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.

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 ...

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel 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.

The Birth of Wetzel's Pretzels

Rick Wetzel and Bill Phelps, two marketing executives, saw an opportunity in California, where Auntie Anne's had yet to establish a strong presence. They opened their first Wetzel's Pretzels in Redondo Beach, California, in 1994.

The stronger the alkali, the more intense and impressive the results, which is why German bakers use lye; it features a chart-topping pH of 14 and produces the ultimate pretzel experience. (Rest assured, you're not ingesting a dangerous chemical: The oven's heat completely neutralizes lye and makes it safe to consume.)

ORIGINAL PRETZEL

The original twist that started it all; a simple, buttery and salty soft pretzel that is better than the best.

Some Auntie Anne's pretzels are dripping in saturated fat

The American Heart Association recommends no more than about 20 grams daily on average. An Auntie Anne's Cinnamon Sugar Pretzel has seven grams of saturated fat, or more than a third of your daily allotment. A Pepperoni Pretzel has eight.

Are Auntie Anne's pretzel dogs beef or pork? ›

Pretzel Dog Packages

Our classic Auntie Anne's Pretzel dough wrapped around a Nathan's Famous^®, all beef hot dog.

It's a process called co-extrusion — basically, an outer tube pumps out pretzel dough, while an inner tube pumps out peanut butter filling onto a conveyor belt. The whole thing is then sliced up and baked in a giant 100-foot oven.

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.

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.

Order in the app for delivery to your door or pick up at the store! Enjoy a free pretzel after your first $1 spent, a free pretzel on your birthday when you spend $10+ annually, and other exclusive member offers.