remaining dough. Bake pretzels in preheated oven 7 – 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets). Watch the pretzels carefully so as not to burn!

Remove from oven and brush top and bottom of pretzels with melted margarine and sprinkle with either corse salt or cinnamon sugar.

Serve warm.

You can also serve these with dips. Popular dips are cheese sauce, marinara sauce, honey mustard, icing glaze, chocolate sauce or carmel sauce.

I have a weakness for salty and sweet snacks and I just couldn’t resist this pretzel recipe when I found it on Pinterest. The recipe says you can just grease your baking sheets instead of using paper. I tried that, but I don’t recommend it. My pans burnt a little where the pretzels were sitting from the baking soda. Not cool. My poor baking sheets 😦

This recipe is delicious and tastes just like the pretzels at Antie Anne’s in the malls. My pretzels did not come out as big and perfectly shaped as they could have. They came out much smaller and fatter than expected. I wasn’t extremely satisfied with the presentation, but I took them to work to share and my coworkers loved them. They all preferred the sweet pretzels over the salty ones.

I will make this recipe again and will try to make them a bit more presentable. If any of you have ideas for making these thinner, larger and more perfect, I’d love your input in the comments below!

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