Soft Pretzel Recipe (Annies Pretzels Copycat)
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.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 20 1x
Ingredients
Scale
- 1 ½ cups warm water (110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (for yeast activation)
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter (for dough)
- 2/3 cup baking soda (for boiling)
- 4 tablespoons melted butter (for brushing)
- Coarse pretzel salt or cinnamon sugar (for topping)
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.