Copy Cat Recipe – Auntie Anne’s Pretzels

April 21, 2012

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What You Need

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons table salt
  • Kosher Salt for Topping
  • 1 teaspoons vegetable oil
  • 1 teaspoon butter (melted)
  • 3/4 cup plus 1 tablespoons powdered sugar
  • 1 tablespoon plus 1/2 teaspoon active dry yeast
  • 1 1/4 cups + 2 tablespoons warm water

 

What To Do

 – Prepare yeast as instructed on the packet

- Add oil to the yeast and stir.

- In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.

Flour a surface and knead the dough for about 10 minutes.

Place dough in a covered bowl ( I use plastic wrap) and let it rest for about an hour at 80 degrees. Dough should double in size.

Preheat oven at 425

Take dough and cut into 8 sections. And roll into a long rope.

Below is a video on how to make the pretzel shape.

Prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. ( It will give the pretzel that wonderful brown color).

Dip each pretzel into the bath.

Place pretzel on to parchment paper on top of a baking sheet.

Bake for about 10 minutes or until pretzel is brown.

Blush melted butter (optional ) onto each and sprinkle salt on top.

 

Copy Cat Recipe - Auntie Anne's Pretzels
 
: Snack
: 8
 
Ingredients
  • 3¾ cups all-purpose flour
  • 1½ teaspoons table salt
  • Rock Salt for Topping
  • 1 teaspoons vegetable oil
  • 1 teaspoon butter (melted)
  • ¾ cup plus 1 tablespoons powdered sugar
  • 1 tablespoon plus ½ teaspoon active dry yeast
  • 1¼ cups + 2 tablespoons warm water
Instructions
  1. Prepare yeast as instructed on the packet
  2. - Add oil to the yeast and stir.
  3. - In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.
  4. Flour a surface and knead the dough for about 10 minutes.
  5. Place dough in a covered bowl ( I use plastic wrap) and let it rest for about an hour at 80 degrees. Dough should double in size.
  6. Preheat oven at 425
  7. Take dough and cut into 8 sections. And roll into a long rope.
  8. Below is a video on how to make the pretzel shape.
  9. Prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. ( It will give the pretzel that wonderful brown color).
  10. Dip each pretzel into the bath.
  11. Place pretzel on to parchment paper on top of a baking sheet.
  12. Bake for about 10 minutes or until pretzel is brown.
  13. Blush melted butter ( additional butter ) onto each and sprinkle salt on top.

Recipe is from HERE

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{ 38 comments… read them below or add one }

Tara April 22, 2012 at 3:56 am

How did you keep the dough at 80 degrees? My house is approximately 70 degrees and don’t know if this will affect the pretzels.

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Budget Savvy Diva April 22, 2012 at 4:13 am

I place the bowl on the stove and turn the oven to the lowest setting and have the door slightly open… This is what I did

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bill June 4, 2012 at 8:04 pm

they are rerally good but i didmy own recipe

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Pascha April 22, 2012 at 9:57 pm

Rock salt is not the right salt. You want to use kosher salt. Rock salt is what you use when making ice cream or for sprinkling on the ground when it’s icy out. You don’t eat rock salt. Good recipe other than that, though. :)

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Dawn April 25, 2012 at 11:31 pm

Can the recipe be halved or can the pretzels be froze after baking?

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Kirsten April 26, 2012 at 10:49 pm

My yeast packet doesn’t have any prep instructions… what does this usually entail? Thanks!

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Janet April 27, 2012 at 12:22 pm

This sounds awesome – I think auntie anne’s literally soaks them in butter at some point. I know they do that for the little mini bites, I’ve watched them fish them out of it before!

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Rebecca April 29, 2012 at 3:30 am

Just made these tonight and they are amazing! Very easy to make and delicious.

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Budget Savvy Diva April 29, 2012 at 3:31 am

I am so glad that you liked them

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Erin April 29, 2012 at 2:08 pm

Hey pretzel makers! Found this to be a great recipe, very flexible. Used 1/2 c caster sugar instead of powder and worked fine. Also needed much more flour when it came time to knead, but again, they turned out fab. The skinnier I rolled them out the better. Happy baking!

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Beth Anne May 28, 2012 at 12:32 am

I LOVE Auntie Annie’s but the malls with them are FAR and it can be expensive. I’m def. going to try this recipe out in the near future.

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Hannah Reeves April 30, 2013 at 12:44 am

So true!!! But they are so good!

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Regina May 30, 2012 at 1:18 am

I buy yeast in bulk and also don’t have the instructions. Could someone please specify?

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Christine May 30, 2012 at 5:06 pm

Preparing(proofing) the yeast would be adding it to the water that is 105-110 degrees. Too hot and you will kill the yeast! You will know if you killed it because it will not start growing in the water. If the water is cooler it will take longer to proof.

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christina P June 4, 2012 at 7:57 pm

Hi ……the recipe leaves out the instructions for adding water to the dough…..after step 3 it says to knead your dough – and I only had dry ingredients! lol…..add 1 1/4 cup of water after step 3 or you won’t have dough!

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Judith R June 7, 2012 at 6:43 pm

Christina P,The water is added to the yeast thats why after step 3 you go on to step 4, without adding more water.

