Almond Pretzel from Auntie Anne's features a warm, soft pretzel generously coated with crunchy toasted almonds and a sweet almond glaze, delivering a delightful combination of nutty flavor and chewy texture.
Equipments
- Mixing bowl
- Measuring cups
- Measuring spoons
- Stand mixer (with dough hook)
- Baking sheet
- Parchment paper
- Small saucepan
- Pastry brush
- Cooling rack
- Sharp knife or dough cutter
- Slotted spatula or spoon (for dipping in baking soda solution)
- Oven
Ingredients
- 1 cup warm water (110°F/43°C)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1/2 cup baking soda (for water bath)
- 4 cups water (for water bath)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 cup sliced almonds
- 1/4 cup granulated sugar (for almond topping)
- 1 tablespoon unsalted butter, melted (for brushing)
- 1/2 teaspoon almond extract
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
- 1 tablespoon sliced almonds (for topping, optional)
Ensure the water used to activate the yeast is precisely 110degF (43degC) to avoid killing the yeast or slowing its activation, which is crucial for proper dough rising. Using fresh, active dry yeast will significantly impact the texture and flavor of your pretzel, giving it the desired soft and chewy consistency. The baking soda bath requires a precise ratio of 1/2 cup baking soda to 4 cups water to achieve the iconic pretzel crust, so be sure not to skip or substitute this step. Your almond glaze should balance powdered sugar and milk to create a smooth, sweet coating that complements the crunchy toasted almonds dusting the pretzel. The Almond Pretzel from Auntie Anne's copycat menu combines these elements for an authentic nutty, chewy treat that closely mimics the original snack experience.
Instructions
- **Instructions:**
- In a mixing bowl, combine warm water, active dry yeast, and 2 tablespoons granulated sugar. Let sit until foamy (about 5 minutes).
- Add melted butter, salt, and flour to yeast mixture. Mix until a dough forms.
- Knead dough using a stand mixer with dough hook (or by hand) for about 5 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour (until doubled in size).
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a small saucepan, heat 4 cups water and 1/2 cup baking soda until it comes to a simmer. Stir to dissolve baking soda.
- Turn dough onto a lightly floured surface. Divide into 6-8 equal pieces.
- Roll each piece into a rope (about 20-24 inches long), then shape into a pretzel.
- Using a slotted spatula, dip each shaped pretzel into the baking soda solution for 20-30 seconds. Place on prepared baking sheet.
- In a small bowl, whisk together egg and 1 tablespoon milk to make egg wash.
- Brush each pretzel with egg wash.
- In a separate bowl, combine 1 cup sliced almonds, 1/4 cup granulated sugar, 1 tablespoon melted butter, and 1/2 teaspoon almond extract.
- Press almond mixture onto the tops of each pretzel.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and allow pretzels to cool slightly on a cooling rack.
- In a small bowl, mix powdered sugar and 1-2 tablespoons milk to make glaze.
- Drizzle glaze over warm pretzels.
- Sprinkle with additional sliced almonds, if desired.
- Serve warm.
Substitution
Almond Pretzel from Auntie Anne's copycat recipe recreates the warm, soft pretzel coated with toasted almonds and a sweet almond glaze that balances nutty flavor and chewy texture perfectly. If you don't have sliced almonds, chopped whole almonds or even almond slivers can be used as a substitute to maintain the crunchy topping. When preparing the baking soda water bath, be sure to monitor the water temperature closely to ensure the pretzels develop their characteristic chewy crust without becoming too soft or overly browned. You can replace almond extract with a small amount of vanilla extract if almond flavor is unavailable, but this will slightly alter the final taste. Avoid skipping the egg wash, as it helps the almonds adhere and promotes an attractive golden finish.
Tips
Ensure your water temperature is precisely 110degF (43degC) to activate the active dry yeast properly; too hot or cold water will affect dough rise. Kneading the dough for about 5 minutes until smooth and elastic develops gluten, giving your pretzels the ideal chewy texture. Dip each pretzel in the baking soda solution carefully for 20-30 seconds to achieve the signature golden-brown crust and unique flavor characteristic of Auntie Anne's Almond Pretzel. When applying the almond mixture, firmly press it onto the pretzel surface to prevent it from falling off during baking or glazing.
Nutritions
The Almond Pretzel from Auntie Anne's offers a blend of carbohydrates and healthy fats, primarily from the all-purpose flour and sliced almonds coating the pretzel. Your treat contains protein from the yeast and egg wash, while almonds contribute vitamin E, magnesium, and fiber, enhancing its nutritional profile. The sweet almond glaze adds sugars, so moderate consumption is recommended to balance energy intake. Enjoy this nutty, chewy snack as an occasional indulgence within a balanced diet.
Storage
Store your almond pretzels in an airtight container at room temperature for up to 2 days to maintain their softness and prevent the almonds from becoming stale. If you need to keep them longer, wrap each pretzel individually in plastic wrap and place them in a freezer-safe bag, then freeze for up to 1 month. Reheat by warming in a 350degF (175degC) oven for 5-7 minutes to restore their chewy texture before serving.
Variation or Alternatives
For a variation, substitute sliced almonds with chopped pecans or hazelnuts to introduce different nutty flavors that pair well with the sweet glaze. Instead of the traditional baking soda water bath, you can experiment by adding a teaspoon of cocoa powder to the boiling water for a subtle chocolate undertone in the pretzel crust. Incorporate cinnamon or cardamom into the almond glaze to enhance the aromatic profile, giving your pretzels a unique twist. You can also try brushing your pretzels with honey instead of egg wash to achieve a natural sheen and an extra layer of sweetness.
Allergies
This Almond Pretzel from Auntie Anne's contains almonds, which are tree nuts and a common allergen that may cause severe reactions in sensitive individuals. The pretzel also includes ingredients like egg and milk, which can trigger allergies for those with dairy or egg sensitivities. You should avoid this treat if you have nut, egg, or dairy allergies to ensure your safety.
Why this recipe?
Almond Pretzel from Auntie Anne's blends the perfect balance of sweet and salty flavors with a satisfying crunch that appeals to many taste buds. The combination of buttery almonds, soft pretzel dough, and a hint of cinnamon sugar creates a unique texture and rich taste that stands out among traditional snacks. Your desire to make a copycat recipe stems from this flavorful experience, saving money while recreating a beloved treat at home. Reproducing the Almond Pretzel allows you to customize ingredients for freshness and adjust sweetness to suit your preferences.