Auntie Annes Pretzels - CopyKat Recipes (2024)

FAQs

What is the secret ingredient in Auntie Anne's pretzels? ›

Experts at The Daily Meal (via Fox News) suspect the secret ingredient is sugar. This makes total sense, not because we're some sort of band of dough geniuses over here, but because sugar obviously makes everything better — and because Auntie Anne's pretzels are definitely sweeter than your average pretzel.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

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 ...

That's kind of the point of this post, after all. 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.)

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.

They're Boiled, Not Baked.

Pretzels are boiled, not baked. The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.

Lye is the secret ingredient that gives pretzels their characteristic look and taste. Without lye, you have a breadstick. When you dip raw dough into a hot lye bath, the lye breaks down proteins and starches on the surface.

If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.

ORIGINAL PRETZEL

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

What is Auntie Anne's real name? ›

Beiler. Anne F. Beiler is an American businesswoman and founder of Auntie Anne's pretzels.

Both Cinnabon and Auntie Anne's are part of Focus Brands, the Atlanta-based operator owned by Roark Capital, the private equity group trying to buy Subway.

According to King Arthur Baking, lye and caustic sodas are used in the process of baking pretzels because lye's reaction to the pretzels, much like baking soda, gives them that chewy texture, light interior, and brown crust.

auntieannes.com

Before placing your order, please inform your server if a person in your party has a food allergy. Some of our products contain food allergens and other ingredients that cause food sensitivities, such as egg, fish, milk, peanuts, sesame, shell fish, soybean, tree nuts, and wheat.

Egg Wash – The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.

Anne and Jonas Beiler were both raised Mennonite, and in her book Twist of Faith, Anne talks about how God helped her through a family tragedy and helped her build Auntie Anne's. But the halo over the pretzel in the company's logo was introduced in 2006 after Sam Beiler initiated a redesign and rebranding.

PRETZEL DOUGH: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, DARK BROWN SUGAR, YEAST (YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID), DOUGH CONDITIONER (GUM ARABIC, WHEAT FLOUR, MONO- AND DIGLYCERIDES, SALT, CELLULOSE GUM, GUAR GUM, ENZYMES), ...