Making Auntie Anne's Pretzels At Home | But Better
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- Опубліковано 21 вер 2024
- Both the cinnamon sugar and the classic salted pretzel is in question here... And we're going to make it completely from scratch with a homemade dough in a home oven.
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Ingredients Needed:
Dough:
2 cups (500ml) water @100f
1/3 cup (72g) brown sugar
3 1/4 teaspoon (14g) instant yeast
1/4 cup (60ml) neutral-tasting oil
5.5 cups (825g) all-purpose flour
1 teaspoon (6g) fine sea salt
Lye Bath:
-30g food-grade lye
-1000g filtered water
Salted topping:
-flakey salt for topping
-melted butter for brushing
Cinnamon Sugar:
-1 cup (225g) melted SALTED butter
-3/4 cup (155g) granulated sugar
-1/4 cup (55g) dark brown sugar
-2.5 teaspoons (7g) ground cinnamon
I worked at Auntie Annes for several years. The butter isn't fake. It's real clarified butter. I'm surprised I didn't come across any other comment that said that. And Josh's pretzels don't even have the third hole. And if the store was doing things correctly, a pretzel only has a shelf life of 30 minutes. Not eating it right away takes away so much of what it has going for it. Josh's cinnamon sugar mix is more complex than just standard cinnamon and sugar, but everything else he did is basically the same as the store. There might be slight differences in the dry ingredients, since those come premixed, but process is the same. Also the store using baking soda rather than lye. Oh, the ovens are hotter and are used with thinner pans, so they cook faster, too.
Cope harder
I like the idea of baking soda better than the lye. If I try this recipe I’ll definitely be using baking soda.
Lol I didn’t even notice Josh’s didn’t have a third hole. That makes this comment so much more funny
Can you explain how to use baking soda? Same as the video??? I was 100% on board to make these but I am NOT fucking around with Lye it seems like a pain in the rear
@@jdavis37378 How do you know that? Not saying you’re wrong.
Idc what anyone says, Auntie Anne’s always slaps for me and I love them.
Same
Same
Pretty amazing in my opinion. Never been disappointed.
same man, the high light of going to the mall
Only problem, they use too much sugar in the regular dough. It tastes a little bit sweet.
here's something important: I highly recommend that NO ONE fucks around with dry lye at home, even if Josh makes light of it. little tip from a chemical engineer. it's way too caustic, and possibly explosive, to have lying around your home, especially if you have kids or pets. it's just not worth it, and I'm a little mad at how casually he addressed the dangers of dry lye.
if your child swallows lye, even multiple surgeries may not correct the damage. it can melt throat tissue and cause the throat to permanently close. lye and water create an exothermic reaction, the fumes of which can be dangerous if inhaled. the hydrogen gas produced from contact between lye water and certain metals can be flammable, creating an explosion if you light a gas stove, or torch in your kitchen, following contact. it's not something to take lightly, and I don't advise anyone buy dry lye and mix it with water in their home just to make a couple stupid pretzels. it's not worth it - please don't be casual about lye usage at home.
"Breathing in sodium hydroxide causes irritation of eyes, nose and throat, cough, chest tightness, headache, fever and confusion. In serious cases lye inhalation causes damage to the airways". (gov.uk)
"The combination of aluminum and sodium hydroxide results in a large production of hydrogen gas:
2Al(s) + 6NaOH(aq) → 3H2(g) + 2Na3AlO3(aq).
Hydrogen gas is explosive; mixing lye (sodium hydroxide) and aluminum in a closed container is therefore dangerous. In addition to aluminum, lye (sodium hydroxide) and/or caustic potash (potassium hydroxide) may also react with magnesium, zinc (galvanized), tin, chromium, brass, and bronze to produce hydrogen gas and is therefore dangerous."
many people have kitchen implements made of various metals, including tin. covering with certain types of aluminum foil is equally unsafe. aluminum cans are unsafe.
remember those cinnamon sugar pretzels? lye water and sugar create carbon monoxide. you read that correctly. this is the reason Josh couldn't sprinkle the pretzels fresh out of the lye water with sugar, like he did with the salted pretzels. I wish he had explained that to the viewers. if you try this at home, you might have been tempted to dunk it in sugar before the oven to save time. though the CO production would be minimal just from dunking in sugar and then baking, it's still not a good idea to have a bowl of sugar near lye water. if you drop a significant amount of sugar in lye water, and you don't know that it's dangerous, you may just leave it to clean up later, right? little do you know, it's producing carbon monoxide the entire time. the warmer the water gets, the quicker it's producing CO.
here's the link to the website of a lye maker, advising consumers of the dangers associated with lye, in case you're still thinking of buying some and keeping it around your house:
www.certified-lye.com/safety.html
oh, and you also can't throw the rest of the lye you bought in the trash, or down the drain, after using it once to make pretzels. it's corrosive. "Lye is considered hazardous waste and is subject to federal, state and local disposal regulations". so once you have it, you have to find a way to dispose of the remainder according to your state and local laws, just keep storing it in your home forever, or take a risk and try to neutralize it at home with a weak acid like vinegar and just see how it goes. all dry lye is a little different, so it's hard to know whether it's neutralized or not without testing the pH. it's not a good idea to just pour it out in your backyard either... hopefully that goes without saying. it will kill your plants, and it's still corrosive. like I said, not worth it. just use baking soda instead, or make another dessert. cake is delicious. you don't need pretzels made with dry lye at home 😡it's a disaster waiting to happen. that's the bottom line.
If you can't put it down your drain then why have I been buying 100% lye to unclog my drains for the past 25 years?
