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Auntie Anne's Pretzels




SOFT PRETZELS
Auntie Anne's Copycat Recipe

Auntie Anne’s Baking Kit (dough recipe below)
flour (for dusting)
nonstick spray
4 tablespoons butter (optional)


Preheat oven to 425 degrees. Spray an area of the counter with nonstick spray and turn the risen dough out onto that portion of the counter. Do not spray or flour the area where you will roll pretzels. Cut strips of dough that measure 1 1/2 inches wide by 8 inches long. Pull dough strip to stretch it out. Start in the middle and move your hands outward while pulling, stretching, and rolling the dough strip. Roll each piece into a rope ½ inches wide by 36 inches long (about the thickness of your finger). Do not over roll the dough strip.
Shape dough strip into a “U” on the counter. Cross the ends (A & B), then cross them again. Pinch the ends to the bottom of the “U” about 2 inches apart.

In a medium bowl, dissolve baking soda in 4 cups of very hot water (150 degrees). Stir until nearly dissolved. Lightly coat baking tray with nonstick spray.  Pick up each pretzel by the pinched ends and quickly dip into the baking soda solution. Place pretzel on towel to drain off excess solution, then place on coated tray.Sprinkle with salt if desired; Cinnamon Sugar pretzels do not need salt. Bake one tray at a time on the center rack in preheated oven for 5 minutes. After 5 minutes, rotate tray 180 degrees and bake for an additional 2-5 minutes, or until golden brown. Baking times may vary by baking trays. Melt 4 tablespoons butter (optional). After baking pretzels and before they cool, brush butter over top of salted or plain pretzels. For Cinnamon Sugar pretzels, brush butter over top of unsalted pretzels and sprinkle with cinnamon sugar mixture.

DOUGH RECIPE


1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)


Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.



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