No more longing for mall-style pretzels! These gluten-free Auntie Anne’s pretzels have a soft texture and buttery flavor that will satisfy your craving. Enjoy the delicious taste without the gluten
A Delicious Homemade Alternative: Gluten-Free Auntie Anne’s Pretzels Copycat Recipe
Get ready to satisfy your pretzel cravings with these gluten-free Auntie Anne’s pretzels. Say goodbye to longing for mall-style pretzels because now you can make them at home! These pretzels have the perfect soft texture and buttery flavor that will leave you wanting more.
Don’t worry about gluten because this recipe is completely gluten-free, making it suitable for those with dietary restrictions or sensitivities. You can enjoy the deliciousness of Auntie Anne’s pretzels without any worries.
The best part is that you can easily recreate this recipe in your own kitchen. Follow the step-by-step instructions provided and you’ll be able to enjoy these tasty pretzels in no time.
Imagine sinking your teeth into a warm, freshly baked pretzel that’s just as good as the ones you can get at the mall. The aroma of the buttery pretzels filling your home will make everyone’s mouth water.
Once you try these gluten-free Auntie Anne’s pretzels, you won’t go back to store-bought pretzels. The homemade taste and quality will surpass your expectations. Plus, you can customize the toppings and seasonings to your liking.
So why wait? Grab the ingredients and get ready to indulge in these amazing gluten-free pretzels. You won’t be disappointed!
Transcription: Gluten Free Auntie Anne’s Pretzels Copycat Recipe Video
Hello you guys check out these incredible pretzels I wish you could really see and feel how soft these are they are my version of a gluten-free anti-an soft pretzel and oh my gosh y’all they are so freaking good when I took the first bite I said to my husband these are the best pretzels I’ve ever had in my entire life and that’s a.
Pretty bold statement but it’s true they are just that stinking incredible so let’s get right into it and I’ll show you how easy it is to make them okay we’ll start by making the dough of course and this is 240 G of whole milk you should be able to sub with the dairyfree milk I haven’t tried it but it should be no problem and then.
I’m adding to that 120 g of water 5 G of whole celum hus or 3 G of the powder and you can also leave that out but you’ll need to reduce the water to 60 G and then I also added in 6 G of instant yeast 28 G of melted butter again a dairyfree butter should also work well 67 G of brown sugar and then I’m adding to that 410 G of my bread flour blend.
And then this is 6 G of kosher salt and 4 G of baking powder which is not a normal ingredient in soft pretzels I know but I like to add baking powder to many of my yeast recipes because because it adds that extra like oomph we sometimes need in gluten-free baking so I’m getting this on the mixer and I’m going to mix it on low until it comes.
Together which it won’t take very long at all because this is a stiffer dough and then I’m turning it up to medium and I’m going to knead it for 5 minutes just like I do for pretty much all my other uh Yeek bread recipes can you do this with a spoon you probably can I haven’t tried it I would suggest getting one of those D Danish dough whisks they are.
Very cheap like five maybe 7even bucks on Amazon I’ll leave a link below for one of those and you’ll have to put some elbow grease into it for sure so once it’s done we are actually going to skip the bulk fermentation and go right into the fridge with this or it’s going to bulk ferment in the fridge but it’s only going to be in there for about 3 to 4.
Hours that’s all we need so you can do these um pretzels all all in one day which is so nice so I’m going to cover it put it in the fridge and I’ll meet you back here in a couple hours well like 3 to 4 hours so here we are it is out of the fridge it is nice and cold and I’m sprinkling my Surface with plenty of my.
Extra gluten-free bread flour blend I always use whatever flour is in the um recipe to also sprinkle my Surface and to kn so we’re going to knad this for a little bit just until it comes together and it’s nice and smooth and also to knock out any of those air bubbles that are already in there y’all I absolutely love love love.
My gluten-free sourdough pretzels they are like a true Bavarian pretzel in fact somebody from Bavaria actually told me that they made them and they are just like what they remember having so they are definitely a wonderful wonderful pretzel but sometimes you want or at least I do I want those Mall style pretzels the ones.
