Bored and Baking: Not-Auntie-Anne's Jumbo Pretzels

This Wednesday was pretzel day! We had so much fun rolling the dough and twisting it into pretzel-like shapes. And they all tasted amazing, even if not all of them looked exactly like pretzels! We made both original and cinnamon-sugar pretzels, and although we thought the dipping sauces were overkill, I am sure they would make a great addition to your taste buds. The recipe is fairly straight forward, and we didn't encounter any issues, so happy baking! These pretzels are perfect for any occasion: snack, dessert, or appetizer (if you make mini ones)!

Auntie Anne's Copycat Pretzels
(Originally from Yammiesnoshery.com)

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
5 1/4 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot. Serve with cheese sauce.

If you want cinnamon sugar ones, just mix together a little cinnamon and sugar and dip the pretzels in in right after you dip them in the butter. If you want something to dip them in, I just used the extra dipping butter and mixed it with a handful of powdered sugar and a splash of milk to make a little icing.

For Garlic Cheese Sauce:
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.