Description
This Copycat Auntie Anne’s Pretzels recipe brings you the soft, chewy, and golden-brown pretzels loved by many, complete with a rich cheddar dipping sauce. Perfect for snacking or parties, these homemade pretzels offer the authentic taste of the popular pretzel chain, made from scratch with simple ingredients and baked to perfection.
Ingredients
Scale
Pretzel Dough
- 1 cup whole milk
- 1 packet active dry yeast (2 1/4 tsp)
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking soda
- 1 1/2 cups warm water
- Coarse salt, for sprinkling
- 2 tablespoons butter, melted (for brushing)
Cheddar Dipping Sauce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk or heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon all-purpose flour
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Activate Yeast: Warm the milk to about 110ºF; it should feel warm to the touch but not hot enough to kill the yeast. Stir in the active dry yeast and let it sit for about 3 minutes until foamy to activate.
- Mix Dough Ingredients: Add melted butter and brown sugar to the yeast mixture. Gradually add the flour, one cup at a time, followed by the salt. Stir until combined.
- Knead the Dough: Knead the dough for about 10 minutes using a stand mixer with a dough hook or by hand on a floured surface, until it becomes smooth and elastic. Add a little flour as needed if the dough is sticky.
- First Rise: Place the dough in a greased bowl, turning it once to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm, moist environment for 1 hour until it doubles in size.
- Preheat Oven and Prepare Baking Soda Bath: Preheat the oven to 400ºF (200ºC). In a bowl, combine the warm water and baking soda, stirring to dissolve. This will be used to dip the pretzels before baking.
- Shape Pretzels: Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 to 16 equal pieces. Roll each piece into thin logs and shape into pretzel forms by twisting and folding.
- Bake Preparation: Dip each pretzel into the baking soda water bath to help give the pretzels their characteristic chewy crust and golden color. Place the dipped pretzels on a greased baking sheet. Sprinkle generously with coarse salt.
- Bake Pretzels: Bake in the preheated oven for 7 to 11 minutes, or until pretzels are golden brown.
- Finish With Butter: As soon as the pretzels come out of the oven, brush them with melted butter to add flavor and richness while enhancing shine.
- Prepare Cheddar Dipping Sauce: In a small saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux. Slowly whisk in milk or cream, continuing to stir until the sauce thickens. Add shredded cheddar cheese, stirring until melted and smooth. Season with garlic powder, salt, and pepper to taste. Serve warm with pretzels.
Notes
- Make sure your milk temperature is not too hot to avoid killing the yeast.
- Allow dough to rise in a warm, draft-free place for best results.
- Use coarse salt as it adds texture and authentic flavor.
- For softer pretzels, brush with butter immediately after baking.
- The cheddar dipping sauce can be customized with spices or different cheeses.
- Store leftovers in an airtight container, and reheat in the oven to restore softness.
Nutrition
- Serving Size: 1 pretzel with dipping sauce
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