@@clashwithkeen on the topic of sink clogs, Drano is a popular OH based pipe decongestant - however, Drano should only be used as an emergency remedy, as a last resort, and the reason it isn't illegal to pour down the sink is because it's not the same in concentration as dry lye and water, for which you control the concentration. Drano is formulated to bubble up when it comes into contact with grease and water, and though it definitely damages your pipes, it is formulated to do as little damage as possible, and to stick mostly to the grease clogging your pipes instead of the pipes themselves. it's made to dissolve with the clogging agents and react with them, and those reactions cause changes to the strength of the base (theoretically) before it enters the water supply. it's not the same as mixing a strong batch of pure lye water and putting it down your sink to corrode your pipes and enter the water supply. here's an article that discusses the dangers of putting Drano down your sink: www.milani.ca/blog/the-dangers-of-draino/
you should not just pour lye water down your sink. just like you shouldn't use Drano, in my opinion. plumbers agree - Drano is not safe, and many Americans have been pushing the government to make Drano a restricted substance, along with other lye products, for years. take care of your plumbing and you won't need it, or, there are other, safer remedies. Drano is formulated by chemical engineers to be as gentle as possible, but it's still highly corrosive. I would not recommend keeping Drano in your home if you have children or pets either.
As for 100% lye solution, PLEASE stop putting that into the water supply!!! it's illegal, and there is no reason to pour something like that down the sink. even though you're diluting it with water, it's still incredibly irresponsible. the next person that puts their hand on your skin could suffer serious burns at the place where you poured the liquid down the drain. additionally, your pipes could literally explode from hydrogen gas buildup caused by exothermic reactions taking place within the piping. please be more responsible toward the environment and your community! you should never, never put 100% lye down your sink.
Phew. This is why I was an English major in college. Chemical Engineer just sounds complicated.
This is so important!! The comment should be pinned 😖
Wow 5 million characters of fear porn. Do you not keep bleach in your home because your children might drink it? If you do have it, do you have a bath in it?
Just treat it like every other chemical in your home and keep it in the cleaning cupboard...
Also how does a 'chemical engineer', not know that sodium hydroxide is literally used as drain cleaner? 3% NaOH down the drain is basically nothing.
I’m living in Germany right now and the pretzels Josh made look like the type from the bakeries which are never as good as the ones from the pretzel stands themselves. Some people prefer a crunchier pretzel but honestly, being in pretzel capital of the world right now, i always gravitate towards the softer pretzels that have a texture similar to auntie Anne’s.
Heresy! The first time i was excited that there where even brezeln in the US. But after trying AA i was horrified how bad it is. They have to have a good crust .. soft is just for the toothless seniors
I love both.
Try the frozen ones you can buy at the supermarket like REWE or Kaufland to bake them at home. They are mostly soft but taste better than the cheap ones from the preztel stands.
But I prefer the ones from the bakeries that are not brought in frozen and just baked, but made by hand like he did. We got a good pretzel as treats when we were kids. I think this may be a shared german feeling of beeing a kid again, feeling at home or something... but a good pretzel hits an emotional spot.
@@nachtschatt3n that's right! Soft Brezen are a tragedy! The work of Satan.
Josh is taking a beating in the comments on this one!! I agree, there’s nothing about those pretzels that warrants spitting it out. Good theatre, disingenuous reaction.
Yep, and he deserves a beating for it. Also how do you trust a grown man who goes around in swimming trunks.
Kendrick is my spirit animal. Shield myself from papa’s slander while simultaneously betraying auntie
@@jdavis37378 How do you know that? Not saying you’re wrong.
@@langslays1881 he doesn't know. He spreads this rumor under every video of his, but gives no source. He's just a hater, like most people get when they get popular lol
@@jdavis37378 why do you keep commenting this on every video - this isn’t true lol
I quit my job of 2 years so i can smoke weed on my UA-cam channel full time lmao 😳
@@jdavis37378 u sound like a hater
‼️
I work at *THAT* exact store. Yes… the one in this video. Galleria Houston. We also have another kiosk around the corner.
That’s Ms. Kim, by the way! And from what I see, and based off your “complaints”, you’re probably one of those entitled customers we deal with
every.
single.
day.
but that’s besides the point.
The KIOSK rating… I mean, it’s a kiosk. What else do you need?
The MENU rating…. they’re.. pretzels? and drinks? and dipping sauces? were you expecting some steak in there too?
ALSO. YOU ATE THAT PRETZEL 2 HOURS AFTER IT WAS MADE. cmon man.
and yes it’s real butter. we use baking soda.
and your pretzels weren’t shaped correctly.
ok, lemme finish my sandwich
Marvin with the facts if only he knew we deal with annoying ass customers every single day if he comes back I’d roll that man the best lookin pretzel ever bruh and cmon man it’s a damn mall 😑
@@davidmorales5272 did you forget that this guys been cooking in restaurants for years? Surely he felt with stuff like that too.
@@thealrightchef2800 I understand that but at the same time we’re dealing with pretzels in a mall in a kiosk like how are you gonna compare those two things with each other it’s like comparing an expensive wagyu steak with some take out food it’s not compatible also if he’s worked in the same environment dealing with those people then he should understand what it’s like
Bump
I SEE you Marvin.
This reply was PERFECT...even though I love Josh...he went a bit overboard here...
Auntie Annes is one of those rare places where they actually make the pretzels from scratch.
Lol not no more in most places. They remake and it sits under a heating lamp.
Yep. Around here they let you watch them make them. Then they serve you a fresh, hot pretzel. Or a cup of little pretzel nuggets 😋
@@leaf2180 pretzel nuggets 😂
@@blipblop1112 that's what they call them here lol
That's actually awesome!
