Auntie Anne’s-Style Baked Soft Pretzels
Author: Food Network Magazine
Serves: makes 12
- 1 cup milk
- 1 package active dry yeast
- 3 T. light brown sugar, packed
- 2 ¼ cups all-purpose flour, plus more for kneading
- 10 T. unsalted butter, plus more for greasing
- 1 t. fine salt
- ⅓ cup baking soda
- 2 T. coarse salt
- Warm the milk in a saucepan until it's about 110° F.; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes. Stir in the brown sugar and 1 cup flour. Add 2 T. butter. Add the remaining 1 ¼ cups flour and the fine salt to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 450° F and grease a large baking sheet. Punch the dough to deflate it, then turn it out onto a lightly floured surface. Divide the dough into six pieces. Roll and stretch each piece into a 30-in. rope. Form each rope into a pretzel shape.
- 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 with the coarse salt. Bake until golden, 10 to 12 minutes.