This amazing knock-off recipe is courtesy of food dot com. We made these on a whim one Sunday when we were all home sick and craving these pretzel. Holy mackrel did they hit the spot.
Making them in a convection oven (or if your over has an airbake setting) is the best way to get the most authentic flavor and crunch. But if you don't, just be sure to bake them a little long than you think. You want a deep golden brown, not a light golden brown. That adds good flavor and the butter after will soften them back up a bit.
Let's Get Started!
Ingredients:
DOUGH:
1 1⁄2 cups water
1 1⁄4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1⁄4 teaspoons salt
1 cup bread flour
3 cups flour
SODA BATH:
4 cups water
4 tablespoons baking soda
TOPPING:
coarse salt
1 cube salted butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
Sprinkle sugar on top and let dissolve for 5 minutes;
Add 1 c. of flour and the salt. Mix in.
Add remaining 3 cups of flour and knead dough until smooth and elastic.
Let rise for 1 hour.
When the hour is almost done, bring 4 cups water to boil on stove and then removed from heat. Add 4 tbsp baking soda and stir well.
After dough has risen, pinch off fist sized balls of dough and roll into a long, skinny rope (about 1/2 inch or less thick). Use pizza cutter, sharp knife or scissors to snip off 1 to 1 1/12 inch pieces.
Repeat with remaining dough until all are cut.
Drop 5-10 pretzel bits in warm (not hot) soda solution. They will sink at first. Once they beginning floating you can take them out. Usually about 20-30 seconds.
Place on greased baking sheet (I line mine with parchment paper).
Sprinkle with coarse salt while wet.
Allow pretzels to rise again (30 mins-ish).
Bake in oven at 450 for about 10 minutes or until golden. 450 Airbake / Convection is best. The more golden brown the bottom is the more they taste like Auntie Anne's.
Brush with melted butter (or roll in melted butter - even yummier).
ENJOY!
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