Monday, June 18, 2012

auntie anne's pretzel

what a relief to finally be able making this pretzel successfully! this is my third attempt and the first two attempts didn't end up so well. it was some years ago where i was still so green on baking etc.. it's kinda stupid to reminisce those times, why? because i don't even aware that pretzel is just another friend of bread. and what to do with bread? knead! that's why my beginner-pretzel couldn't be chewed at all. lol. it was extremely tough.

but todaaay, yaaaayyy, i finally nailed it! this is just the pretzel i always love, chewy - not too tough - a little crisp outside - right amount of tenderness inside, just like Auntie Anne's. auntie anne's pretzel was my frequent childhood snack, momma used to buy it for me every time she went to the shopping mall. can you guess my all time favorite? definitely the cinnamon sugar with caramel dipping, LOVELY! the most satisfying part is when i eat my own home-made pretzel dipped in my own home-made caramel sauce, it tastes completely the same with Auntie Anne's. i couldn't be prouder, hahaha.

so, if you ask me what's the key to those texture, knead people knead until your arm hurts. okay, that's an exaggeration. but seriously, knead! haha. if you can produce a really smooth and elastic dough, then you're really good to go. key number two, the water-soda solution. dip the pretzel in the water-soda solution for ten second before baking. wanna try and challenge yourself? please try this and you'll never regret :D

Auntie Anne's Pretzel
recipe courtesy of CDKitchen, modified by me.

1 1/2 cup warm water
1 1/8 tsp active dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
4 tbsp unsalted butter, melted

cinnamon sugar topping:
1/4 cup caster sugar
1 tbsp cinnamon powder

garlic topping:
2 cloves garlic, minced
1 tsp dried rosemary / parsley

almond topping:
1/4 cup almond, roughly chopped

  1. sprinkle yeast on lukewarm water in mixing bowl, add sugar and stir to dissolve. let sit for 2-3 minutes
  2. add in flour and salt. mix together until dough comes together as a ball. knead until smooth and elastic. let rise for at least 30-45 minutes.
  3. while dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. be certain to stir often. prepare the topping. preheat oven to 450 degree F.
  4. after dough has risen, divide dough into 12. roll each one into a long and thin rope, about 1/2 inch or less thickness, and shape. (the longer and thinner you roll the dough, the more Auntie Anne's-like it will be).
  5. dip pretzel in water-soda solution. place on greased baking paper. allow pretzel to rise again for 15-30 minutes.
  6. brush with melted butter and top with your favorite topping.
  7. bake in preheated oven for about 10 minutes or until golden brown. 

caramel sauce dipping:
1/2 cup granulated sugar
1 tbsp water
1/4 cup heavy cream, room temperature
1/4 tsp salt
1 tsp butter

  1. put sugar and water in a heavy based saucepan. heat until it becomes dark amber color.
  2. add in salt, pour in heavy cream (it will bubble like mad), stir until smooth and even color. remove from heat. let cool for 5 minutes.
  3. add in butter, stir evenly.

Hearth & Soul Hop
so i think that's enough for today.
thanks for reading, readers!

Much Love,
Monica Adriana


  1. oh my god... it's hard to follow a diet when i see good things like pretzels, i love it. Have a nice week :)

    1. thank you! :) yeah, nobody likes to follow a diet, lol. i think it's okay to bite just one pretzel to make yourself happy.. hahaha :D

  2. Hi Monica,
    Thanks for dropping by at Food Mazaa..My name is Shobha (not Nithu)..
    I was also going to check out your pretzels recipe as i love them...
    Will check out the blog to submit Indonesian recipes.

    1. Hi Shobha, i am so deeply sorry for calling you with the wrong name.
      thank you for your visit as well, i am waiting for you to join our event! :)

  3. Congrats Momon for nailing it! :D. You are always successful to put me in awe with your baking creations and introduce me to new baking recipes ^^

    1. hahaha, akhirnyaa tata bs lihat box comment :D hahaha. thanks Taaa, you always awe me too with your creative bentos :)

  4. Monica,

    This pretzels looks delicious and beautiful, I haven't baked pretzel's yet. Sure I will try your recipe. Thanks for sharing with Hearth and Soul blog hop. I am going to shout out in our Facebook page and next week Hearth soul blog hop I will highlight this one.

    1. Hi Swathi, thanks for your visit here. :) I'm so happy you like my pretzel, it's an honor for me. can't wait for the next Hearth and Soul Blog Hop..

  5. Your pretzels look wonderful! I love all the flavour variations you have given as well. I think the cinnamon ones would be my favourite too, especialy with that delicious caramel sauce. Your pretzels were definitely well worth all your hard work :-)

    1. thank you April :) So glad that you'll like it. moreover, i'm so happy to know that your favorite is just the same as mine :D
      thanks for informing me with the hearth and soul blog hop link on twitter :)

  6. Wow, this looks terrific! Soft pretzels dipped in mustard were one of my favorite childhood treats! Thanks for sharing this!

    1. soft pretzels dipped in mustard would be new for me, but i'm so eager to try it, i bet it tastes so delicious!
      thank you for giving me another muse ;p

  7. Your pretzels look perfect !! Will make it someday
    Thanks for submitting your photo to DMBLGiT July.

  8. Hi, I stumbled upon your blog as I was searching for a pretzel recipe. I've been OBSESSED about a picture of pretzels that I saw a long time ago, here's the link :

    Do you know how to make the surface of the pretzel so smooth like that? I mean, your pretzels look delicious but I happen to like pretzels that look like the one in the picture. Any ideas/comments?

    1. Hi.. sorry for replying very late.
      I don't really exactly know how it become that smooth, it surely is a nice picture to enjoy though, looks very delish. however, a few factors that I notice are probably: the kneading process of the dough (the dough should be kneaded until it is very smooth and make sure not to break their protein strains), and then the dipping to the baking soda solution also affecting the smoothness of it, the last is probably the oven temperature. oh and by the way, i guess the person making those pretzel glaze some melted butter when the pretzel is half-baked and bake it again until golden brown.

      i hope i really do help you even though it's too late maybe.

  9. Hi, did you get my comment about the smooth surfaced pretzel? Just wondering..


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