I know there is already a delicious soft pretzel recipe on the site, which is like a super pretzel BUT I had an Auntie Ann’s pretzel at a mall and knew I needed to make a low pro version. These are incredible and freeze great. We make pretzels and pretzel bites.
Auntie B’s Pretzels
I know there is already a delicious soft pretzel recipe on the site, which is like a super pretzel BUT I had an Auntie Ann’s pretzel at a mall and knew I needed to make a low pro version. These are incredible and freeze great. We make pretzels and pretzel bites.
Nutrition
Ingredients
Method
- Preheat oven to 450 degrees. Generously grease two cookie sheets with canola oil.
- In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. Remove from the fridge and allow the starter to come to room temperature. If there are time constraints, make the starter with warmed water (110 degrees – no, I do not really stick a thermometer in it – think bath water for a baby) and cover, letting it rise for at least 30 minutes.
- Mix the starches, Metamucil, xanthan gum and salt in bowl of standing mixer fitted with the paddle attachment. Mix rice milk, butter, brown sugar, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick but smooth cake batter.
- Cover the mixer bowl with saran wrap and let rest for 10 to 15 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.
- Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl. The dough should be nice and smooth.
- Add a little wheat starch to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a nice smooth but somewhat sticky dough. Divide the dough into ten roughly 75 gm balls.
- Roll each ball into a 25 inch rope (It will seem really long and thin, but trust me). Form into pretzel shape (see photo).
- Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle the ones you are eating today with the coarse pretzel salt. (Do not salt the ones you plan on freezing).
- Bake until golden, 12 to 15 minutes.
- While the pretzels are baking melt four tablespoons butter in skillet.
- Dip the baked pretzels in the melted butter and put on wire rack to let excess drip off. Serve pretzels warm.
Notes
Sweet Mustard Sauce:1/4 cup mayo, 2 tablespoons Dijon, 3 T light brown sugar, 1/2 tsp cider vinegar.
Beer Cheese Dip https://cookforlove.org/recipes/detail/100490 Cinnamon Sugar Pretzels: dip pretzel in shallow dish of melted butter, then dip in cinnamon sugar
To reheat frozen pretzels: spritz with water, add pretzel salt and bake at 425 for 3 to 4 minutes. Reader Q&A:
Q: Should I put the melted butter on the pretzels I plan to freeze, or should this be done when they are defrosted? A: Yes — butter should go on all pretzels before you freeze.
Q: For the pretzel bites, you just you just break off little bits of the dough and proceed with the directions? I assume baking time is reduced? A: I roll it out into the rope and cut into 1 1/2 inch pieces. Baking is reduced by about 3 minutes.
Beer Cheese Dip https://cookforlove.org/recipes/detail/100490 Cinnamon Sugar Pretzels: dip pretzel in shallow dish of melted butter, then dip in cinnamon sugar
To reheat frozen pretzels: spritz with water, add pretzel salt and bake at 425 for 3 to 4 minutes. Reader Q&A:
Q: Should I put the melted butter on the pretzels I plan to freeze, or should this be done when they are defrosted? A: Yes — butter should go on all pretzels before you freeze.
Q: For the pretzel bites, you just you just break off little bits of the dough and proceed with the directions? I assume baking time is reduced? A: I roll it out into the rope and cut into 1 1/2 inch pieces. Baking is reduced by about 3 minutes.
