9 Copycat Auntie Anne's Recipes (2024)

FAQs

What is the secret solution for Auntie Anne's pretzels? ›

Brown Sugar- brown sugar is what Auntie Anne's pretzels, use for their pretzel dough. Salt- use good quality sea salt. Baking powder- works as a dough conditioner for these soft homemade pretzels. Basic Alkaline wash- is a simple baking soda and water solution made for dipping pretzels in.

Auntie Anne Pretzels are somehow more delicious than your average pretzel. A healthy dose of sugar makes for a tasty dough, and a topping of melted butter and salt makes them positively addictive. Another reason the popular pretzels are so good is they are made and served fresh and warm.

Well, the cheery ladies were very clear with me: they do NOT use lye. No sodium hydroxide/poison/caustic soda—none whatsoever—in their pretzels. (They do, however, dip their pretzels in a baking soda solution.)

ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: DOUGH CONDITIONERS (WHEAT FLOUR, MALT BARLEY FLOUR, ASCORBIC ACID, ENZYMES, SALT, VEGETABLE PROTEIN [CORN-BASED]), YEAST, CALCIUM ...

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

All those pretzels are made and twisted on the spot.

Auntie Anne's definitely doesn't serve pre-made pretzels! Every location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. They're baked, brushed with real butter, salted and served right there.

Products sold at Auntie Anne's franchise locations are baked fresh in-store. In order to provide you with a great Auntie Anne's experience at home, we use the same proprietary blend of flour used in our stores.

Choices include Cheese, Hot Salsa Cheese, Sweet Glaze, Caramel, Honey Mustard, Marinara, and Light Cream Cheese.

Rising up to help others. When "Auntie" Anne Beiler started her pretzel stand, she said, "Caring for other people is the purpose of Auntie Anne's." Thirty years later, that commitment to giving back continues to motivate us. Meet our charitable partners and see how you can get involved.

The most benign substitute for lye is baking soda. You'll get a little bit of browning and some chew, but don't expect it to taste very pretzel-y. You can also used baked baking soda, which is a stronger alkali than baking soda but not as caustic as lye.

Why is lye safe in pretzels? ›

(Don't worry about eating baked pretzels; baking neutralizes the lye and makes it perfectly safe to consume.) Follow this guide to make your experience safe and comfortable.

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven.

Use around 4% sodium hydroxide in percent of water, so for example 1500g water, 60g sodium hydroxide. One by one, put the rolls and pretzels fully into the solution, for 20 seconds each. I like to keep them in my gloved hands during this time to make it easier to take them out again.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.