Description
A delicious copycat version of Auntie Anne’s classic soft pretzels served with a rich cheddar dipping sauce. This recipe yields soft, golden pretzels with a slightly chewy texture and a crispy salted crust, perfect for snacking or entertaining.
Ingredients
Scale
Pretzels
- 1 cup whole milk
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking soda
- 1 1/2 cups warm water
- Coarse salt, for sprinkling
- 2 tablespoons butter, melted (for brushing)
Cheddar Dipping Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Warm the Milk and Activate Yeast: Warm the milk in the microwave or on the stovetop to about 110ºF, making sure it’s not too hot to avoid killing the yeast. You should be able to comfortably keep your finger in it. Stir in the active dry yeast and let it sit for about 3 minutes until frothy.
- Combine Ingredients: Add the melted butter and brown sugar to the yeast mixture. Gradually add flour, one cup at a time, mixing well after each addition. Add the salt with the last cup of flour.
- Knead the Dough: Knead the dough for about 10 minutes until smooth and elastic, either by hand or using a stand mixer with a dough hook. If sticky, sprinkle with flour as needed.
- First Rise: Place the dough in a greased bowl, turn it once to coat, and cover with plastic wrap. Let it rise in a warm, moist place for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Baking Soda Bath: Preheat the oven to 400ºF. In a bowl, combine the warm water with baking soda and set it aside.
- Shape Pretzels: Punch down the dough and turn onto a lightly floured surface. Divide into 12 to 16 equal pieces. Roll each piece into thin logs and shape into pretzels.
- Bake Preparation: Dip each pretzel into the baking soda water bath, then place on a greased baking sheet. Sprinkle coarse salt over each pretzel.
- Bake Pretzels: Bake in the preheated oven for 7 to 11 minutes or until golden brown.
- Butter Finish: Brush each hot pretzel with melted butter for a shiny, flavorful finish.
- Prepare Cheddar Dipping Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk or cream, cooking until thickened. Add cheddar cheese gradually, stirring until melted and smooth. Season with garlic powder, salt, and pepper. Keep warm for serving.
- Serve: Serve the warm pretzels with the cheddar dipping sauce for a perfect snack or appetizer.
Notes
- Make sure the milk is not too hot when activating yeast to avoid killing it.
- For softer pretzels, do not over-bake; they should be golden brown but still soft inside.
- Coarse salt is essential to get the classic pretzel flavor and texture.
- For extra flavor, add garlic powder to the melted butter brushed on top.
- The cheddar dipping sauce can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 pretzel with dipping sauce (about 100g)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
