Sunday, September 20, 2009

Almond Crunch Pretzel Recipe


Have you ever tried Auntie Anne's Almond Crunch Pretzel? That is one of my all-time favorite pretzels. I also love just a classic pretzel dipped in yellow mustard. Pretzels are so expensive though. The other day, I walked into a Wetzel Pretzel shop and checked out the price of their Almond Crunch pretzel. Over 3 dollars. A little bit too expensive for my blood. And not to mention, I actually think that the Auntie Anne's almond crunch is way better. So, my quest was to figure out how to make this pretzel. Part of this recipe is adapted from CD kitchen for the pretzel base recipe and then I created the almond crunch based on how I think it could possibly be made. If there are some experts out there, any info to correct me would be great! :)

Almond Crunch Pretzel Recipe

Ingredients:
2 T brown sugar
1 1/2 cup warm water
1 1/8 teaspoon yeast
1 1/8 teaspoon kosher salt
1 cup wheat flour
3 cups regular flour
2 cups warm water
2 T baking soda
Few spoonfuls of brown sugar
Ground toasted almonds

Instructions
1. Add 2 T brown sugar to 1 1/2 cup warm water into mixer bowl. Mix to dissolve
2. Add 1 1/8 teaspoon yeast and 1 1/8 teaspoon salt to sugar/water mix. Mix to dissolve. Wait a few minutes
3. Add mixture to 3 cups flour and 1 cup of wheat flour
4. Knead dough using mixer (or hands if you don't have a mixer) to a smooth consistency
5. Let dough rise for at least 30 minutes (I waited for a little more than an hour) or until double in size. I covered the mixing bowl with a wet paper towel (without it touching the dough itself)
6. Greased cookie sheet
7. Mixed 2 cups of warm water and 2 T baking soda in a large bowl. Mix frequently
8. Split dough into equal parts (depending how big you want your pretzels).
9. Roll into 1/2 inch twists
10. Twist into a pretzel
11. Place into baking soda bath water. Cover entire pretzel with soda bath water


12. Place onto cooking sheet
13. Let pretzel rise again


14. Bake in 450 degree oven for 7 minutes
15. While baking, melt a few teaspoons of brown sugar with a little water to create a brown sugar mixture
16. Chop/grind toasted almonds
17. Once brown sugar mixture somewhat cooled, mix in grinded toasted almonds
18. At 7 minutes, pull out pretzels and brush with an egg wash. Then add the brown sugar mixture with almonds and brush onto the pretzel


19. Place back into oven for another 3 minutes
20. Remove pretzels and enjoy the crunchy sweet pretzel

If you want regular salty pretzels...instead of adding the brown sugar/almond topping, just brush with the egg wash and bake for another 3 minutes. Remove from oven. Brush with melted butter. Sprinkle with kosher salt or pretzel salt. Dip into yellow or dijon mustard. Yummers!

For packaging idea: Rip some parchment paper. Fold in half. Tape up 2 of the remaining sides. Leave opening. Slip cooled pretzel for a makeshift pretzel bag.

17 comments:

Stacie said...

I love Aunt Annie Pretzels. They are my favorite. I am definitely going to have to try this recipe.

Sophie said...

I love how you adapted it with the almond crunch topping! Yum. I'm craving one now... salty and dipped in mustard :).

Ravenous Couple said...

yummy...this looks great!

MaryMoh said...

hope to try my hands on making pretzels one day., I am always fascinated watching people make pretzels in shops. I think it is so fun to make. Your pretzels looks so gorgeous here.

John said...

I had one, and it was delicious!

John said...

I had one, and it was delicious!

Family Cuisine Food And Recipe said...

Tasty ! Almonds are nice. Thank you for sharing. Cheers !

CK said...

I am definitely trying this. Thank you for posting :o)

Anonymous said...

I am going to try this but i don't know what wheat flour is or kosher salt.

I think kosher salt is just thick salt but I don't know what wheat flour is because flour is made from wheat.

Anonymous said...

I live in Australia and I don't know what wheat flour is could you help me?

yc said...

Hi anonymous from australia :) - Kosher salt is larger grain salt (it looks more flat/flaky and it does not have iodine in it like regular table salt).
In the US, most stores sell "all purpose flour" and is probably the most commonly used. I actually don't know what is different about it, but I purchased my "whole wheat flour" from Trader Joe's. I thiiink all purpose flour has a leavening agent and maybe the whole wheat flour from TJs does not? although i'm not sure...
If you want to see the package, you can google search " trader joe's wheat flour", and look up the images and it has a description that may help :)

Hope that was somewhat helpful...

Anonymous said...

whole wheat flour is ground whole wheat berries, and white all purpose flour is just the endosperm of the wheat berry or just one part of it. it's much less nutritious than whole wheat but has a higher gluten content so it's easier to bake with and rises better. you can always buy wheat gluten to add to whole wheat recipes that don't rise quite enough.

Anonymous said...

Please help me, in ingredient have 2T of brown sugar, and 2 T of baking soda. I don't know what "T" stand for.

Anonymous said...

In the ingredient have 2T brown sugar, 2T baking soda, can I ask what is "T" stand for. Thanks.

yc said...

Big T stands for tablespoon (and little t usually stands for teaspoon). Hope that helps! Enjoy the recipe! :)

Anonymous said...

I was at Auntie Annie Pretzels today and asked them what was in the topping for their Sweet Almond Pretzel because it's my favorite flavor as well. There is almonds, sugar, and here is the strange ingredient, coconut. I bought their at home pretzel kit and will be creating up with my own topping for them.

yc said...

Oh, coconut? Interesting! I'll have to go back and try it again to see if I taste the coconut! It must be very finely shredded?? Thanks for the tip!

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