This guy knows everything, best cook, baker, space designer, food critique , employee critique. All he makes is 100 times better than original and all of this is tested and confirmed by himself. Not pathetic at all.
This is where I draw the line. When I was in first grade growing up in eastern PA Anne Beiler, THE auntie Anne’s, came into my classroom and handed out free pretzels. She was so sweet and friendly. I’m sorry josh. You lost this one.
When you lived in eastern PA you had better options than Auntie Anne's, I like Auntie Anne's but I live in Ca and my options are limited. The pretzels in much of PA are just better.
@@Ahglock this is a sad man with a sad life and an even sadder worldview. i hope auntie comes to you in a dream and convinces you to turn your life around.
nobody gives a shit that you're fragile feelings were broken
Did you guys even make it or are you just attacking ppl with your over 9000 sentimentality here?
I made it except with a baking soda bath instead of lye and in my first two batches have not quite achieved Annie level yet. But they're getting better each time.
-sad man with an even sadder worldview but who can judge a pretzel on its own merits at least which lo and behold is the actual topic here
Led me to think
1. Don’t diss the employees. I don’t blame them for being a little distant, they’re working at a freaking mall in one of the worst financial crises of our lifetime. Don’t go rating a pretzel place for having a menu that’s basically just pretzels. You’re going to a pretzel place, what did you expect, a filet mignon?
2. Eat the pretzel as soon as you buy it. As others have said, they use a 30 minute freshness guarantee, and (in my auntie Anne’s addiction experience) it really tastes worse when you wait longer. Eat the food you buy when you buy it. Fast food is meant to be eaten almost immediately, and when you wait to get home of course it’s going to taste different.
3. Do your research on if they use real butter or fake, lye or baking soda. Don’t make a video spouting claims that others can pretty darn easily deny.
4. The “But Better” series is getting kinda unrealistic. They’re most likely minimum wage workers, making fast food for people who are too tired/don’t have time to make extravagant food. A challenge you should be able to meet is remake the recipes, but use common household ingredients. Who tf has lye? Where would I even get it lmao. Show two versions: one with baking soda, and one with lye. Making food shouldn’t be out of reach for common people.
Edit: looking back at the “but better” and “but cheaper” series, for fast food I would think he could still do the rating, but eat it as it’s meant to be eaten. And not spit out the food or diss the workers. I would love to see honest criticism of the recipe that corporate sends out, not criticism of the workers imo
Also, they are made to eat at the mall when you buy them. If you take them home and eat them an our or so later, they will not be as good. That seems to be the case with everything he gets.
I agree that he shouldn't disagree the employees and stuff, but the series is made so that people can taste foods that are soo much better than the original ones. I mean, I would totally go for a better McDonald's burger than a McDonald's burger.
A majority of Josh's content is just to flex. Like literally that's it. Obviously he puts out some good recipes that are reasonable for the average person to make (in terms of time and ingredient requirements and whatnot) but the but better series is not going to be any of that.
Huge agree on the last point especially, I don't think anybody cares if he can make *a* good burger or *a* good pretzel, I think seeing him attempt to recreate a recipe would be much more interesting. Half the time what he makes doesn't even look like the original which kind of defeats the point imo
josh been getting too extra with his vids, with jokes and with what you said. sort of moved on to watching other cooking channels tbh
I'm honestly so disappointed in Josh for his comment about their service and then showing her face too. It makes me really question his character. But wtf do cooks actually know about customer service, they're some of the worst people in restaurants tbh. Always rude to the staff who keeps the customers happy when the cooks are the ones who messed up.
As a former Auntie Anne’s employee, I’m judging the twist on your pretzel Josh 🤧
As someone living in Munich Germany, I had no problems with the twist. As it was pretty good. The Auntie thing was way off.
@@harshdeep8835 In a way. Yeah. The typical pretzel shape has just one twirl. A thicker lower middle part and the ends (which are tuck on that lower middle) are usually crispy. So you have different textures all through the pretzel.
@@TheTrueUnikum lol auntie thing
Same
@@TheTrueUnikum All of them were wrong though. The arms have to be tucked in a way that you get 2 small holes and 1 big hole, not the other way around.
I can't believe he didn't actually enjoy those pretzels, Auntie Anne's is literally the best
It’s him being pretentious
He doesn't enjoy anything he tries to make a "better" version of
Seemed like it was just an act
@@rachelgreene1013 He does its just rare. The pretentious thing is just an act.
Because of the ingredients used and the nature of their shelf life you HAVE to eat them in less than 30 minutes or you might as well throw them away. They did the taste comparison at least 4 - 6hr later, AT BEST.
Here’s a suggestion. You make your version, bring it to the store. Have the retail people blind test yours and their freshly made ones. Let’s see how that goes.
The employees would get in trouble
@@Mrslovett007 my point being he always saying the store-bought ones are soggy or flimsy, and goes on to say his fresh ones are the best. isn't there something wrong there? so how about switching it up and make HIS product have the handicap of being eaten hours after being made.
if some random guy came up asking me to try his pretzels I would call security LOL
They'll tell him to fuck off 😂 they're barely paid enough to justify making the pretzels, let alone being bothered to try a home cooked pretzel to shit on their work.
You'd call security on someone filming people comparing pretzels?
This series started out as a light-hearted way to improve on fast food. These recent ones are a little... mean-spirited? I'm not sure anymore.
they’ve been mean spirited for some time now
It's awesome! And no real hate on fast food or the ppl that serve it, but fast food is really just straight up garbage and not good for your body. If you want food fast, because your schedule doesn't allow there are options out there that are healthy, but really most ppl are just lazy. Then they eat fast food and just feel like shit later, which makes them more lazy, and the cycle perpetuates itself.
