I still remember the first time I walked through the mall and caught the warm, buttery aroma of freshly baked pretzels wafting through the air. Like many others, I was instantly drawn to that little stand where soft, golden-brown pretzels were twisted into their iconic shapes. The salty-sweet scent and the comforting taste have stayed with me ever since. That nostalgic memory is what inspired me to recreate this recipe in my own kitchen, and today I’m sharing my copycat version of Auntie Anne’s famous mall pretzels.

Why will you love this recipe? Because it’s everything you expect from a pretzel and more. These pretzels are pillowy-soft on the inside with a light chew, perfectly golden on the outside, and brushed with a glossy butter finish. You can sprinkle them with coarse salt for a classic touch, dip them into cheese sauce, or coat them with cinnamon sugar for a sweet twist. The flavor and texture are so close to the mall version that you’ll hardly notice the difference—except that now you don’t have to leave home to enjoy them.

Another reason this recipe shines is its versatility. You can serve them warm as a snack for family movie night, shape them into bite-sized nuggets for a party appetizer, or make mini pretzel dogs for a fun kids’ treat. They’re also a wonderful side dish to soup or salad, bringing bakery-style comfort straight to your table.

Affordability is another perk. Instead of buying individual pretzels at mall prices, you can bake a whole batch at home with pantry staples. Flour, sugar, yeast, and butter are all you really need. Each batch makes several pretzels, which means you can enjoy that irresistible pretzel flavor without stretching your budget.

Here are the ingredients you’ll need for this copycat Auntie Anne’s mall pretzels recipe:

Warm water (for activating the yeast)
Active dry yeast
Granulated sugar
All-purpose flour
Salt
Melted butter (for the dough and brushing)
Baking soda (for the boiling step that creates the chewy texture)
Coarse pretzel salt (or cinnamon sugar, if making sweet pretzels)

With just these simple ingredients, you’ll be able to bring the magic of the mall right into your own kitchen. This recipe is about capturing that same warm, comforting experience while adding your own personal twist.

How to Prepare This Recipe

Making homemade Auntie Anne’s-style pretzels may seem intimidating at first, but with a little patience and step-by-step guidance, you’ll find it quick and surprisingly easy. This recipe balances simplicity with authenticity, giving you that soft, chewy center and golden crust that everyone loves.

Step-by-Step Instructions for Preparation

Activate the yeast: Begin by pouring warm water into a large mixing bowl. The water should feel comfortably warm, around 110°F (43°C). Sprinkle the active dry yeast and a pinch of sugar over the water. Let it sit for 5–10 minutes until it becomes frothy, which indicates the yeast is active and ready to work.
Make the dough: Add the remaining sugar, melted butter, and a pinch of salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until the dough starts to form. The dough should be soft but not sticky. If necessary, knead in small amounts of flour until it reaches a smooth consistency.
Knead the dough: Transfer the dough to a lightly floured surface. Knead for 5–7 minutes using the heel of your hands to stretch and fold the dough repeatedly. This step develops gluten, which is essential for that perfect chewy texture.
Let the dough rise: Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area for 1 hour, or until it has doubled in size. The rising time ensures the pretzels remain soft inside.
Prepare the boiling solution: While the dough is rising, bring a large pot of water to a boil and carefully add the baking soda. This alkaline bath is what gives pretzels their characteristic chewy crust and golden color.
Shape the pretzels: Once the dough has risen, punch it down gently. Divide it into equal portions, depending on the size of pretzels you want. Roll each portion into a long rope, roughly 18–20 inches long, and then twist it into the classic pretzel shape.
Boil the pretzels: Carefully lower each pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet. This brief boil creates the chewy exterior that makes pretzels irresistible.
Add toppings: Brush each pretzel with melted butter immediately after boiling. Sprinkle coarse pretzel salt for a classic version or cinnamon sugar for a sweet alternative.
Bake: Preheat your oven to 450°F (232°C). Bake the pretzels for 12–15 minutes, or until they turn golden brown. Keep an eye on them to avoid overbaking, which can make them too hard.
Cool and enjoy: Allow the pretzels to cool slightly before serving. They’re best enjoyed warm, fresh from the oven. Pair them with mustard, cheese sauce, or enjoy them plain for the full mall experience.

Quick and Easy Tips

Use a kitchen scale for consistent dough portions.
Keep water warm but not hot to prevent killing the yeast.
If you want softer pretzels, brush more butter after baking.

Customizable Options

Sweet version: Sprinkle with cinnamon sugar immediately after baking.
Savory version: Add garlic powder, Parmesan, or herbs to the melted butter before brushing.
Mini pretzels: Make bite-sized versions for snacks or parties.

Popular with Many People

This recipe is a crowd-pleaser because it combines familiar flavors with a homemade touch. Perfect for family snacks, parties, or a cozy evening treat, these pretzels capture that nostalgic mall experience while allowing you to experiment with sweet and savory variations.

Soft Pretzel Recipe (Annies Pretzels Copycat)

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Recreate the magic of the mall with these soft, chewy, golden pretzels. Perfect for snacking, parties, or a cozy treat at home, this recipe brings the authentic Auntie Anne’s experience to your kitchen.

Author: Lura Skye
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 20 1x

Instructions

Activate the yeast: Pour warm water into a large bowl. Sprinkle yeast and 1 tablespoon sugar over the water. Let sit 5–10 minutes until frothy.
Make the dough: Add melted butter and salt to yeast mixture. Gradually stir in flour until dough forms. Knead until smooth.
Knead: On a floured surface, knead for 5–7 minutes until elastic.
Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
Boil preparation: Preheat oven to 450°F (232°C). Boil water and add baking soda.
Shape pretzels: Punch down dough, divide into portions, roll into ropes, twist into pretzels.
Boil: Submerge each pretzel in baking soda water 30 seconds. Remove with a slotted spoon.
Add toppings: Brush with melted butter and sprinkle salt or cinnamon sugar.
Bake: Place on parchment-lined tray and bake 12–15 minutes until golden brown.
Cool and serve: Let pretzels cool slightly. Serve warm with your choice of dipping sauces.

Notes

For softer pretzels, brush generously with butter after baking and wrap in a towel for a few minutes.

Dough can be refrigerated up to 24 hours; bring to room temperature before shaping.

Mini pretzels reduce baking time by 2–3 minutes.

FAQs

1. Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. After kneading, cover it tightly and refrigerate. Allow it to come to room temperature and rise before shaping and baking.

2. Can I freeze pretzels?
Absolutely. You can freeze shaped, unboiled pretzels for up to 2 months. When ready to bake, boil and bake them as usual. For baked pretzels, wrap tightly and freeze for up to 1 month; reheat in the oven before serving.

3. Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. A mix of 50% all-purpose and 50% whole wheat flour works best for maintaining softness.

4. How can I make soft pretzels even softer?
Brush generously with melted butter after baking and wrap them in a clean kitchen towel for a few minutes. This traps steam and keeps them soft.

5. Do I have to boil the pretzels?
Boiling in the baking soda solution is essential for that signature pretzel texture and golden crust. Skipping this step will result in regular bread rolls rather than authentic pretzels.

6. Can I make mini pretzels?
Yes, simply divide the dough into smaller portions and reduce baking time slightly. Mini pretzels are perfect for parties or snacks.

7. Can I add toppings other than salt or cinnamon sugar?
Certainly! Try garlic powder, Parmesan, or herbs for savory variations, or drizzle with chocolate or caramel for sweet options.