Auntie Anne's Pretzels . Auntie Anne's 香酥捲餅

Auntie Anne's Pretzels . Auntie Anne's 香酥捲餅

Whenever I see Auntie Anne's pretzels, no matter where I am, I do get one or two no matter how full I am, after lunch or dinner. I don't eat sweets that much, but I like the pretzels with cinnamon sugar a lot, if there is none, I would then get the sweet almond one.  Even now I know how to make my own pretzels; I would still love Auntie Anne's. .

There was once having Auntie Anne's pretzels in Hong Kong at City'Super supermarket, but it closed after a short while. I had carved for the cinnamon sugar pretzels for long and decided to make it in my own way....Auntie Anne's pretzels in The Gourmet Way by Marg. K

And my first attempt was very favorable based on my bread baking experience.  I have taught my helpers and friends to do it, and nearly all of them did it right when they followed all the steps I listed out on my recipe, only some of them were not totally happy with the pretzel shapes they made.  Shaping is actually not so difficult too as practice makes perfect, when you do the same things many times, you could definitely make it better each time.  I have no doubt that you could make it you are going to give it a try, you could always reach me on the blog comments if you have any questions, I will try my best to reply to you as soon as possible. I am sure the recipe I shared here you may call it "zero failure".  

Every time when I am writing a recipe, I will try to make it as simple as possible, but it will also include all the details you have to be aware of, so even though you are not well experienced in cooking and baking, you are still able to do it if you follow the steps all the way.

 每當我看到Auntie Anne’s 香酥捲餅，無論我在哪裡，我都會買上一兩個，即使已吃飽了，不管是午餐或晚餐後。其實我不愛甜食，但Auntie Anne’s對於我就有這股奇妙的魅力。吃 Auntie Anne’s 香酥捲餅, 我獨愛肉桂糖口味，其次是甜杏仁。即使現在我自己會造香酥捲餅; 味道和 Auntie Anne’s一模一樣，我仍然記掛著 Auntie Anne’s的每一口味道。 。

在香港，曾經在 City'Super 超市買過Auntie Anne’s，但只一陣子就消失了。在我字典裡，所有吃不上的食物，唯一能解饞就是自己造.... 那我就用自己的【尋嘗】方法去造吧！

用了自己的烘焙經驗，我第一次造 Auntie Anne’s 香酥捲餅已很像樣。之後用相同方法教過家傭和很多朋友去造，幾乎每一個都做得到，他們唯一想改進的只是在造型上，希望做到更加完美。其實這食譜並不難，若是跟足方法去做，一定做得來。至於造型，多練習也會愈做愈熟練愈好。況且如果你有任何問題，我很歡迎你隨時發問，我會盡早回覆你。

我每寫一個食譜，都會盡量寫得簡潔而詳盡，希望包含所有必須注意的細節，讓對烹飪和烘焙經驗不深的朋友容易明白，只要是跟足步驟去做，一樣做到“零失敗”。

Auntie Anne's Pretzels

Ingredients:

Warm water 300 ml

Instant yeast 7 g

Brown Sugar 30 g

Salt 6 g

Bread flour 120 g

All-purpose flour 360 g

Grease on bread:

Butter melted, 4 Tbsp.                              

Toppings:

For Salt Pretzel: Coarse salt 2-4 Tbsp (optional)

For Cinnamon Sugar Pretzel: cinnamon 1 tbsp. to white Sugar 1/4 cup (Cinnamon to Sugar Ratio is 1 Tbsp : 1/4 cup)

Hot Baking-Soda-water bath:

Hot water 2 cup

Baking soda 2 tbsp.

Method:

1. In the bowl, mix the yeast with warm water; add sugar to the flours; and add the yeast solution to the dry ingredients, mix well and knead into a smooth dough. Or knead the dough by using a stand mixer for approx. 10-15 minutes

2. Cover the dough, let rise till doubled in size approx. 40-50 minutes; take the dough out, knock out and let it rest for 15 minutes

3. Shaping: divide the dough into 75-80g a piece, lengthen each piece into a strip of 30 ", shape it into a pretzel

4. Preheat oven at 220C

5. Prepare a hot baking-soda-water bath, put the pretzel in one by one, then take out and leave on a clean towel to dry, and then transfer it onto a lined baking tray, NO FINAL PROOF REQUIRED

6. Bake for 10 minutes or up till your desired color

7. Grease butter on top of the pretzels when hot

8. Top pretzels to your desire like sprinkling salt for salt pretzel, sprinkling cinnamon sugar for cinnamon sugar pretzel or leave it as it is for plain.

Cooking Tips:

1. The best way to taste a good pretzel is to eat when it is hot, so just bake the amount you are going to consume; you could always prepare a big portion and keep the unbaked ones in the freezer after shaping, just let it return to room temperature, dip it into the hot water bath and bake, so you will have fresh pretzels every time when you want it.

2. NO FINAL PROOF REQUIRED, so do not leave the shaped pretzels unattended, otherwise the pretzels will rise big and the taste will not be the same

3. Shape pretzels on a greased silicon mat will make the job done easier
4. Hot baking-soda-water bath is a hot bath, so reheat the water when necessary.

Auntie Anne’s香酥捲餅

材料：

溫水 300 ml

速酵 7 g

黃糖 30 g

鹽 6 g

高筋粉 120 g

中筋粉 360 g

上面用：

牛油溶液 4 Tbsp

灑面用：

鹽味Pretzel : 粗鹽 2-4 Tbsp 或隨意

玉桂糖味捲餅(Pretzel)：

玉桂粉 1 Tbsp , 糖 1/4 杯 或隨意 (玉桂、糖比例約 1 Tbsp : 1/4 杯)

熱梳打浸液：拌勻

大熱水 2 杯

梳打粉  2 Tbsp 

做法：

1. 在大碗內，用溫水拌勻酵母；糖鹽加在麵粉內；把酵母液與乾料混和，揉光滑有彈性麵糰。可成廚師機打糰10-15分鐘即可。

2. 蓋上麵糰一發至雙倍大，約40分鐘，取出排氣，鬆弛

3. 之後整形，取出約75-80g粉糰，拉長滾幼至約30” 長條，打圈成捲餅(Pretzel)狀

4. 預熱焗爐 220C

5. 用大碗預備梳打浸液，把捲餅(Pretzel)放入，隨即取起放乾淨毛巾上，再放到已墊紙焗盆，不用二發。

6. 放焗爐焗約10分鐘或至理想顏色

7. 出爐，趁熱抹上牛油。

8. 如要其他口味，鹽味：隨即灑鹽；玉桂糖味：即灑玉桂糖。

溫馨提示：

1.  即焗即吃是捲餅(Pretzel)最佳吃法。如造大分量，可在造型後放冰箱冰格冷藏，吃前回溫，浸梳打液，才焗

2.  記著不需做二發，所以造型後要即浸熱梳打溶液， 即焗。再次發大的捲餅，味道就有點像牛脷酥，口感很不一樣。所以整形後不要待太久

3.  即使在矽膠墊上造型，也要在墊上擦少許油，這樣造型就很易處理

4.  熱梳打浸液一定要夠熱，捲餅才外脆內鬆軟，水涼了要再翻熱