I haven’t tried these recipes, but Auntie Anne’s Soft Pretzel started in our area when she was working at a farmer’s market and had the wrong ingredients to work with one day. From there, now her soft pretzels are sold over the world. Her whole story is very interesting from when she was Amish to her inspiring story of all the problems she went though in her life, with the death of a child, and a minister who betrayed her, to where she is today. There are many recipes for clone Auntie Anne’s Pretzels on the web.http://en.wikipedia.org/wiki/Auntie_Anne%27s http://www.cbn.com/700club/guests/bios/Anne_Beiler_030408.aspx http://abcnews.go.com/GMA/Books/story?id=4573719&page=1
Here are two recipes for soft pretzels. One is regular and the other is a sourdough pretzel. These are supposed to be clone Auntie Anne’s soft pretzel dough.
Auntie Anne's Pretzels
by Todd Wilbur
The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country -- a Pennsylvanian Amish farmers' market. Auntie Anne's is one of the most requested secret clone recipes on the Internet. Many of the recipes passed around the Web require bread flour, and some use honey as a sweetener. But, by analyzing the Auntie Anne's home pretzel-making kit in the secret underground laboratory we can determine a better solution for recreating the delicious mall treats than any other recipe out there. For the best quality dough, all-purpose flour is what you need. And powdered sugar can be used to perfectly sweeten the stuff. Take your pick from salted pretzels, or the cinnamon/sugar coated kind, and crank the oven up real hot.
1/4 cups warm water
1 tablespoon plus 1/4 teaspoon yeast
3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons powdered sugar
1 ½ teaspoons salt
2 teaspoons vegetable oil
4 cups warm water
½ cup baking soda
1/4 cup butter, melted
kosher or pretzel salt
½ cup granulated sugar
2 teaspoons cinnamon
Give the dough a twist, then fold the top down and pinch to attach. Glue is not required.
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely have to use two baking sheets, and be sure to bake them separately. Bake the pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you want to eat some now, brush 'em with melted butter first, if desired, before serving. If you want the cinnamon/sugar coating make it by combining the ½ cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto the entire surface of the pretzels over a plate. Munch out. (TopSecretRecipes.com)
Makes 8 pretzels.
The sourdough enhancer in this recipe gives the pretzels an appealing slight tang. Leave it out if you like.
3 cups King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 tablespoons non-diastatic malt powder or 1 tablespoon sugar
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but helpful)
1 tablespoon (gently heaped) Lora Brody Sourdough Enhancer(tm) (optional, but delicious)
1 tablespoon butter or vegetable oil
1 teaspoon salt
2 teaspoons instant yeast
1 cup water
3 tablespoons water
1 tablespoon non-diastatic malt powder (or 2 teaspoons sugar)
2 teaspoons baking soda
pretzel salt, cinnamon-sugar, or pearl sugar
2 tablespoons butter, melted (optional)
Mix and knead the dough ingredients together—by hand, mixer, or machine—till the dough is cohesive and fairly smooth. It should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water. Cover the dough and let it rest for 30 minutes
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into six pieces, each weighing about 3 1/4 ounces. Roll each piece of dough into a 24-inch rope.
In a shallow bowl, mix together the water, malt (or sugar) and baking soda. Shape each rope into a pretzel, and dip in the baking soda solution; this will help the pretzels brown. Sprinkle with pretzel salt or pearl sugar, if desired, and bake in a preheated 400̊F oven for 12 to 15 minutes, until golden brown. Remove them from the oven, brush with melted butter, dip in cinnamon sugar (if desired), and serve warm. Yield: 6 large pretzels.