anne anne’s pretzels recipe

The Best anne anne’s pretzels recipe

Anne Anne’s Soft Pretzels

4.9 from 1072 votes

A classic homemade soft pretzel recipe with a golden, chewy crust and a soft, doughy interior. Perfect for snacking, dipping, or serving with mustard and cheese sauce.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time35 mins (plus 1 hour rising)

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 2 tbsp unsalted butter, melted

For the Boiling Solution

• 8 cups water
• 1/2 cup baking soda

For Topping

• 1 large egg, beaten
• Coarse sea salt or pretzel salt

👨‍🍳Directions

1. 1
   In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy.
2. 2
   Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.
3. 3
   Knead the dough on a floured surface (or using a stand mixer with a dough hook) for 5-7 minutes until smooth and elastic.
4. 4
   Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. 5
   Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
6. 6
   Divide dough into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into a pretzel (or desired shape).
7. 7
   Bring water and baking soda to a boil in a large pot. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
8. 8
   Brush pretzels with beaten egg and sprinkle with coarse salt.
9. 9
   Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.

🔧Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Clean kitchen towel
• Large pot
• Slotted spoon or tongs
• Baking sheets
• Parchment paper
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 4g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 1200mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 7g

📝Notes

Tips: For extra flavor, add 1 tbsp of cinnamon sugar to the dough before shaping. Serve warm with mustard, cheese sauce, or melted butter.

❓ Frequently Asked Questions About Anne Anne’s Soft Pretzels

1. What type of flour is best for making Anne’s pretzels?

The best flour for Anne’s pretzels is bread flour because it has a higher protein content, which helps create a chewy texture. All-purpose flour can also work, but the pretzels may be slightly less chewy. Avoid cake or pastry flour, as they lack the necessary gluten development.

2. Why do I need to boil the pretzels in baking soda water?

Boiling the pretzels in a baking soda solution (alkaline bath) is crucial for achieving their signature chewy crust and deep brown color. The baking soda raises the pH of the dough’s surface, promoting the Maillard reaction during baking, which gives pretzels their distinct flavor and glossy finish.

3. Can I substitute the baking soda with lye for a more authentic taste?

Yes, lye (sodium hydroxide) is traditionally used for authentic German-style pretzels and gives a deeper flavor and darker color. However, lye is caustic and requires careful handling. If you’re uncomfortable using lye, baking soda is a safe and effective alternative—just increase the boiling time slightly for better results.

4. How do I store homemade pretzels to keep them fresh?

To keep pretzels fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat frozen pretzels in a 350°F (175°C) oven for 5–10 minutes to restore their chewiness.

5. Can I make Anne’s pretzels ahead of time?

Yes! You can prepare the dough up to the shaping stage, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and boiling. Alternatively, shape and boil the pretzels, then freeze them on a tray before transferring to a bag. Bake from frozen, adding 1–2 extra minutes to the baking time.