Original Pretzel Nuggets from Auntie Anne's feature bite-sized, golden-brown soft pretzel pieces with a slightly salty exterior and a warm, chewy interior, offering a deliciously satisfying snack perfect for dipping.
Equipments
- Stand mixer with dough hook
- Large mixing bowl
- Kitchen scale
- Measuring cups and spoons
- Whisk
- Sharp knife or dough cutter
- Large pot (for boiling water and baking soda bath)
- Slotted spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Oven
Ingredients
- 4 cups (500g) all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F/43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup baking soda (for bath)
- 10 cups water (for bath)
- Coarse kosher salt (for topping)
- Nonstick cooking spray or oil (for greasing)
Using active dry yeast is essential for proper dough rising and achieving the classic soft texture of pretzel nuggets. Ensure the water used for the yeast is warm, around 110degF (43degC), to activate the yeast without killing it. The baking soda bath is crucial for creating the signature golden-brown exterior and slightly salty flavor; do not skip this step. Coarse kosher salt enhances the flavor and adds the traditional pretzel crunch, so apply it generously before baking. Your copycat Original Pretzel Nuggets from Auntie Anne's will closely match the authentic snack's taste and texture when these ingredient tips are followed correctly.
Instructions
- Instructions:
- Combine warm water, sugar, and yeast in the stand mixer bowl; let sit until foamy (about 5 minutes).
- Add flour, salt, and melted butter; mix with dough hook until a dough forms.
- Knead dough on medium speed for 5–7 minutes until smooth and elastic.
- Grease a large mixing bowl and place dough inside; cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F (232°C). Line baking sheet with parchment or a silicone mat and spray lightly with nonstick spray.
- Punch down dough and divide into 6 equal pieces.
- Roll each piece into a 12–14 inch rope, then cut into 1–1.5 inch nuggets using a knife or dough cutter.
- Bring 10 cups water and baking soda to a boil in a large pot.
- Drop nuggets into boiling bath in batches for 30 seconds; remove with slotted spoon and let excess water drain.
- Place nuggets on prepared baking sheet, spacing slightly apart.
- Brush nuggets with melted butter and sprinkle with coarse salt.
- Bake for 8–10 minutes, or until golden brown.
- Remove from oven and cool slightly before serving.
Substitution
Original Pretzel Nuggets from Auntie Anne's can be easily recreated at home using common kitchen tools like a stand mixer and a large pot for the baking soda bath. If you don't have active dry yeast, instant yeast can be substituted by adjusting proofing times accordingly. Warm water temperature is crucial for yeast activation, so use a thermometer to keep it around 110degF (43degC) for best results. When boiling the pretzel dough in the baking soda bath, be careful not to overcrowd the pot to avoid dough sticking together. Your finished pretzel nuggets will taste best when brushed with melted butter and sprinkled with coarse kosher salt just before baking.
Tips
Ensure the water temperature for activating yeast is precisely 110degF (43degC) to promote proper fermentation and dough rise. When boiling pretzel nuggets in the baking soda bath, do so in small batches to avoid clumping and ensure even cooking. Let each nugget drain thoroughly after the bath to prevent sogginess and improve crust texture. Your dough should be elastic but not sticky; adjust flour quantity slightly if needed for easier handling.
Nutritions
Original Pretzel Nuggets from Auntie Anne's provide a source of carbohydrates primarily from all-purpose flour, supplying energy for your daily activities. Each serving contains a moderate amount of sodium due to the coarse kosher salt topping and baking soda bath, which enhances flavor but should be consumed in moderation. The melted butter adds a small quantity of fat, contributing to the nuggets' rich texture and taste. Your snack choice offers a balance of chewy texture and satisfying saltiness, making it ideal for occasional enjoyment.
Storage
Store your Original Pretzel Nuggets in an airtight container at room temperature for up to 2 days to maintain their soft texture. For longer storage, freeze the nuggets in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 1 month. Reheat frozen pretzel nuggets in a preheated oven at 350degF (175degC) for 5-7 minutes to restore their warm, chewy interior and golden exterior.
Variation or Alternatives
You can swap all-purpose flour with bread flour for a chewier texture in your pretzel nuggets. Replace the baking soda bath with a lye solution for a more authentic pretzel crust, but handle with caution. Experiment with flavored coarse salts, like garlic or smoked paprika, to add a unique twist to the topping. Try incorporating herbs like rosemary or cheddar cheese into the dough for enhanced flavor complexity.
Allergies
Original Pretzel Nuggets from Auntie Anne's contain all-purpose flour and butter, which include gluten and dairy, common allergens that may cause reactions in sensitive individuals. Yeast and baking soda used in the recipe can also trigger sensitivities for some people. Your best option is to avoid these pretzels if you have allergies to wheat, gluten, dairy, or yeast.
Why this recipe?
Auntie Anne's Original Pretzel Nuggets are loved for their perfect balance of soft, warm dough and a slightly crispy exterior coated with just the right amount of salt. The bite-sized pieces offer a convenient and satisfying snack experience, making them ideal for sharing or quick indulgence. Trying to make the copycat recipe allows you to enjoy this iconic treat fresh from your oven, controlling the ingredients and flavors to match your preferences. Your homemade version can capture the classic taste and texture that fans of Auntie Anne's crave while adding a personal touch.