Watch our dough preparation video below, or use the instructions that came with your baking kit for best results.
Preheat oven to 425°F.
Spray an area of the counter with baking spray and turn the risen dough out onto that portion of the counter. Do not spray or flour the area where you will roll pretzels.
Cut strips of dough that measure 1½” wide x 8” long (both dough’s).
Pull dough strip to stretch it out. Start in the middle of strip. Move your hands outward while pulling, stretching, and rolling the dough strip. Roll each piece into a rope ½” wide x 36” long (about the thickness of your finger). Do not over-roll the dough strip.
Cut each strip in half. Twist one white strip and one red strip together.
In a medium bowl, dissolve 1 baking soda packet in 4 cups of very hot water (150°F). Stir until nearly dissolved.
Lightly coat a baking tray with nonstick spray. Pick up the twisted strip and quickly dip into the baking soda solution. Place the shape on a towel to drain off the excess solution, place on the tray and shape the twist into a candy cane. Sprinkle with pretzel salt if desired; Cinnamon Sugar pretzels do not need salt.
Bake one tray at a time on the center rack in the preheated oven for 12-15 minutes or until golden brown. Rotate halfway through baking. Baking times may vary.
Melt 1 stick of butter (optional). After baking the candy cane pretzels and before they cool, brush butter over top of salted or plain pretzels. For Cinnamon Sugar candy cane pretzels, brush butter over top and sprinkle with cinnamon sugar mixture.
Eat and Enjoy!
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