@@Slainshadow42 maybe consider that not everyone has access to fresh produce and the time required to cook? And that fast food is most readily available, particularly in food deserts? Also consider that most of the stuff in this channel isn't particularly healthy either?
yeah he shits on everything for no reason, he makes everything seem inedible. He has a big ego when it comes it his being so much better
@@easygod1686 when actually take the time to make some of this stuff, you start to agree with his roasts. I already wasnt a fan of fast food, but now it just makes me puke.
Josh is the kind of guy to go to Italy once and start talking about how shit the wine at the local shop is.
He has bragging rights...for now. Thing is, he hasn’t actually done but better with any real, flavorful, complex recipes, like a steakhouse recipe or a fancy pasta dish. Until he actually pulls those off versus “good” restaurants/foods, these videos are more just entertainment at the moment.
omg 😂 you're not wrong though.
And he wouldn't be wrong. Love from Italia!
@@mattk7865 look at his old videos. He already challenged fancy restaurants. Newsflash: there's absolutely nothing special about these fancy restaurants it's all into decor
@@mattk7865 He's never going to make a "but better" series over high end restaurants. The whole point of the "but better" series is to take cheap food from fast food restaurants, ones that everybody loves like auntie anne pretzels, cinnabon cinnamon rolls, mcdonalds hashbrown, etc etc and make them better. You guys are being way too defensive over a fast food chain. Its supposed to be fun.
Bruh Auntie Ann’s is next level. Obviously you’re gonna make a better pretzel, but just something about walking by and grabbing a fresh cinnamon sugar or a cup of pigs in a pretzel blanket.
Come to Germany the bretzels are waaaaaaaaaaay better
@@tsch9892 see that’s the thing. Not everyone can come to Germany. Never said they were the best, but it’s a simple pleasure when going to the mall.
How old are you
@@crc_mids8608 That's true but people could make videos about german pretzels. Even if these videos exist, they mostly cover bavarian pretzels and not swabian ones which are much better imo
@@therealmuffinseller9686 Older than you, apparently.
So if you're competing with Auntie Anne's, does that make you Papa's Pretzels? Lol
OMG YESSSSS!!!!
I'm down for a Papa Josh's Pretzels!
If we're following the same format, Papa Joshua's.
Although I prefer Papa Weissman's
Papa Pete's
More like Uncle Anne's to me
Okay... I officially made this to-night. The recipe is 100% legit, "But Better" included. I did 10 minutes and it was soft and fluffy. They had good color but wanted more of a crust so I'm gonna' let it go in the oven a little longer next time. My apartment smells amazing. Keep doing what you're doing here, man.
I still need to make these. I’ve wanted to since I quit an Auntie Anne’s like five months ago.
You can use baking soda instead of lye. I was Store Manager of a Wetzels, we used baking soda.
I have no idea where you would get lye, but I know I have baking soda in my cubbord, so I'm gonna use that.
you literally went inside the mall to buy the pretzels and had the audacity to wait till u got home to eat them?!
Gotta eat em while they're hot or they loose their luster.
You have a point. He should eat them immediately to get the best idea. Seems he did that deliberately to make the pretzels seem not fresh.
And didn't get the much better pretzel nuggets
yeah lmao, what kind of comparison is that to begin with
its insanely bias lmao he like had the old ass comparison food next to his fresh piping hot new food :/
The smell of Auntie Anne’s is literally like a siren call in malls and airports. You CANNOT walk by it!
😂😂 I feel this
When I was younger, I got mad everytime my mom says no pretzels
My name is mrs Amy and I approve this comment.
I gag when I smell that crap.
@@johnweimer3249 doubt
FYI, unless it’s changed in the last 20 years, Auntie Anne’s uses REAL butter. At least they did when I worked there.
Josh just being so extra over and over which is super annoying. He will make (and/or up) ANY small critique in every possible way to make the food looks bad either intentionally or not.
@@ahsaiiara wouldn’t say that it’s just unfair he doesn’t even use a oven or something proper to heat up the food or instead go to the other food place after he makes his fresh food but I guess it is what it is
@@ahsaiiara I mean... to be fair, the pretzels that Josh got did look pathetic. And a lot of fast food and mainstream restaurants have pathetic-looking food. It may taste good, but I can't deny the food looks sad sad sad (but I guess it fits when fast-food/restaurant workers are paid an abysmal minimum wage)
@@xStarstargirlx yes, so? Was that enough reason to be, not nice? Like c'mon, fake butter? Seriously? And reading from comments below which is or was an employee there said it was real butter. I mean they are not even there anymore for the ex employees yet they are still on the store's side. So they must be telling the truth. Josh is being unreasonable.
@@xStarstargirlx not hating on him tho, it just doesn't feel right (for me) for being not nice with no reason. I'm sorry.
I am convinced Joshua doesn't eat anything but his own cooking.
Probably
When your taste buds are garbage, that's what you gravitate to.
@@BigKame09how is it garbage you moron 😂
Okay, here me out, y’all I know auntie Anne’s is great, but I just made these with my cousins and I think my soul was lifted and gone to food heaven, they’re so good 🤤
I worked at an Auntie Anne's in an amusement park for years. I have trained thousands of people on rolling pretzels and I have to say that you need to put more practice into rolling your pretzels. I agree the the ends should be thinner than the middle, but your middle was way to thick; it was most likely still raw. The skinny ends would also be too crunchy. It doesn't look as nice because it is so unbalanced throughout. It also is a BIG no no to punch the dough. Every time I've seen someone do that, the dough is way harder to roll and it actually tastes a bit more sour as well. I also didn't appreciate your critiques on the Auntie Anne's pretzel as they are one of the few places that follow a 30 minute freshness guaranteed and makes everything with ingredients from scratch (yes including REAL butter). However, I've found that they still taste good even when they aren't fresh. Auntie Anne's is genuinely one of the best food places to work at, and I honestly believe your pretzel would not match up in taste and it for sure does not in looks.
