Auntie Anne's Pretzel Clone (Bread Flour Version

Serves: 8 | Prep Time: 2 hours | Cook Time: 20-25 min 

 

Ingredients

Pretzel

• 3 cups (420g) Better Batter Bread flour
• 1 1/2 cups (340g, 354ml) warm water at 105-110°F
  • Tip: start with 1 1/2 cups and add more, 1 Tbsp at a time, as needed
• 1 1/2 teaspoon (9g) salt
• 1/4 cup (50g) granulated sugar
• 2 Tbsp (30g) oil
• 1 Package (2 1/4 tsp, 7g) Instant or Rapid Yeast
  

Pretzel Bath Spray

• 2 cups warm water
• 2 Tbsp baking soda

Toppings

• 2 sticks unsalted butter or vegan butter (melted and kept warm)
• Coarse kosher salt or cinnamon sugar

Instructions

Pro Tip: Mix, wrap, and freeze the dough right away (we suggest a gallon-size resealable freezer bag). When ready to use, thaw overnight in the fridge or proof at room temp until doubled in size (3–6 hrs.), then bake as usual!

Mixing the Dough

• By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms.
• Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly.

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

Making the Pretzels
Preheat oven to 475 degrees.

Prepare. Prepare two cookie sheets with parchment paper. Prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place into a plastic spray bottle or bowl. Be certain to stir or shake often.

Remove. After rising, remove the dough from the bowl and shape.

Shape:
Lightly flour a rolling surface. Knead dough lightly a few times. Form dough into a round ball

Create dough balls. Separate the dough into balls slightly larger than baseballs but slightly smaller than tennis balls - about 4 ounces per ball. Roll slightly on a lightly floured surface to ensure the outside is lightly coated with flour. Taking one ball at a time, roll the ball between your hands until it is about four inches long. Lay onto the rolling surface. and roll a "snake", about 14 inches long - dough will be about 1/2 inch in diameter.

Make the pretzel shape. Take the rope and quickly form it into a pretzel shape. This dough should be able to be handled well.

Place onto the prepared baking sheet. Repeat.

Spray each pretzel with soda solution or brush the solution onto the pretzel. Allow pretzels to rise for about 20 to 25 minutes.

Check & spray. Ensure oven is correct temperature, then spray pretzels one more time and place into the oven.

Bake for about 20-25 minutes or until golden, then remove from oven.

Dips & Toppings. While still warm, dip in melted butter and desired toppings, then serve in additional parchment paper & enjoy!