Copycat Auntie Anne’s Soft Pretzels

Ingredients

• 4 cup bread flour (up to 4.5 cups as needed)
• 2.25 tsp fast rising yeast (or 1 packet)
• 2 tbsp light brown sugar
• 1.5 tsp salt
• 0.25 cup vegetable oil (plus extra for greasing bowl)
• 1.5 cup warm water
• 2 cup water (for dipping bath; approximate quantity)
• 0.25 cup baking soda (for dipping bath)
• 1 egg (beaten for egg wash)
• coarse sea salt (for sprinkling; pretzel salt preferred)
• 2 tbsp butter (melted, for brushing after baking)

Steps

1. 1

   In a large mixing bowl, combine 4 to 4.5 cups of bread flour, 2.25 teaspoons (or one packet) of fast rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt. Whisk or stir to ensure all dry ingredients are evenly distributed.

2. 2

   Add 1/4 cup of oil and 1.5 cups of warm water to the flour mixture.

3. 3

   Start stirring the mixture in the bowl until a shaggy dough forms and begins to pull away from the sides.

4. 4

   Turn the dough out onto a clean work surface. Gather the dough and begin to knead it, incorporating all the dry flour. Do not add more liquid during this process.

5. 5

   Continue kneading until the dough is mostly smooth. Lightly spray the mixing bowl with oil, place the dough inside, and cover with plastic wrap.

6. 6

   Let the dough rise in a warm spot until it has doubled in size, which should take approximately 1 hour.

7. 7

   Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

8. 8

   Turn the proofed dough out onto a clean surface. Do not punch it down, as keeping the air inside will result in a fluffier pretzel.

9. 9

   Using a pizza cutter, cut a portion of the dough and roll it into a long rope. Shape the rope into a pretzel by laying the middle down, crossing the ends over each other twice, and pressing the ends down into the bottom curve.

10. 10

    Prepare a shallow dish with water and stir in 1/4 cup of baking soda.

11. 11

    Dip both sides of each shaped pretzel into the baking soda water, then place them onto the prepared parchment-lined baking sheet.

12. 12

    Brush the tops of all pretzels with an egg wash and sprinkle generously with coarse sea salt or pretzel salt.

13. 13

    Bake in the preheated oven at 450°F for 10 minutes until golden brown.

14. 14

    Remove from the oven and immediately brush with melted butter for the classic copycat flavor.

Notes

For the best texture, avoid punching the dough down after the rise to maintain airiness. If you don't have bread flour, all-purpose flour can be substituted, though the texture will be slightly less chewy. The melted butter finish is optional but highly recommended to replicate the Auntie Anne's taste.

Nutrition per serving

• snack
• appetizer
• baking
• copycat
• vegetarian
• bread