Soft Butter Pretzel Sticks (Copycat Recipe)
Try this Soft Butter Pretzel Sticks recipe, a copycat version of Auntie Anne's pretzels.
Try this Soft Butter Pretzel Sticks recipe, a copycat version of Auntie Anne's pretzels.
- 2 cups milk (i used 2%)
- coarse salt to taste
- 2 cups warm water
- 6 tbsp butter melted
- 1 1/2 tbsp active dry yeast (2 packets)
- 6 tbsp packed light-brown sugar
- 4 tbsp butter at room temperature
- 4 1/2 cups all-purpose flour plus an up to an additional 1/2 cup as needed
- 2 tsp fine salt
- 1/3 cup baking soda
- Carbohydrate 502.147425468591 g
- Cholesterol 8113.83127252248 mg
- Fat 3066.44627100369 g
- Fiber 15.1875002875727 g
- Protein 87.809987659842 g
- Saturated Fat 1939.4303653822 g
- Serving Size 1 1 recipe (4905g)
- Sodium 33202.6332694219 mg
- Sugar 486.959925181019 g
- Trans Fat 216.080623097096 g
- Calories 29369 calories
Step-by-step
- Preheat oven to 450 degrees.
- Line two baking sheets with Silpats or parchment paper.
- Punch the dough down several times.
- Divide dough into 24 equal pieces.
- Cover divided dough loosely with plastic wrap, to prevent it from drying out.
- Roll each piece out into a 6 inch log.
- In a shallow bowl, whisk together baking soda and warm water then dunk each pretzel stick into water mixture and allow excess to drip off.
- Place on prepared baking sheet, score each stick 3 times and sprinkle with some salt.
- Repeat this process with remaining dough.
- Bake pretzels in preheated oven 7 - 11 minutes until golden brown.
- Remove from oven and brush top and bottom of pretzels with melted butter.
- Serve with and dipping sauces you like.
Why does dough demand extra flour when humidity rises in the kitchen? All-purpose flour absorbs moisture from the air differently each day, meaning the additional half cup listed in a recipe acts as an insurance policy rather than a strict requirement. Weighing flour on a digital scale prevents heavy, dense pretzels by ensuring the ratio of active dry yeast to liquids remains balanced. Milk contributes more natural sugars and fats to the crumb structure than water alone, yielding a softer interior texture without needing expensive specialty dairy.
Substitutions for dietary restrictions require careful calculation to preserve structural integrity. Swapping active dry yeast for instant yeast alters proofing times, while plant-based milk alternatives with lower fat content demand a reduction in total liquid volume to prevent sticky, unmanageable dough. Brown sugar provides both sweetness and color, but substituting coconut sugar changes the moisture retention rate significantly during the high-heat bake.
Fresh baking soda reacts reliably in the warm water bath to create the alkaline environment necessary for proper browning and that distinct chewy exterior. Old boxes of sodium bicarbonate lose potency in the pantry, resulting in pale pretzels that lack the characteristic sheen and flavor profile of commercial counterparts. Dunking the shaped dough for just a few seconds prevents excess absorption while still guaranteeing the chemical reaction occurs on the surface.
Baking at 450 degrees Fahrenheit for seven to eleven minutes forces rapid steam expansion inside the gluten network before the crust sets completely. Watch for a deep golden brown visual cue rather than relying solely on the timer, since oven hotspots frequently cause uneven coloring across baking sheets lined with parchment paper or Silpats. Brushing melted butter over both the top and bottom surfaces immediately after removal softens the crust as residual heat bakes out lingering moisture.
