Homemade Auntie Anne's Pretzel Bites

Ingredients

• 1.5 cup whole milk
• 2.25 tsp active dry yeast (Instant yeast may be used instead.)
• 0.333 cup brown sugar (Packed)
• 3 tbsp unsalted butter (Melted; for the dough)
• 4 cup all-purpose flour (Spoon and level rather than scooping directly from the bag)
• 1 tsp kosher salt
• 3 cup water (For the baking-soda bath)
• 0.5 cup baking soda (For the baking-soda bath)
• pretzel salt (For sprinkling; omit for cinnamon sugar bites)
• 0.25 cup unsalted butter (Melted; for brushing the baked bites)
• 0.25 cup granulated sugar (For the cinnamon sugar option)
• 1 tbsp ground cinnamon (For the cinnamon sugar option)
• oil (For lightly oiling the bowl)

Steps

1. 1

   Warm the milk in the microwave in 30-second intervals until it reaches 100–110°F (38–43°C). Stir in the yeast and brown sugar, then let the mixture stand for about 15 minutes, until foamy.

2. 2

   Add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Once the yeast has bloomed, whisk the melted dough butter into the milk mixture.

3. 3

   With the mixer running on low, slowly pour the wet mixture into the flour mixture.

4. 4

   Knead for 10–20 minutes, until the dough is smooth and elastic. The source uses about 10 minutes in the mixer followed by 10 minutes by hand.

5. 5

   Lightly oil a large bowl. Add the dough and turn it to coat, then cover the bowl with plastic wrap. Let the dough rise in a warm spot until doubled in size, about 1 hour, or up to 1½ hours when using active dry yeast.

6. 6

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place it on top of a second baking sheet; the doubled pans help keep the pretzel bottoms from becoming too brown.

7. 7

   Add the water and baking soda to a medium saucepan. Warm over medium heat until simmering and the baking soda is mostly dissolved, then turn off the heat.

8. 8

   Divide the dough into approximately 10 pieces. Keep the pieces you are not using covered with a towel so they do not dry out.

9. 9

   Roll one dough portion into a long rope about ½ inch thick. Make the rope thinner than the desired finished bites because the dough puffs in the baking-soda bath and oven.

10. 10

    Hold the rope over the saucepan and use kitchen shears to cut it into 1-inch pieces, allowing the pieces to drop directly into the baking-soda bath.

11. 11

    Almost immediately after all the pieces from the rope are submerged, use a slotted spoon to remove them. Shake off the excess liquid and transfer the pieces to the prepared baking sheet. Sprinkle with pretzel salt while they are still wet so it adheres.

12. 12

    Repeat the rolling, cutting, dipping, draining, transferring, and salting process until the first tray is full, using about half of the dough.

13. 13

    Bake the first tray for 9–10 minutes, until the pretzel bites are deep golden brown. While it bakes, prepare the remaining dough for the second tray by rolling, cutting, and dipping it.

14. 14

    As soon as the pretzel bites come out of the oven, brush them generously with the melted finishing butter. Serve warm.

15. 15

    For cinnamon sugar pretzel bites, omit the pretzel salt. Stir together the granulated sugar and cinnamon, then toss the buttered bites in the mixture while they are still warm, just after they come out of the oven.

Notes

The recipe makes approximately 160 bites and serves 12. Pretzel bites are best the day they are made, but leftovers keep in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5–8 minutes, until heated through, then brush with a little more butter. If making them ahead, wait to add the pretzel salt until reheating because it can dissolve and become damp. Active dry yeast may take longer to double than instant yeast; judge by the dough's size rather than the clock.

Nutrition per serving

• dessert
• snack
• baked
• vegetarian
• American
• copycat
• make-ahead
• cinnamon sugar option