Copycat Auntie Anne's Soft Pretzels

Ingredients

• 4 cup bread flour (can use up to 4.5 cups)
• 2.25 tsp fast rising yeast (or one packet)
• 2 tbsp light brown sugar
• 1.5 tsp salt
• 0.25 cup oil (plus extra for greasing the bowl)
• 1.5 cup warm water
• 0.25 cup baking soda (for the water bath)
• water (enough for a shallow dish to dip pretzels)
• 1 egg (beaten for egg wash)
• pretzel salt (or coarse sea salt, for sprinkling)
• 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 of fast-rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt. 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. Start stirring in the bowl until a shaggy dough forms.

3. 3

   Turn the dough out onto a clean surface. Gather it together and knead the dry flour into the dough. Do not add more liquid; continue kneading until the dough is mostly smooth.

4. 4

   Lightly spray the mixing bowl with oil. Place the dough inside, cover with plastic wrap, and let it rise in a warm spot until it has doubled in size, approximately 1 hour.

5. 5

   Preheat your oven to 450°F (230°C). Prepare a baking sheet by lining it with parchment paper.

6. 6

   Turn the proofed dough out onto a clean surface. Do not punch it down to maintain an airy texture. Use a pizza cutter to cut sections of the dough.

7. 7

   Roll a section of dough into a long rope. To shape into a pretzel, set the middle down, cross the ends over each other twice, and press the ends down onto the bottom curve.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Remove from the oven and immediately brush with melted butter for a classic soft pretzel finish.

Notes

For the best texture, do not punch down the dough after the first rise; this keeps the pretzels fluffy. If you want the true Auntie Anne's experience, be generous with the melted butter after baking.

Nutrition per serving

• snack
• appetizer
• baking
• copycat
• soft pretzel
• bread flour
• vegetarian