If you have ever been to the mall you know that there is one place that you need to go to every time; Aunt Annie's. This is a recipe for soft, buttery shopping mall pretzels that will put Aunt Annie's to shame.
If you are scared of yeast dough recipes, or not using weight as the measurements, then this recipe is for you because it is very forgiving, and it is a great recipe for more advanced bakers as well.
Directions:
1. Heat 2 cups of milk to not above 110F or 38C until it is lukewarm but still heated. Stir in 2 packets/ 5tsps of active dry yeast (I don't know what instant yeast or another kind will yield).
2. In a bowl put 6tbs of brown sugar, 3 1/4 cups AP flour, 1 cup bread flour, 2tsp of salt, 4tbs (1/2 stick) of cooled, melted butter (as long as it isn't super hot, its fine). Add the milk mixture, and mix for 10 mins (or well combined) and let rest for 1 hour.
3. Divide the dough into segments and let sit for 5 mins to relax the dough before rolling out into pretzels (I'll get to that later). When they are formed, let them sit our for 5 mins.
4. Dip them in a solution of a couple cups of hot (not boiling) water and a big pour of baking soda (about a 1/4 cup per 3 cups of water. Shake off the extra water and bake in a 450F or 230C oven for 8-13 mins, depending on their size. When they come out brush them with melted butter, eat while they are hot and enjoy!
Pretzel forming technique:
1. Roll the dough into a line like a play-dough snake and fold over so that it makes a simple fish like a O<.
2. Fold the top < over so that it has a twist on top like a Ox>.
3. Fold the top over the circle so it looks like a pretzel.
If you make all the pretzels at once, the ones in the beginning will have relaxed so you can stretch them out and make a bigger pretzel. I didn't let them rest the 10 total mins my first couple times, but letting the gluten relax allows for making a larger pretzel. I also have seen people make the little "arms" of the pretzel super thin for looks, but they will get too crunchy, but if you prefer that over soft and fully, go ahead.
There will be a diagram later if the directions are confusing.
Note:
The cook time varies depending on the size of the pretzel. You can tell by the golden brown coloring on top. It is better to not over cook them and they are so much better hot and fresh out the oven. Also, sprinkling cinnamon-sugar or garlic powder or flaky salt on top adds some good flavor to mix it up. Your first time might take a while forming and cooking them all. My first time, I made the dough at 9:00pm, hoping to have pretzels in the oven at 11:30pm, but I was up until 1:30am, so keep that in mind, despite it being fun staying up to make a fresh batch of pretzels at midnight.
Here pictures of the folding technique:
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