(I forgot to do this butter and salt step until after I had baked them. Return the boiled pretzel dogs to the pan, brush the tops with melted butter and sprinkle with the sea salt. Remove them from the water using a large flat slotted spatula. Cook for 30 seconds, then return them to the baking sheet (using a slotted spoon), and sprinkle with salt.īake the pretzel bites for 18 to 22 minutes, until they're a deep golden brown be sure to rotate your pans halfway through the bake time to ensure even browning. Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Transfer pretzels to the prepared pans, and cover while you bring the water bath to a boil.ĭrop the pretzel bites, six at a time, into the water bath. Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. Gently deflate the dough on a lightly greased work surface, then divide it into 24 fairly equal pieces.įlatten each piece of dough into a rough 4" x 2 1/2" rectangle, and place a mini hotdog at the center of each rectangle.
The water should fill the skillet at least 1 1/4" deep adjust the amount accordingly (no need to adjust the other ingredients). Prepare the water bath by combining the water, salt, and baking soda in a 10" to 12" shallow saucepan or deep skillet. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick. Lightly grease (or line with parchment) two baking sheets. Cover the dough and let it rest for 30 minutes. It should be slightly sticky if it seems dry, sprinkle it with a tablespoon or two of water. Mix and knead the dough ingredients together - by hand, mixer, or bread machine - until the dough is cohesive and fairly smooth. Pretzel Dough: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Dark Brown Sugar, Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid), Dough Conditioner (Gum Arabic, Wheat Flour, Mono- and Diglycerides, Salt, Soybean Oil, Cellulose Gum, Guar Gum, Enzymes), Natural Butter Flavor, Salt, Calcium Propionate, Bicarbonates and Carbonates of Soda, Soy Flour.īeef Frank: Beef, Water, Sorbitol, Salt, Flavoring, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite, Extractives of Paprika.Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Nutrition Facts Serving Size: 1.0 pretzel dog Servings per Container: 4 Number Of Servings Visit: ©2017 Auntie Anne's Franchisor SPV LLC. So simply take out, heat up and enjoy!Īuntie Anne's® and the Auntie Anne's® logo are registered trademarks of Auntie Anne's Franchisor SPV LLC. But no matter where our products are made - in our store or in your home - lots of smiles are sure to follow. Today, you can find Auntie Anne's delicious pretzel snacks in thousands of locations, including the grocery aisle. 27231.Īuntie Anne's® got its start in 1988 when Anne Beiler bought a stand in a Pennsylvania farmers market.
Inspected and Passed by Department of Agriculture Est. *Due to difference in all ovens, heating directions may need to be adjusted to achieve optimal results. Microwave for 60-90 seconds or until internal temperature reaches a minimum of 165☏. Remove pretzel dog from plastic wrap and place on a microwave-safe plate. Add flour mix with dough hook attachment until dough forms a smooth, elastic ball. Bake in oven for 4 to 5 minutes or until exterior is crispy and internal temperature reaches a minimum of 165☏.ġ. In large bowl of stand mixer, stir together yeast, sugar and warm water let stand 3 minutes. Remove from microwave and place pretzel dog on a baking sheet.ĥ. Place pretzel dog on microwave-safe plate heat on high in microwave for 60 seconds.Ĥ.