I'm German and I make pretzels twice a week. With all due respect, someone that learned about pretzels from Auntie Anne's isn't exactly qualified to comment on pretzel standards. People from southwestern Germany for example tend to prefer the thin arms and thick centers and those pretzels are prevalent in that region. I'm sorry those don't live up to the culturally devoid corporate standards you refer to. The whole point of a pretzel is the lye-altered skin, otherwise it's just a bun. So to compromise on the one single aspect that makes pretzels delicious and use baking soda instead of lye is a food crime that would not go unpunished in Germany.
ok
@@treetreeplant I hear what you're saying, even though your condescending tone makes you seem quite unlikable. However, this video is an Auntie Anne's pretzel, But Better. If it was a German pretzel, But Better then you would be right. My "devoid corporate standards" are the right ones to use when he is literally making an Auntie Anne's quality pretzel
It looks way better though…
What makes auntie Ann's so glorious is the lack of a hard crust. It's just pull apart glory
Which is actually closer to what I would call pretzel in Germany: It's a soft thing. I mean, this looks absolutely fine, I bet this is great, but: 70g sugar in a pretzel?! Now, I know you are supposed to adjust recipes for your country, but that's effectively cake, I don't think you could even call that pretzel in Germany for that reason. You usually don't find sugar in any (non-sweet) bread-style and at most a teaspoon.
That’s because it’s salted sugar buttered bread, it doesn’t resemble a pretzel in any way except for mimicking its shape.
So he eats his pretzels right out of the oven, but waits over 30 minutes to eat Auntie Anne’s? Yea, that is not fair.
He spent 20 minutes trying to get out of the parking lot.
@@adris5127 just eat it in the got dayumn parking lot, it’s not like you can’t
Auntie Anne's could hand you one that just came up and you could eat it at the kiosk and it still wouldn't come close to this recipe. I was seriously floored by how amazing these are!
eat in the parking lot, hes done that before@@adris5127
Auntie Ann's is do damn good, honestly no contest everytime. It's just not the same
Auntie Anne’s deserves its place in the world. Not everything can be improved at home JOSHUA
Gotta love the Camera-man! He literally put earbuds in since he didn't wanna hear that slander towards Auntie Anne ( like come on, you HAVE to eat the pretzels at the mall as soon as you get them)
This may be the first time where I've (as a passive viewer) have to disagree with Josh's miracle working. I'm sure his pretzels are delicious... but they don't look like they're the same kind of pretzel that Auntie Anne makes. And if I want a soft pretzel, it's specifically an Auntie Anne.
use baking soda instead
Lye is authentic pretzel. Auntie annes is fake baking soda pretzel. V. Different results
@@user-fs2zt4tk6q Or maybe an Amish soft pretzel and a German Laugenbrezel are two different goals, not a "real" vs. a "fake"
@@user-fs2zt4tk6q if you don’t dip your pretzels in nuclear waste before baking, you are terrible, simply despicable, faker and fraud. A crime against nature, really.
I love Auntie Anne's pretzels. I am trying this one for sure.
Their pizza pretzel is my go-to. I reckon all you gotta do is add cheese and pepperoni and bake it, or you could scrape some off the top to fill it with sauce and put the cheese over it.
idk auntie anne's are okay at best. Just like most fast food places.
Anyone: *Enjoys any type of fast food*
Josh: And that’s all I needed, and it became personal
"let's make an ok product for twice the price!"
LOL
And that's why i'm heading to Emma's Goodies for this recipe
As a German I think I haver never heard of a cinnamon sugar prezel😂 some common topping we use here are course salt (of course), sesame seeds, pumpkin seeds and some type of cheese like gouda. Once I had one with butter and pepper. You can cut it in half and eat it with cream cheese and chives. You can also make it into a short baguette or bread bun type of form and make it into a sandwich
I'm 2 yrs late but I'm in the US, and to me a pretzel is just supposed to have salt on top, no sugary powder. It's not a donut. Most pretzel places here, you can get a cup of cheese. Probably not the quality cheese you'd expect, but..... pretzel, salt, dipped in cheese is my preferred pretzel experience.
Josh real lucky the dislike count is hidden now, his insanely pretentious act at the beginning is really getting out of hand.
Only got around 700-ish as of right now
He can still see the dislike count.
But what makes AA pretzels so good is that it DOESN'T have the "real" pretzel texture. It's soft with a crispy bottom. It's like comparing real pizza and dominos. Like yeah one is obviously better but sometimes you just crave the shitty knock off. They're basically different foods with the same name .
I feel like this is something that get's overlooked a lot in the "but better" series. As much as i love making some bangin food from scratch, sometimes i crave that shitty fast food flavour and nothing else will scratch that itch
@@kydd666 I once got an Asiago Cheese bagel from Panera. In taste and texture, it was soft and fluffy bread, absolutely nowhere close to a proper Manhattan bagel. But you know what? It tasted great. I understand what a traditional German lye pretzel should taste like. It's good. But there is still something charming about the softer and stretchier mall pretzel that endures.
I am uncomfortable watching you dunk on employees with shitty jobs when you rate service in this series. We just went through economic hell, give people a break man. Love your work otherwise.
And then turn around and blame them for him losing his parking ticket….. then just shrug off a $20 parking fee. Like damn, the tone-deafness that’s coming off here.