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Beka June 26, 2012 at 2:29 pm

So I just tried doing this recipe and I don’t know what I am doing wrong. I got to the part to “In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.
Flour a surface and knead the dough for about 10 minutes.”

Well, when I began to knead it, it is just all crumbly. I did everything exactly as you said. So what did I do wrong? Why is it crumbly? How did you go about doing this step?

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Beka June 26, 2012 at 2:31 pm

Oh, nevermind. I see others had the same problem. Let’s see if I can fix it now :)

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Kim June 26, 2012 at 7:33 pm

Made these just now. OMG so delicious. Added cinnimon sugar to some too, to die for!

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Mrs. Luttrell July 23, 2012 at 4:15 pm

In the process of making them…Thinking its going to be a winner! This is the first pinterest recipe that I actually was inspired to make immediately! lol

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Mrs. Luttrell July 23, 2012 at 6:38 pm

Ok they are done… here’s what I learned:
1. Parchment paper is NOT wax paper.
my oven started smoking 2 min into baking them. Thank God I was on the phone with my mom who explained the difference to me lol.

2. ugly pretzels still taste yummy!
Even though they look nothing like auntie anne’s pretzels, they taste HEAVENLY!

Thank you so much! Can’t wait to actually do it again …minus the wax paper.

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Beka Kopenski July 26, 2012 at 9:34 pm

Oh my I did the same exact thing with the wax paper! I was so lost as to why my oven was smoking but the pretzels looked fine! I finally realized what was the problem and fixed it! Glad I’m not the only one :)

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Mrs. Luttrell July 27, 2012 at 12:48 am

HA! Me too!!!

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bridget September 9, 2012 at 9:43 pm

Tasted delicious and looked great until i had to cut them off the parchment paper. I couldn’t even peel the paper off :( what did i do wrong?
Also, I added some water after mixing wet with dry….just added a little at a time until I had a nice sticky dough. If they didn’t stick so bad, they would have been perfect!

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Jessica September 17, 2012 at 2:57 pm

I like the pretzel bites. Could I just roll them into long ropes and cut them into small pieces before baking?

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Budget Savvy Diva September 17, 2012 at 3:31 pm

Yep

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Amber September 20, 2012 at 6:13 pm

Have you tried these with gluten free flour?

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Alyssa September 21, 2012 at 5:42 pm

Has anyone tried these with whole wheat flour? I’m a bit of a nazi about having white flour around, but I know whole wheat makes things heavier. I’d like to attempt with honey as a sweeter as well (I keep bees). Maybe I should just make them and find out. Sheesh. I’ll let you know ;-)

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Kimberly October 28, 2012 at 2:55 pm

You can use Rhodes rolls or bread dough to make homemade pretzels as well. You do everything you would do with the dough except for making the dough from scratch.

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Chris October 30, 2012 at 4:07 am

ok, just got done making these pretzels. WONDERFUL!!!!!!! Thanks to everyone who commented on wax paper. I was going to use it. These taste just like Auntie Annes. The only thing I would do next time (And there will be a next time) is make them 1/2 the size. These were the size you buy….HUGE. So I could get 16 out of this. EXCELLENT THANKS SOOOOO MUCH!!!!! Everyone should try this recipe. You will be glad that you did, I promise you!!!

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Lori November 9, 2012 at 2:13 am

OH, MY WORD!!!! Anyone who is thinking of making these, do it NOW! I found this recipe today (thank you, Pinterest) and just couldn’t dare put it in my “someday…” file. It was a must-do-right-away, and I say the same for everyone.
They were lovely. My only problems were not being able to get a good rise in my small cold apartment (yet the texture of the finished product was still perfect), and not being able to roll it into a thin rope. I’d roll it out to 2 1/2′ and right away it’d snap back to about 18″. Anyone know why my rope kept springing back? Did I knead it too much? Not enough? Like I mentioned, the texture and everything was great.
Thank you so much! I always love finding a new recipe to put in my little black book.

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Cee February 17, 2013 at 7:55 pm

I never have any luck with active dry yeast. What alterations should I make to the recipe if I use instant yeast instead? Anyone have any suggestions?

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pamela ennis April 1, 2013 at 7:14 pm

Has anyone omitted the parchment paper? I don’t have any and don’t want to go to the store. Also I just added the yeast and the called for water. And then the oil. I have never used yeast before and had no idea what to do. My yeast jar said something about adding a teaspoon of sugar and let sit for 10mins to see if the yeast was active? I just skipped that part. Hope they turn out! Fingers crossed!!

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pamela ennis April 7, 2013 at 7:47 pm

They turned out YUMMY!! And my 3 yr. old who never eats anything ate about 4 of these!! Thanks for sharing!!

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Shauna May 2, 2013 at 12:12 am

Just as a tip, sprinkle the sea salt onto the pretzels after the baking soda wash and BEFORE you bake them. Then the salt will stick to them rather than falling off of your precions pretzels. How do I know? I may or may not have worked at a pretzel shop for more than a year…

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Marie July 4, 2013 at 3:32 am

So glad I found this! Pinning it as I have been craving delicious pretzels, but haven’t had time to go to the mall to get one!

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Patricia April 5, 2014 at 9:34 pm

Pretzels are always good. thanks.

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Budget Savvy Diva April 24, 2012 at 9:02 pm

It sounds like you are doing it right :) You add the rest of the water when you are adding the dry and wet ingredients together

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