Craving that warm, soft, and perfectly salted pretzel experience you get at the mall? Prepare to be amazed by these incredible homemade Auntie Anne's-style Soft Pretzel Nuggets that will transport your taste buds to snack heaven! Whether you're looking for a crowd-pleasing appetizer, game day treat, or just a delicious nibble, these golden-brown nuggets are about to become your new obsession. Get ready to impress your friends and family with a recipe that's easier to make than you might think!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup baking soda
- 1 egg, beaten
- Coarse salt for sprinkling
Instructions
- In a large mixing bowl, combine warm water (110-115°F) with active dry yeast. Let sit for 5 minutes until the yeast becomes foamy and activated.
- Add granulated sugar to the yeast mixture and stir until dissolved. Gradually mix in the all-purpose flour, kneading until a smooth, elastic dough forms. The dough should be soft but not sticky.
- Cover the dough with a clean kitchen towel and let it rest in a warm, draft-free area for about 30 minutes. The dough should nearly double in size.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Punch down the risen dough and divide it into small, equal-sized pieces. Roll each piece into a small nugget shape, approximately 1-inch in length.
- In a large pot, bring 8 cups of water mixed with baking soda to a gentle boil. Carefully drop the pretzel nuggets into the boiling water, working in batches. Boil each batch for 30 seconds, then remove with a slotted spoon.
- Place the boiled nuggets on the prepared baking sheet. Brush each nugget generously with beaten egg and sprinkle with coarse salt.
- Bake in the preheated oven for 12-15 minutes, or until the nuggets are golden brown and have a shiny, crisp exterior.
- Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm with your favorite dipping sauce like cheese or mustard.
Tips
- Water Temperature Matters: Ensure your water is between 110-115°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When mixing the dough, knead until it's smooth and elastic. The dough should feel soft but not sticky - this is key to achieving that signature pretzel texture.
- Baking Soda Bath Secret: The boiling baking soda bath is what gives pretzels their distinctive golden-brown color and unique flavor. Don't skip this crucial step!
- Egg Wash Trick: Brush the nuggets generously with beaten egg for that gorgeous, shiny exterior that makes pretzels look professionally made.
- Serving Suggestion: These nuggets are best served warm and paired with cheese sauce, mustard, or your favorite dipping sauce.
- Make-Ahead Tip: You can prepare the dough in advance and refrigerate it overnight for convenience. Just let it come to room temperature before shaping and baking.
- Storage: If you have leftovers, store in an airtight container and reheat in the oven for a few minutes to restore their crispy exterior.
Nutrition Facts
Calories: 492kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
