"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Auntie Anne's Copycat Soft Pretzels Recipe

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This recipe for Auntie Anne's Copycat Soft Pretzels, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Breon

Category:
Category:

Ingredients:  
Ingredients:  
2 c milk
1 1/2 Tbsp yeast
6 Tbsp packed light brown sugar
4 Tbsp butter at room temperature
4 1/2 c all purpose flour + up to 1/2 c additional as needed
2 tsp fine salt
1/3 c baking soda
3 c warm water
coarse salt to taste
6 Tbsp butter melted

Directions:
Directions:
Warm milk in microwave to 110 about 1 1/2 - 2 minutes on High. Pour milk and yeast into the bowl of an electric mixer and whisk together until the yeast dissolves. Let rest 5 minutes. Add brown sugar, 4 Tbsp butter, 1 c flour and 2 tsp fine salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to dough hook,add remaining 3 1/2 c flour and knead mixture on medium low speed until elastic. Mix in up to additional 1/2 c flour as needed, until dough pulls away from sides of bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size about 1 hour. Preheat oven to 450. Line 2 baking sheets with parchment paper of silpat mats. Punch dough down several times to remove air bubbles. Divide dough into 12 equal pieces and cover loosely with plastic wrap. Roll each piece into a long thin rope about 32-36 inches long. Form rope into pretzel shape. In a shallow bowl, whisk together baking soda and warm water. Fully immerse pretzel into water mixture. Lift and allow excess water to drip off. Place on prepared pans, reshape as needed and sprinkle with coarse salt. Repeat with remaining dough. Bake 7-11 minutes until golden brown. Remove from oven and brush top and bottom of pretzels with melted butter.

 

 

 

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