Super Easy Soft Pretzels (Auntie Anne's Copycat)

1h 10m
Serves 1
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Directions

  1. 1Combine 4 to 4 1/2 cups of bread flour, 2 1/4 teaspoons or one packet of fast rising yeast, 2 tablespoons of light brown sugar, and 1 1/2 teaspoons of salt in a bowl. Ensure all dry ingredients are spread throughout the flour.
  2. 2Add 1/4 cup of oil and 1 1/2 cups of warm water to the dry ingredients and begin stirring in the bowl.
  3. 3Once the mixture comes together, turn it out onto a clean surface and knead the dough, incorporating all the dry flour without adding more liquid.
  4. 4Spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size (approximately one hour).
  5. 5Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain a fluffy texture.
  6. 6Preheat your oven to 450°F.
  7. 7Use a pizza cutter to cut a piece of dough from the main mass, then roll it out into a long strand.
  8. 8Form the pretzel shape by setting the middle of the dough strand down, crossing the ends, crossing them again, and sticking the ends down.
  9. 9In a shallow dish, pour some water and sprinkle in about 1/4 cup of baking soda.
  10. 10Dip both sides of each pretzel into the baking soda solution and place them on a parchment-lined baking sheet.
  11. 11Brush all the pretzels with an egg wash and sprinkle them with pretzel sea salt or coarse sea salt.
  12. 12Bake the pretzels in the preheated 450°F oven for 10 minutes.
  13. 13Optionally, brush the baked pretzels with melted butter for added flavor.

Ingredients

  • 4 cups bread flour
  • 4.5 cups bread flour
  • 2.25 teaspoons fast rising yeast
  • 1 packet fast rising yeast
  • 2 tablespoons light brown sugar
  • 1.5 teaspoons salt
  • 0.25 cup oil
  • 1.5 cup warm water
  • water
  • 0.25 cup baking soda
  • egg wash
  • pretzel sea salt or coarse sea salt
  • melted butter

Equipment

bowlplastic wrappizza cuttershallow dishparchment lined baking sheetoven

Tips

  • Do not add more liquid when kneading the dough.
  • Do not punch down the dough after proofing for a more fluffy, airy pretzel.
  • You can brush pretzels with melted butter after baking for an even richer flavor.

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