Eventually, you’ll notice that you’ve got a dough forming. You want to add the flour bit by bit so that it doesn’t clump up or explode out in a cloud of white powder as you stir. Mix them in with the yeasted water before you continue. These things make your dough taste good and help with consistency. If it does not foam up, odds are your yeast is expired or otherwise “not good”, and you should try again before moving on. This means the yeast is alive, working, and ready to go. After about 5 minutes, it should be foamy. Then, we pour the yeast in and stir gently (if necessary) to help it dissolve. We then add sugar, which serves as food for the yeast and increases it’s activity. Specifically, it should be between 105 and 110☏.
Activate your yeast. To do this, we use warm (not too hot!) water. But I’m here to tell you that if 15-year-old Morgan could manage it at Auntie Anne’s, you can do it too. I promise.ĭough is very, very easy to make. These Homemade Mall-Style Soft Pretzels are really as close as it gets.Ī lot of people are weirded out about working with dough– and for some reason, about working with yeast specifically. So no, this is not the recipe. However, after lots of tweaking in the years since working there, I think I’ve figured out a pretty spot-on copycat version. The flour mixture used to make the dough is pre-mixed, so while I made literal thousands of batches of fresh dough, I never made it entirely from scratch. What I did not learn is the exact recipe for Auntie Anne’s pretzels. And I definitely learned a lot about making pretzels. So I’ll spare you the snooze-fest and cut to the chase: I made a lot of pretzels. I could write a book about my 7 years spent working at Auntie Anne’s, but let’s be honest, it wouldn’t be a best-seller. IS THIS THE AUNTIE ANNE’S SOFT PRETZEL RECIPE? But I’ve never shared my actual go-to pretzel recipe until now. I’ve proclaimed to anyone who’ll listen that pretzels are, without a doubt, my favorite food. I’ve been rambling on about my years at Auntie Anne’s like they were my glory days (okay, they really might have been). I’ve spent roughly six years here pretzelfying recipes at every opportunity, whether it be making Pretzel Rolls or a Pull-Apart Pretzel Skillet or Pretzel-Wrapped Jalapeno Poppers - just to list a few examples. For me, it’s Homemade Mall-Style Soft Pretzels. There must come a time in every food blogger’s career when she realizes she’s overlooked posting a recipe that is so obviously meant to be shared, it hurts.įor most, I imagine, it’s a recipe passed down for generations, or the first meal they ever cooked to impress their now-spouse, or their laboriously perfected Christmas cookie, or something equally emotional.
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