Watch our dough preparation video below, or use the instructions that came with your baking kit for best results.
Preheat oven to 350°F.
While the dough is rising for 30 minutes, coat 9” x 13” pan with nonstick spray. Place the contents of 2 cans of chowder and 2 cans of cream of chicken soup into a medium size bowl and stir. Pour the soup mixture into 9” x 13” pan.
Spray an area of the counter with nonstick spray and turn the risen dough out onto that portion of the counter.
Lightly flour your rolling surface and roll dough to ½” thick. Cut pretzel biscuits using a 2” cookie/biscuit cutter (or cut into 2” squares).
In a medium bowl, dissolve baking soda packet in 4 cups of very hot tap water (150°F). Do not boil water. Stir until nearly dissolved. Dip the entire biscuit into the solution; then blot the bottom of the biscuit on a paper towel. Place 12 biscuits on top of the chicken mixture; four rows of three biscuits.
Cover with foil and bake in preheated oven for 30 minutes. Remove foil and continue baking for an additional 15 minutes. NOTE: Internal (core) temperature of the chicken should meet or exceed 165°F.
*If you have extra dough, re-roll with rolling pin and cut more biscuits. Dip these additional pretzel biscuits into the baking soda solution and bake on a greased baking sheet for 7-9 minutes or until golden brown.
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