Copycat Auntie Anne’s Sweet Almond Pretzels

Steps

1. 1

   Whisk the bread flour, brown sugar, yeast, and salt together until evenly incorporated.

2. 2

   Add the warm water and oil. Mix by hand until the dough comes together into a shaggy mass; a stand mixer with a dough hook on low is offered as an alternative.

3. 3

   Turn the dough onto a clean work surface and knead until smooth, adding flour a couple of tablespoons at a time if it seems sticky. The creator notes that after a few minutes it should form a smooth dough ball that stretches when dropped.

4. 4

   Spray a bowl with oil. Put the dough in top-side down, then flip it over so it is coated.

5. 5

   Lightly cover the bowl with plastic wrap or a towel, and let the dough rise for 1–2 hours, until doubled in size.

   Start 2-hour timer
6. 6

   Once doubled, turn the dough out onto a clean surface without punching it down. Cut off portions and roll them into long ropes.

7. 7

   Shape each rope into a pretzel: set the middle down, cross the ends, cross them again, then press the ends down to form the feet.

8. 8

   Put the sugar and sliced almonds in a bag, seal it, and crush the almonds. Tip the mixture onto a plate.

9. 9

   Stir the baking soda into the water to make the bath. Line a cookie sheet with parchment paper and have it ready.

10. 10

    Dip each pretzel in the baking soda bath, then place it face-down in the almond-sugar mixture so the topping adheres. Transfer it to the prepared cookie sheet.

11. 11

    Bake at 450°F (230 °C) for 10 minutes. The transcript briefly says 15 minutes, then immediately corrects that to 10 minutes.

    Start 10-minute timer
12. 12

    As soon as the pretzels come out of the oven, brush them with butter and serve.