So watch someone else?
@@adris5127 that… was a joke.
i’m sorry
$20 to park at a mall 👀
Naw its ”You dropped your ticket so we charge You for a full day parking since we do not know how long You have been in this parkinglot” . Still ridicoulus price
@@kerberos623 no I'm still confused. Where on this plant do you have to PAY to park at the MALL
@@mmmmmmmm1942 The one mall I know that does it the first hour is free and proof of purchase also makes it free. They were having a problem with people just using it as public parking for their jobs nearby. Still found it irritating.
@@Ahglock wow that's insane. Thank god I don't live in a huge city
Josh just doesn’t want to lose at this point, guy decided to wait at least 20mins til he got home to eat them
Everyone talking about how wrong Josh is, and I’m more focused on the fact that his mall has a gated parking lot. Is this common?
Probably because it’s a Galleria suppose to be a higher end mall I think would be the proper term 😝 at least the one in Dallas is the same
I made some excellent pretzels, with no lye. I did the baking soda boil. A little messy but not harmful! Might make some more!
My older sisters used to make pretzels back in the day and I got to twist them into shape. Fun times and they tasted so good!
Can you explain how to execute the substitute for me please? I’d love to make these but I don’t feel comfortable working with Lye.
@@williamlabinski1870 I started with a recipe that had the instructions for the baking Soda boil. It gave the measurement needed
As Josh is a former gourmet chef, i want to see him tackle a but better with gourmet dishes. I wonder how he'll figure out to make something better when it's already supposed to be good.
Edit: wording
Yeah that’s not the point of this segment, here people ask him to try and make a better version of a fast food restaurant product, I guess because is more common to find individuals that have been to McDonald’s or kfc than people who’s been to gourmet restaurants and have the education to voice what is good or not. Let’s not forget gourmet food takes more character to judge. This segment is also fun to the young audience. But anyway congrats on the awesome job you have. I’m sure is great !
@@i.c.7349 Yeah no, thats the point of him trying to better a fancy meal. Not only will it be a challange for him. Because lets be honest, bettering a fast food meal is not challanging for a former gourmet chef. But it'll also be inresting to see him tackle that chalange. And sorry for the misunderstanding, my english isn't all that great. I meant that he's a gourmet chef, not that i am one.
Former gourmet chef? Jeez...
@@Derpital go to his but cheaper series. He made a few 5 star recipies for way cheaper than expected. I made 2 so far, and OMG did it slap. Confirms that I'll never go back to restaurants again. And I need to work harder to get a bigger kitchen
"masala spice? more like m- mommy?"
best part of the video lmao
You've taken this too far. Auntie Anne's slaps, you're tripping.
Everytime I pass by a Auntie Anne's kiosk I have to look away and pretend it doesn't exist cause the pretzels always look so damn good
I think he comes off as too critical and full of himself in the but better series sometimes. No one is expecting a gourmet meal from fast food places, like we know you can make something extraordinarily more tasty, but it takes more time, effort, and money.
Exactly, like it's great knowledge to have, but he's reeeeeeeally gotten super pretentious lately, and this episode was glowing proof of that. "fake butter"? We got several auntie Anne's employees on here saying that's not true. Also "oh it smells so bad". D.. Does it Josh? Because I feel pretty confident it just smells like a pretzel. And then there's the easy usual complaint that he didn't even eat it in the parking lot or anything. Drove probably forty minutes home and ate it when it's now stale. I don't doubt his is better but it's like damn dude do you have to be so EXTRA about it? It's just a pretzel.
@@SknowingWolf yasssss 100% agree like he said to his crue "lack off crusty" what?! really?! Josh's are eaten like 5 min right after they came out of the oven dude and the other's were sitting there for a good couple of hours while waiting Josh bake his pretzel. Any sense people would know that it would be wayyyyy less crispy than his. Josh is a good cook yes but his extra is a bit annoying sometimes.
Lol cry more about it
@@itsburke4382 who's crying? We enioy his content, just pointing out a little criticism. Dunno why people like you immediately think we're "crying" lol. That's such a nothing ass response lmao.
So you're surprised a man who is trying to sell a cookbook of his recipes and get youtube views is downplaying other recipes while talking about how great his are? I have some bad news about all the things you will watch on youtube and tv buddy.
Papa's first kiss?
Sad that all we can do is report and pray on these bots
@@The_Waypoint it's so annoying
The whole team is honestly perfect
But Kendrick has such a place in my heart
You need a Grammy
Oscar
And Emmy
Well got dog on done👨🏾🌾
*new food place rises and starts getting popular*
Josh: Welp, time to annihilate it.
Josh should have gon to a different auntie Anne’s cuz as a person who’s been there multiple times there something wrong with his taste buds!
He didn’t even get cheese sauce🤣🤣🤣
...or pretzel dog bites...
To whoever I was commenting to on another video, I told you Josh acts arrogant and high and mighty. This vid is one of the prime examples
True bro it's kind of nasty and it's a shame youtube decided to hide dislikes
Love Joshy and all his recipes, "Papa kiss, Whisky business", etc., but come on! (Not saying his wasn't better) but of course there's no competition when he unfairly waits for the Aunty Anne's pretzel (and every other food) to get cold and whack while strongly encouraging (commanding) us to have his "While Fresh from the oven". Papa lost some sexy B roll points with that one...
This and the many self pats on the back.
Josh I’m sure your pretzels are amazing but this is a Pennsylvania Dutch pretzel. Totally different. Baking soda instead of lye and a much softer texture all around. Not really a direct comparison
German from bavaria here. I was patiently waiting until the end to see your pretzels proofed, auntie anns is sad. The best part of a pretzel is the big soft part on the bottom. Yours looked delicious!