That are soft they’re not quite as dark on the outside they’re basically bathed in butter and that’s what these are and you know if I had to choose I don’t think I could choose because both of them are excellent you just get a totally different experience with each of these pretzels so make both that’s my suggestion make both okay so I’m cutting.
This into approximately equal you know six pieces that are roughly equal they don’t have to be exact you you can have different size pretzels and I’m going to roll these out into a long like snake or rope so I’m just going in with my hands first and then I’m clearing away some of this flower so that I can um have a little.
Bit of friction on the counter you need that to roll dough out or you won’t be able to roll it out very well it’ll just keep slipping around and it won’t actually get any longer I’m just rolling this out to a rope that will be 26 to maybe 28 in long and I’m taking my handy dandy ruler here my acrylic ruler that I love and I use for so many things and.
That works great so this we are right at 26 in so now I’m making a u shape you’ve seen me do this before if you saw my other pretzel videos and I am twisting it twice I really like that double twist there because it actually makes it a little more sturdy in the middle and less likely to um misshape and kind of fall.
Apart when we move it around around so there you have it I’ll do one more here just to show you so I’ve got my U I’m going to twist it twice and then fold it down and press those ends into the bottom all right I’ve got all the pretzels I want now I’m going to make some pretzel nuggets or bites whatever.
You want to call them I think aunti Anns calls them nuggets so I’ve rolled out my dough and now I’m just going to use my bench scraper you can also use a sharp knife to cut these into about one to maybe 2 in long it doesn’t matter whatever you would like you can even make like pretzel sticks if you want and make them like four maybe 5 in long I.
Like the bites because they are just one bite you can dip them um a little easier they’re great for parties all right the next step so easy we’re going to add some very warm water to a pie pan or a shallow bowl about 480 ml which is give or take about 2 cups and now I’m going to sprinkle in 34 G of baking soda and whisk this until the.
Baking soda dissolves okay now I’m just dipping these using my hands but you can also use a slotted spoon or a spatula if you’d rather and I’ll take a spoon and splash some of the solution over the top just so I don’t have to flip them over and then I’m taking them and just blotting them on a paper towel and then.
I’m putting them on my silicone baking mat lined uh baking sheet and I prefer for pretzels to use the silicone baking mat because they’re less likely to stick they do stick pretty pretty badly on the parchment you can get them off but sometimes it’s a fiasco so I just tend to stick with the silicone baking.
Mat and while they are still semi wet on the top I will take my maldon sea salt it is a flake salt you can also use coarse salt kosher salt they even have pretzel salt that I think they sell on Amazon that you could use I like to Salt these before baking so that the salt stays on them and I go pretty heavy on the salt because it is a salty snack.
After all pretzels my husband really likes a lot of salt on his I tend to like a decent amount of salt on mine so now I’m going to dip the pretzel bites in there too and get them all in there I just swishing them around with my hands and then you could take like a spider or a slotted spoon to get them.
Out and it’s a little harder to um get the water off on these but just drain them a little bit it’s not that big of a deal if they have a little more water on them because that is going to evaporate in the oven and by the way I have my oven set for 400° f and we’ll go ahead and salt these nuggets as well and we’re going to bake.
These for 15 to 20 minutes the nuggets and the pretzels the whole pretzels or until golden brown and dramatically puffed don’t these look incredible you guys we’re not done with them yet though the finishing touch to any Annie an’s pretzel as most people know is the melted butter they get dipped and drenched in this melted butter and.
That’s what makes them so soft on the outside and just incredible so I’m using my tongs to dip them right from the oven as soon as I take them out of the oven I’m dipping them in the butter and I also do the Nuggets as well I really do wish you guys could get a sense of how soft these pretzels are on the video they are just truly incredible after I.
Had my first bite I told my husband he had to try them and he asked if they were anything like the sourdough ones and I said they’re just different they’re very different I wouldn’t say better just different and after he took his first bite all he could say was wow just wow he just kept saying wow and he’s the biggest pretzel fan.
Like I said and he also doesn’t have to eat gluten-free so I’d say that’s a pretty good indic of how truly magnificent these pretzels are try them for yourself and you will see what the fuss is all about enjoy
