Making Auntie Anne's

Pretzels At Home | But

Better
Both the cinnamon sugar and the classic salted
pretzel is in question here... And we're going to
make it completely from scratch with a
homemade dough in a home oven.

Making Auntie Anne's Pretzels …

INGREDIENTS:
Dough
Dough::

2 cups (500ml) water @100f

3 1/4 teaspoon (14g) instant yeast
1/3 cup (72g) brown sugar
1/4 cup (60ml) neutral-tasting oil
5.5 cups (825g) all-purpose flour
1 teaspoon (6g) fine sea salt

Lye Bath
Bath:

30g food-grade lye

1000g filtered water

Salted topping
topping:

flakey salt for topping

melted butter for brushing

Cinnamon Sugar
Sugar:

1 cup (225g) melted SALTED butter

3/4 cup (155g) granulated sugar
1/4 cup (55g) dark brown sugar
2.5 teaspoons (7g) ground cinnamon

INSTRUCTIONS:
Dough
Dough:

1. Preheat oven to 450F

2. In a large bowl, mix water (100F), yeast,
begin whisking, add brown sugar, and whisk
until dissolved. Cover with plastic wrap at
room temperature and let it sit for about 5
minutes; then whisk in the oil.
3. In a separate large bowl, whisk together flour
and sea salt. Add the yeast mixture to the
flour mixture, begin mixing it by hand, then
knead that for five minutes or until relatively
smooth (it’s okay if the dough is sticky still).
Next, transfer the dough to a large greased
bowl, cover it with greased plastic wrap, and
let it rise at room temperature for 1.30 hours
or until double the size.
4. Punch down the dough to release the gas,
turn the dough onto an unfloured surface.
Divide the dough into 12 to 14 pieces. Roll
each piece into a ball, place them on a
baking sheet, let them rest for ten minutes,
covered. Using both your hands, roll that ball
out into a very long rod, try to get it as long
as you can while applying more pressure to
the ends to get pointing tips, and once it is
about 13 to 14 inches long, bring the ends
together, twirl them together once, and bring
them back to the center of the rod to create a
pretzel shape.
5. Put on rubber or latex food-safe gloves.
Gently dip the pretzel into the lye bath, let it
soak for a few seconds, and carefully transfer
it onto a Silpat (silicone mat) lined baking
sheet. Generously sprinkle flaky salt. Bake
for 10 to 15 minutes, brush some melted
unsalted butter and let it rest until warm.

Lye Bath
Bath:

1. In a large metal or glass bowl, make the lye

bath: add the water to the bowl, and whisk in
the lye until dissolved. (Use rubber or latex
food-safe gloves and be careful not to splash
any lye on yourself)
2. Reserve in a safe place.

Salted Topping
Topping:

1. Brush the pretzel with melted unsalted better

and serve.

Cinnamon Sugar
Sugar:

1. In a bowl, whisk sugar, brown sugar, and

ground cinnamon. In a large saute pan, melt
salted butter, dip your pretzel entirely in the
butter (fully coated), and quickly toss in a
bowl of your cinnamon sugar until completely
coated.