Do you love Auntie Anne's Pretzels and have to get one every time you go to the mall? Want to make these classic mall pretzels at home? I have a copycat Auntie Anne's Pretzel recipe that will satisfy your craving.
These homemade soft pretzels are just like Auntie Anne's and are easier to make than you might think. Don't be intimidated by the baking soda water bath step. It really isn't difficult to make Auntie Anne's style pretzels at home and the results are well worth it!
Homemade Soft Pretzels: The Basics
Making your own homemade soft pretzels is easier than you might think, especially with a reliable pretzel recipe and a few simple ingredients. One of the secrets to achieving that authentic Auntie Anne’s pretzel flavor is brushing the freshly baked pretzels with melted butter, which adds a rich aroma and golden sheen. Another essential step is the baking soda solution, or baking soda bath, which gives the pretzel dough its distinctive chewy crust and deep color. Form the classic pretzel shape and simply dip your shaped pretzels into the baking soda water bath before baking, and you’ll be rewarded with that classic pretzel finish.
You don’t need fancy equipment to make homemade soft pretzels, just a mixing bowl, a sturdy spoon, pan for the baking soda bath and a baking sheet lined with parchment paper. If you have a stand mixer with a dough hook, it can make kneading the pretzel dough even easier, but working the dough by hand on a lightly floured surface works just as well. Once your dough is ready, you can shape it into large pretzels, soft pretzel bites, or even pretzel rolls for sandwiches and sliders.
Toppings are where you can get creative! Sprinkle your homemade pretzels with coarse salt, pretzel salt, or coarse kosher salt for a savory finish, or try a sweet twist by coating them in a cinnamon sugar mixture for homemade cinnamon sugar pretzels.
How to Make Auntie Anne’s Pretzels Copycat
Why not try making some of these delicious soft pretzels yourself. While you can of course buy an Auntie Annies home Pretzel baking kit, making your own homemade baking mix is easy. While there are many other pretzel recipes and yeast breads you could try, this recipe uses a flour and yeast mixture that closely replicates the Auntie Anne's experience.
This bread recipe yields 8 pretzels.
Ingredients for the Homemade Soft Pretzels
- 1 ¼ cups warm water
- 1 package active dry yeast
- 3 ¾ cups of flour (all-purpose)
- ¾ cup powdered sugar
- 1 ½ teaspoons salt
- 2 teaspoons vegetable or other frying oil
- ¼ cup melted butter
- pretzel salt if you can’t find pretzel salt any coarse sea salt will also work
Soda Bath
- 4 cups water
- ½ cup baking soda
Directions
Start by dissolving yeast in a small bowl of warm water. Set aside for a few minutes until it starts to get foamy.
In a large bowl, combine flour, sugar and salt. Add in the yeast water and vegetable oil. Mix to form dough. A stand mixer with a dough hook can make this step very easy. Using a bread machine can also simplify the dough preparation process.
Knead the mixture for about 5 minutes on a lightly floured surface, until it is nice smooth dough. The dough may be a bit sticky, so use extra flour or nonstick spray on your hands and work surface as needed.
Next, place dough in a large greased bowl. Cover the mixing bowl and put in a warm place. Leave the dough to rise until doubled in size. This will take approximately 45 minutes, but varies.
Preheat the oven to 425 degrees F and line a couple cookie sheets with parchment paper.
Create a baking soda solution for the pretzels by mixing warm water and baking soda in a large pan. Stir until the soda mostly dissolves and bring to a gentle boil. Reduce the baking soda bath to a simmer.
To complete the boiling station, put out a sheet pan that is greased or lined with parchment paper along with a few paper towels on a plate.
Cut the pretzel dough into 8 equal pieces, and roll each into a dough ball. Then roll and stretch each dough ball into a 3 ft. long rope
Shape the pretzels by picking up both ends of each dough rope. Give it a little spin so the middle of the dough spins around. Then flip the twisted ends down toward you to create the traditional pretzel look. Pinch the ends in place to create the classic pretzel shape.
If you want to make pretzel bites simply cut the dough ropes into roughly 1 to 1 ½ inch pieces.
Dip the pretzels in the pretzel bath one or two at a time. This baking soda solution helps achieve a chewy crust and the signature golden brown color. Let any excess water to drain off on the paper towel lined plate as you remove them.
