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Aunt Annie's Pretzels
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A mall/gourmet taste treat

a copykat recipe

Serves/Makes:2 dozen pretzels

  • 1-1/2 cups (350 ml) warm water
  • 1-1/8 tsp (6 ml). active dry yeast (1 1/2 pkg.)
  • 2 tbsp (30 ml) brown sugar
  • 1-1/8 tsp (6 ml) salt
  • 1 cup (225 ml) bread flour
  • 3 cups (700 ml) regular flour
  • 2 cups (475 ml) warm water
  • 2 tbsp (30 ml). baking soda
  • coarse salt, to taste
  • 2 to 4 tbsp (60 ml) melted butter
  • Sprinkle yeast on lukewarm water in mixing bowl.
  • Stir to dissolve.
  • Add sugar and salt.
  • Stir to dissolve.
  • Add flour and knead dough until it is smooth and elastic.
  • Let rise at least 1/2 hour.
  • Prepare a baking soda bath with 2 cups (475 ml) warmwater and 2 tbsp (30 ml) baking soda, while dough is rising.
  • Be certain to stir often.
  • Pinch off bits of dough after it is done rising.
  • Roll into a long rope, about 1/2 inch or less in thickness.
  • Shape rope into a typical pretzel shape.
  • Dip pretzel into soda solution and place onto a greased baking sheet.
  • Allow pretzels to rise again.
  • Bake in a 450 degree (225 C.) F. oven for about 10 minutes or until golden brown.
  • Brush with melted butter, sprinkle with coarse salt.
  • Enjoy!!
  • Toppings:
  • For Cinnamon Sugar Pretzels:
  • Melt a stick of butter in a shallow bowl, big enough to fit the entire pretzel.
  • Make a mixture of sugar and cinnamon in another shallow bowl.
  • Dip the pretzel into the butter, coating both sides generously.
  • Dip the buttered pretzel into the cinnamon sugar mixture.
  • ENJOY!!
The longer and thinner you can make the dough rope, the more like Auntie Annie's they will be.

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