Anyone who was curious, the lye is entirely optional.
For those wondering what I mean: bake roughly 1/2 cup of baking soda (110g) in your oven at 285 F / 140 C for 1 hour and then immediately dump it into 2 cups (473mL) of waiting water in your container you'd be otherwise lye bathing in.
Then make your pretzels exactly the same way except you let them soak in the baking soda bath for about 3 minutes before continuing with the rest of the recipe.
This is far less caustic, doesn't matter if it gets on your hands, is food safe from the get go even if you screw up your ratio, and won't stain your counters/cutting boards/pans/whatever. It is still pretty basic so it can burn you, but far less likely compared to lye and it's an ingredient basically all of you have in your house.
You should really make a german special with all delicious things we have over here, like Käsespätzle, Schnitzel, Rouladen ( those are the best in my opinion) maybe paired with a Sauerkraut side dish.
Much love from Germany to the best cooking channel on UA-cam
Na bitte ned.
I’d love to see Josh’s take on a good Schweinebraten and Knödel (Kartoffel- oder Semmel-, beide sind gut).
Sauerbraten & Haxe Herrenrasse
@@markbock3027 i love his recipes and he is an amazing cook. But I think he has too little exposure to cook german/austrian food to the standard we would appreciate.
@@FruitySt4ck This man can eat something and immediatly make it better with his cooking skills ( but better series ). Even if its not the traditional way he maybe cooks it, i'd love to see how he improvises some techniques 😅
I literally just made these today from a video that’s like 11 years old and found this in my sub box as I’m eating them… wow. The fact that I kept checking this Chanel for this recipe and when I finally cave in and look elsewhere he brings it out!!
You’re damn right I’m gonna make more… later… 🐷 🤤
The odds of this lol Well played. Maybe we do live in the Matrix or some shit
Its funny because I was so close to making my own pretzels soon also, had the bread flour and everything.
But did you really make them?! And snacking on the recipe from 11 years ago upon a new vid appearing?
You must not have checked very hard. He uploaded a pretzel video over 2 years ago.
He exaggerates to ducking much. Auntie Anne’s is quite enjoyable
Auntie Anne’s tastes better, doesn’t take all day to make (a kitchen to dirty up, special chemicals, and an oven) Even after making his recipe at home Auntie Anne wins IMO
Aight now you've gone too far. Auntie Annes is my childhood smh.
Auntie Anne’s is an Amish style pretzel. It’s almost pretty on point to getting a pretzel locally from the Amish.
The Amish need to get better
@@itsburke4382 Keine Scheiße
as a german i would give this a 7,5/10 just by the looks of it bc it kinda looks like a brezel (thats how you say it in germany) but it doesn't look exactly hoe its supposed to look. but it looks much better than the first ones you bought so its still a dub!
Pretzel habe to have three holes
@@johannesrodt290 yess!
You should have probably given people the info about the lye and its a base so if you do spill some or get it in you use acid to neutralize like vinegar
As a chemist, don't actually do this. You don't want a neutralization reaction happening directly on your skin. Just wash it off with plenty of water.
He committed the cardinal sin of not getting a lemonade with his pretzels. You cant eat auntie annes without their famous lemonade
As a German I can say that those are some quality Pretzels(Bretzel).
Brezn* :D
@@TheTrueUnikum [Irritierte Norddeutschengeräusche]
Regarding the lye: don't be too afraid to get it on your skin, especially at low concentrations/temperatures like this. Just wash it off, you're good to go. HOWEVER do everything in your power to avoid getting it in your eyes! And in case you do: rinse your eyes for several minutes. That stuff can fuqq your sheet up real bad.
Also be careful when dissolving the NaOH, its an exothermic process. The water can get very hot very fast. (at the concentration in this video not that bad, but I have once broken a low quality glass vessel by the quick temperature change, leading to a torrent of hot lye)
I have THEE Auntie Anne's DIY pretzel kit 🥨👄🥨 from when they had them online. Idk why I haven't made them yet but I also don't care what Josh says, im gone make tf outta these specifically 😹😹 something about Auntie Anne's hit different. 🤷🏾♀️🤸🏾♀️🤸🏾♀️😌
My husband loves Auntie Anne’s, I don’t at all. Nothing compares to an original recipe lye-dipped soft pretzel.
OMG! I just tried this recipe and my pretzels came out perfectly. They tasted absolutely delicious extremely close to Auntie Anne’s if not better. I didn’t use lye, instead, I used 2/3 cup baking soda in 10 cups of boiling water and cooked them in for 30 seconds. I took this part of the recipe from preppy Kitchen. The pretzels came out crispy and brown from the outside and moist and chewy from inside. PERFECT RECIPE.
Hi Josh. I only recently found out about your channel, and I just wanted to say that I always approached cooking as a chore or task, something that I needed to get done so that I would have sustenance. However your enthusiasm, humor and fun video style (shout out to Vikram and crew) have really inspired me to approach cooking differently and really enjoy the process of creating something.
The betrayal. I can't.... I can't. How could you? And the do use real butter
Edit: Auntie Ann's uses baking soda not lye. So if I make pretzels I'll be using that.
the comments did not pass the vibe check
@@nicoletrishabellachua3718 His video did not pass the vibe check. Though unintentional, he came across as an unkind douche. I’ve enjoyed a lot of his videos and did not care for his act in this one.
Kendrick's litany of emotions is everything.
