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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pretzels 70g Recipe makes 24 pretzels) |
||
| Calories 85 | ||
| Calories from Fat 2 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1279mg | 53% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 18.3g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.3g | ||
| Protein 2.3g | 4% | |
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Auntie's Delicious Soft Pretzels, Amish Recipe
24 pretzels
Ingredients
- 1 1/4 cups water (approx 105 degrees)
- 1 tablespoon yeast
- 1/4 cup brown sugar
- 2 cups occident flour (bread flour)
- 2 cups flour
Dipping solution
- 1/2 cup baking soda, into
- 3 cups hot water
- sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)
Directions
1
Dissolve yeast into warm water.2
Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.3
(Mix just until combined well) Let rise until doubled, at least 20 minutes.4
Cut into long 'ropes'.5
Shape into pretzel shapes, then dip into prepared dipping solution.6
Place on well-greased cookie sheet and sprinkle with pretzel salt.7
Bake at 500-550°F for 4-6 minutes until golden brown.8
Dip face of pretzel into melted butter.9
Variation: add 1 t vanilla to the dough.10
Flavor variations.11
Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.12
Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.13
Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.14
Salt is optional with this one.
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- Course > Breads > Yeast
- Course > Lunch/Snacks > Snacks
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: JiliBean
On Sep 20, 2008
WOW! These taste like the real Auntie Anne Pretzels! I made them today and we loved them! Next time I would only use 3 cups of flour because they were dry when I mixed the dough and I didnt want to keep mixing them to prevent them from becoming "tough". They turned out perfect! Also, I only made 1/2 of the dipping solution and it was plenty. THANKS for the yummy recipe!
From: B-J-Burrell
On Sep 17, 2008
I made these on Saturday (for my family) and then again on Monday(for a coworker). These are sooo awesome fresh out of the oven. I need to practice getting that pretzel shape down. I ended up making mine into pretzel nuggets and used marinara for dipping sauce. These definitely are easy to make and delicious too. I made them as directed without any problems. Thank you for the recipe! 
We will be making these again and again.
From: touchdown6
On Jan 15, 2006
These were great, and really did taste like mall pretzels - it must be the brown sugar. I looked up "occidental" flour, and it seemed like regular all purpose, so I used 4 cups of all purpose, and my dough was a bit on the dry side - maybe I'll use a bit less next time. Overall though, they were great!
From: Piper Lee
On Jan 2, 2006
These are the best homemade pretzels I've ever tasted! I have 5 kids who come home "starving" everyday from school and these fill their cavernous bellies right up! Super recipe. I've tried a lot of soft pretzel recipes and this is the one I'm sticking with for good! Thanks for sharing. btw... This recipe only made 7 pretzels so I guess I need to roll them smaller next time; but they were so yummy!
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