Place the pretzels on the prepared baking sheet and sprinkle coarse salt on top before baking to enhance flavor. Bake for 9-10 turning at the halfway point. When golden brown the pretzels are done.
Baste each soft pretzel with melted butter using a pastry brush for even coverage. Shake in cinnamon and brown sugar, if you are making sweet pretzels.
These pretzels are ideal to dip in cheese sauce (the most popular dip for mall pretzels), sweet mustard sauce, homemade white cheddar queso, chocolate, or cheese dip with hot sauce for a spicy kick. The homemade baked pretzels are great with caramel or garlic butter dipping sauce too. Try them with my easy homemade Queso dip.
If you don't want to fuss with shaping the pretzel twists try making my Pretzel Rolls Recipe. They are great for sliders!
Gluten Free Auntie Anne's Pretzels
If you need a gluten free option, you can make gluten free Auntie Anne's pretzels that are similar to the original, a 1 to 1 ratio gluten free bread flour will do the trick. I recommend King Arthur Gluten Free Bread Flour, since it not only has adequate protein for good results, but is usually priced decently.
Shapes
While I've used the classic pretzel twist when preparing this recipe, you can make pretzel bites or pretzel knots instead. Simply roll out the pretzel dough the same way, but cut into bite size chunks or twist short pieces of the bread dough. The bake time will be a just a little shorter for these shapes.
Storing Leftover Soft Pretzels
Storing your homemade pretzels is simple. Once completely cooled, keep them fresh in an airtight container or individually wrap them in plastic wrap. They will last a day or two at room temperature, up to four days in the fridge, and a month or two in the freezer.
For longer storage, freeze your pretzels on a parchment paper-lined baking sheet, then transfer them to a freezer bag or container. When you’re ready to enjoy, just pop them in the oven until they’re warm and golden brown again. Reheat in a 350 degree oven. It will take about 5 minutes (at least 10 minutes if frozen)
Auntie Anne's Pretzel Recipe (copycat)
Ingredients
Pretzels
- 1 ¼ cups warm water
- 1 package active dry yeast
- 3 ¾ cups all purpose flour
- ¾ cup powdered sugar
- 1 ½ teaspoons salt
- 2 teaspoons vegetable oil
- ¼ cup butter melted
- pretzel salt if you can’t find pretzel salt any coarse salt will also work
Pretzel Soda Bath
- 4 cups warm water
- ½ cup baking soda
Instructions
- In a small bowl, dissolve the yeast in warm water. Set aside for a few minutes until it starts to get foamy.
- In a large bowl, combine flour, sugar and salt. Add in the yeast water and vegetable oil.
- Mix into a dough.
- Knead the dough for 5 minutes until it is nice and smooth.
- Lightly oil a bowl and place dough inside. Cover and let rise in a warm space for 45 minutes or until it doubles in size.
- Preheat your oven to 425 degrees F and line baking sheets with parchment paper.
- You will want an area that will allow you to spread out a bit. You will need to create a water bath by mixing water and baking soda in a large pan. Stir until the baking soda mostly dissolves and bring to a gentle boil. reduce to simmer.
- Place a few paper towels on a plate and set next to your water bath. You will also need a parchment lined or lightly greased baking sheet.
- Divide the dough into 8 equal pieces.
- Roll each portion into a dough ball, then roll and stretch to make 3 foot long rope. (Remember making snakes with Play-Doh when you were younger? It’s time to put those skills to action again!)
- Pick up both ends of the dough and give it a little spin so the middle of the dough spins around itself.
- Then flip the twisted ends down toward you to create the traditional pretzel look. Pinch the ends in place.
- Dip the pretzel in the baking soda bath and let drip on the paper towel for any excess water to drain off.
- Place the pretzels on your baking sheet and sprinkle with coarse salt.
- Bake pretzels for 4 minutes. Then turn the baking sheet and cook for 5 more minutes. When golden brown the pretzels are done.
- Melt the butter. Then baste the pretzels with the melted butter.
Notes
Nutrition
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Sharry says
I’m a huge fan of Auntie Anne pretzels! This has become my favorite go to pretzel recipe. I prefer this version over others that use brown sugar. I’d say it’s a very close copycat recipe!