Monday, 7 November 2011

Auntie Anne’s Pretzels – Our Version







My husband, Frederick and Marco (Ais’ husband) had been nagging me to make pretzels. Actually, they want me to “copy” Auntie anne’s cinnamon pretzel.  So I obligingly baked pretzels.  Frederick has this ebook on “copycat” recipes and I was lucky enough to find auntie anne’s pretzel recipe.  The recipe used cups, tablespoons, teaspoons as measurement so I have to “translate” them into metric measurement- grams  Also, the recipe called for active dry yeast and brown sugar, which I substituted with instant dry yeast and white sugar. The flour requirement is 25% bread flour and 75% all purpose flour, but since we ran out of bread flour, I used 100% all purpose flour.

Anyway, here’s my version of Auntie Anne’s Pretzels.  I just made a small batch for trial purposes.  This is based on the Auntie anne’s pretzels recipe found in “The Complete Top Secret Famous Recipes Cookbook”.

PS: In my first try, I only used 5% of salt but my husband and housemates suggested that I increase the salt and if possible the amount of sugar.  I already increased the salt in this revised recipe but I maintained the amount of sugar I originally used.  In the copycat recipe, the amount of sugar used is only 5%

Ingredients :

Baker’s Percentageweight in grams
All purpose flour100%500
White Sugar10%50
Salt15%15
Le Saf Instant Dry Yeast1%5
Corn Oil5%25
Water50%-60%250-300
Total dough weight845-895 grams

     Ingredients for the Water Bath 

Water, warm – 250 ml
Baking Soda – 15 g.

     Ingredients for the Cinnamon Toppings

Confectioner’s sugar- 100 g.
Cinnamon powder – 5 g.

     Others:
Egg, beaten – 1 pc. for egg wash
Butter, melted – for brushing
Salt

Baking procedure:

     Fermentation time: 75 minutes
     Dough Scale:  50 grams
     Resting time: 10 minutes
     Proofing time : 30 minutes
     Baking : 160 degrees celsius / 8-10 minutes

1. Mise en Place.   Mix all the dry ingredients (flour, sugar, yeast) in a bowl except for the salt.

2. Mix all the dry ingredients for the dough, water, oil, and salt in a bowl mixer and mix at slow speed (when using a stand alone mixer).  If you are using a bread machine for the mixing, place the water, then oil, then the dry ingredients, and salt (in that order) then press the “dough only” function of the bread machine.  Mix until gluten is formed.
3. Take out from the mixer and placed it on a flour-dusted surface. Knead for a few minutes.
4.  Round it to form a big ball and place it on a greased bowl to ferment.

5.  Ferment and let it rise for 75 minutes.
6. Cut and scale to 50 g.


7. form into small balls.  Let it rest for 10 minutes
8. Prepare the water bath solution by dissolving the baking soda in a warm water.
9. Roll the balls to form a long thin ropes.



10. Lay the dough-rope on a flat surface and form a pretzel loop. Pinching the ends to attaced them to the bottom of the loop (see picture)
11. Dip pretzel on the water bath solution. Then put the pretzels on a paper towel to remove the excess water.  Do this for the rest of the pretzels.
12. Proof pretzels for 30 minutes.
13.  Preheat oven.  Brush pretzels with egg wash
14. Bake pretzels for 8-10 minutes at 160 degrees celsius.
15. Brush baked pretzels with melted butter and sprinkle with either salt or cinnamon-sugar topping

Serve and enjoy.


Makes 17 pretzels .  Here’s the estimated Nutritional  values per piece based on the ingredients used. The nutritional values below do not include the toppings

Calories :   126.97  kcal                  Total Fat:  1.72  g.
Cholesterol : 0  mg.                         Saturated fat :  0.20 g.
Protein :   3.24 g                              Dietary fiber :  0.2  g.
Sodium :  353.24 mg.                      Carbohydrate :  7.35 g.

-foodformylove(07November2011)

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