FLAVORED PRETZEL STICKS RECIPES

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COPYCAT AUNTIE ANNE'S SOFT PRETZEL RECIPE | TOP SECRET RE…



Copycat Auntie Anne's Soft Pretzel Recipe | Top Secret Re… image

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions. Find more of my copycat recipes for famous muffins, bagels, and rolls here.  Source: Even More Top Secret Recipes by Todd Wilbur. Try my improved version in Top Secret Recipes Step-by-Step.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Nutrition Facts : Calories 543 calories

EASY SHEET PAN PRETZEL CHICKEN DINNER WITH POTATOES AND ...



Easy Sheet Pan Pretzel Chicken Dinner With Potatoes and ... image

Kelsey Nixon shares an easy, crowd-pleasing sheet pan dinner of pretzel chicken with roasted honey-mustard potatoes, green beans + tomatoes.

Provided by Kelsey Nixon

Number Of Ingredients 16

2 cups thin pretzel sticks (about 4 ounces)
½ cup flour
2 large eggs
2 tablespoons plus ⅓ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken thighs
trimmed
Kosher salt and cracked black pepper
½ pound fingerling potatoes
halved
Olive oil
for drizzling
1 ½ cups French green beans
trimmed (about 8 ounces)
1 cup cherry tomatoes
halved (about 5 ounces)

Steps:

  • Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup
  • Using a food processor, process pretzels until finely ground; transfer to shallow dish
  • Spread flour in second shallow dish
  • Beat eggs and 2 tablespoons mustard in third shallow dish
  • In a separate mixing bowl, whisk remaining ⅓ cup mustard with honey and set aside
  • Pat chicken dry and season with salt and pepper
  • Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere
  • Transfer chicken to one side of the sheet pan
  • Repeat with remaining chicken thighs
  • Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper
  • Transfer to other side of the baking sheet and reserve the bowl
  • Drizzle both the chicken and potatoes liberally with olive oil
  • Transfer to oven and cook for 15 minutes
  • Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in
  • Drizzle with olive oil, season with salt and pepper and toss to coat
  • Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)
  • Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender

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