Meanwhile in Germany:
Dang I wrote this before 0:37
As someone who used to work right next to an Auntie Annes, the best thing I order every single time is this: 5 sour cream and onion (ask for EXTRA seasoning, tell them to overload it!) pretzels, 4 Hot Salsa Cheese cups for dipping. First of all they taste incredible hot but when you go home and put the leftovers in the fridge and eat 4-8 hours later, they taste even better because the seasoning has created a crust of flavor that has set. Delicious!! 😋
I just gotta say, Kendrick is so cute. He has a beautiful smile.
Auntie Annes is a little hidden gem that you find in the mall.
Is he really so insecure about losing that he never even gives the competition a fair chance? If you go all the way to a mall for pretzels that have a shelf life of 30 minutes of course they aren't going to taste as good if you drive all the way home. Just eat them in the mall or in the car or something.
So why would a pretzel have a shelf life of 30 minutes? Go to Germany and hear them laugh at that. AAs pretzels need to be sold in 30min or else the heat lamp will turn them to stale bricks. It would be like putting bread in a hot oven for too long; you'll end up with croutons not bread.
Remember when J. Kenji López-Alt was like "deep fried turkey sucks and to prove it I'm going to do it badly on purpose wow look I was right"
Yes, yes he is.
auntie anne’s pretzels are like my favorite thing in the world so i can imagine another pretzel being better.
As a current worker of Auntie Anne's 1st we do not use fake butter stuff, we use real unsalted butter, 2nd we use a mix of baking soda and water, and 3rd the cinnamon sugar mix is just regular white sugar and cinnamon.
I came here for the remake of the cheese dipping sauce and left disappointed. As an Australian who loves Auntie Anne's but doesnt have a single store in their country, I would always go for an Auntie Anne's pretzel when in Japan (as I travel there more than the US). I too had to block my ears to the slander, and agree that it should have been eaten immediately after purchase.
Really no AA in Australia? Mine just opened 1 hour away from me in Malaysia
@@BlizzardWind99 yeah nothing. First time I had them was in New Port. Then Japan and Philippines. Never heard of them being in aus. Sad times.
Unfortunately due to allergies and my family, I’m going to have to try this with the baking soda method rather than lye. Some of my family actually develops deep blisters if even exposed to lye.
Lye is quite nasty, but baking it neutralises the chemical active compounds of it. Even for people with higher sensitivity to lye a baked Brezel should not be a problem. Just make sure you wear gloves. AND EYE-PROTECTION!
Josh doesn't in the video, but even in such low concentrations it can severely damage your eyes.
You can't be *allergic* to lye, but lye is pretty caustic. I'd rather spill concentrated acid on my hands than diluted lye. (Has to do with lye saponifying skin fats etc.)
I made them today using baking soda and it worked well.
Still gonna say that I like Auntie's because it's significantly easier, but I do need to try this some time. Those pretzels look insane.
Why did I only find this channel last month. Legend.
So, you drive to the mall to purchase the pretzels, and instead of eating and judging them there, you drive home and eat them. Then call them trash
They’re not even close to being trash.
Yea, those pretzels aren't supposed to have a crunch. It's kind of the point to be that soft almost gooey pretzel. Did you make a better pretzel, absolutely but you didn't improve over the original. You just made something different
Why does he hate on all these restaurants so much? Every one of his but better videos have such negative projection in the beginning that ruins the great recipes that follow. Moderate criticism is okay but literally spitting out the food? Is it part of his act?
Most people find it funny, I don't think he's being so serious. so yes, it's part of his act, it's for entertainment
It's kind of just annoying lol. But the recipe is interesting so I still watch
Josh is a great cook. But I hate when he just throws away the food like it's garbage.
The food waste really bothers me. He could just use comparison photos.
Because he is an incredibly pretentious person. Anyone can beat fast food when your recipes are the most expensive, try-hard versions of foods that take hours of work to make.
"the liability is on you".. the LYEability is on you
I see what you did there 👀
Every time I watch your videos I want what ever you just made. These look so good!
I used to go the mall really early in the morning to buy things and I really love soft pretzels. So, I'd wait early in the morning when the Auntie Anne's stand just opened and they'll cook up a fresh batch of the pretzels. They're so good when they're fresh and hasn't sat out in the lamp heater for too long. Overall, still really like Auntie Anne's pretzels... I enjoy seeing the workers shape the dough lol. It's so satisfying. Also, can someone tell me If their Auntie Anne's only have salt and cinnamon sugar ??? Cause in my country, they have a wide selection,
Um depends on what country you at. I'm in the U.S. and basically my local mall has four pretzel options at Auntie Anne but I think that's just my area
i gave my cousin one of your cook books as a early Christmas present and she really likes it. your recipes are amazing Joshua!
As someone who use to work at Auntie Anne’s, those pretzels were SORRY. Definitely not the norm for them. Anybody reading this and live by an Auntie Anne’s, TRY THE ALMOND PRETZEL!!
Can you PLEASE do bb.q CHICKEN or Jollibee? Theyre my favorite fast food fried chicken places
I don’t even like pretzels I’m just watching because I’m going through such a hard time rn and your videos make me smile for at least a short time.
Honestly, nothing will ever beat auntie annes for me.
I'm sorry but nah. Auntie Anne's is one of the few fast food places that actually has quality food
Joshua love the quality and passion you bring in your videos. Keep them coming.
Love their frozen lemonade, it’s delicious and they have a peach flavor
As an employee at Aunties Anne’s I’m hard judge your shape and of the pretzel 🥨. It’s uneven and doesn’t have have a 3 hole. Also Auntie Anne’s pretzel are made to be eaten within 30 min once it out of the oven. We have timers to make sure everything is fresh when you buy it.
As a Houstonian it always surprises me when I recognize literally everywhere you go 🤣