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.

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 ...

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.)

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

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.

ORIGINAL PRETZEL

The original twist that started it all; a simple, buttery and salty soft pretzel that is better than the best. Make it vegan by ordering this item without butter.

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

Shaq was the franchise owner of 17 Auntie Anne's Pretzels restaurants. This Aunt Anne's investment made him about $300,000. Shaq has recently sold this franchise due to the lack of people not wanting pretzels according to the Earn Your Leisure interview.

Our classic Auntie Anne's Pretzel dough wrapped around a Nathan's Famous^®, all beef hot dog. Individually wrapped and available by the dozen.

What is a good substitute for lye in pretzels? ›

That is by taking baking soda, spreading it out on a baking pan and putting it into the oven at about 250-300 degrees Fahrenheit for about an hour. That changes the chemical properties in the baking soda to make it behave more similarly to lye.

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.

The Material Safety Data Sheets for sodium hydroxide (AKA lye) warn against using chemical neutralizing agents to clean up any sort of lye spill. This includes vinegar. It's true that vinegar can neutralize lye, but it generates heat as a by-product. This is called an exothermic reaction.

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

In a large, wide pot, bring 6 cups water and 2 tablespoons baking soda to a boil. Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute. Then move the pretzel to a cooling rack on top of parchment paper. This allows any excess solution to drip away.

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.