Description
These homemade soft pretzels are a delicious recreation of Auntie Anne’s classic treat. Buttery, chewy, salty, and slightly sweet, they are sure to be a hit with your family and friends.
Ingredients
Dough:
- 2 (0.25-ounce) packages active dry yeast
- ½ cup plus 1 teaspoon sugar
- 1 ¾ cups warm water (about 100-110° F)
- 5 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing the bowl
Boiling and Topping:
- 9 cups water
- ½ cup baking soda
- Coarse salt, to taste
- ¼ cup melted butter
Instructions
- Activate Yeast: Combine yeast, 1 tsp sugar, and warm water. Let rest until foamy.
- Mix Dough: In a mixer, combine flour, remaining sugar, salt, oil, and yeast mixture. Mix until smooth.
- Rise Dough: Transfer to greased bowl, let rise until doubled.
- Boil Water: Boil 9 cups water with baking soda.
- Shape Pretzels: Divide dough, roll into ropes, twist into pretzel shape.
- Boil Pretzels: Boil each pretzel briefly, then place on baking sheet.
- Bake: Bake until golden brown. Brush with melted butter and serve.
Notes
- The dough can be refrigerated for up to 24 hours or frozen for 2-3 months.
- Recipe from Joanna Gaines’ cookbook, Magnolia Table.
Nutrition
- Serving Size: 1 pretzel
- Calories: 266 kcal
- Sugar: 8g
- Sodium: 1799mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
