Auntie Anne’s Soft Pretzels Recipe

Introduction

Auntie Anne’s Soft Pretzels are a classic snack loved by many for their golden crust and tender, chewy interior. This recipe brings the taste of a favorite mall treat right to your home oven, perfect for any time you crave a warm, salty bite.

Ingredients

• 2 (0.25-ounce) packages active dry yeast
• ½ cup plus 1 teaspoon sugar
• 1 ¾ cups warm water
• 5 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 9 cups water
• ½ cup baking soda
• Coarse salt for topping
• ¼ cup melted butter for topping

Instructions

1. Step 1: In a small bowl, combine the active dry yeast with warm water and 1 teaspoon of sugar. Let it sit for about 10 minutes until it becomes foamy.
2. Step 2: In a stand mixer, mix together the flour, remaining sugar, and kosher salt. Add the yeast mixture and vegetable oil, then knead until the dough is smooth.
3. Step 3: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat your oven to 425°F (220°C).
4. Step 4: In a large pot, bring 9 cups of water and the baking soda to a boil. While waiting, divide the dough into equal pieces and roll each piece into a long rope. Shape the ropes into classic pretzel forms.
5. Step 5: Boil each pretzel in the baking soda water for 20 to 30 seconds. Remove with a slotted spoon and place on parchment-lined baking sheets. Sprinkle generously with coarse salt.
6. Step 6: Bake the pretzels for 8 to 10 minutes or until they turn golden brown. Once baked, brush each pretzel with melted butter while still warm to add flavor and shine.

Tips & Variations

• For a sweeter twist, sprinkle cinnamon sugar on the pretzels instead of coarse salt before baking.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
• Make mini pretzel bites by cutting the dough into small pieces and shaping them into knots.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes to refresh their softness. Avoid microwaving as it can make them tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before shaping and baking.

Why do I boil pretzels in baking soda water?

Boiling the pretzels in baking soda water gives them their signature chewy crust and helps the dough brown beautifully during baking.

Auntie Anne’s Soft Pretzels Recipe

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Auntie Anne’s Soft Pretzels are a classic American snack known for their golden crust, chewy texture, and a perfect balance of salty and buttery flavors. This recipe guides you through making soft pretzels from scratch, starting with yeast activation, dough preparation, baking soda boiling bath for that signature crust, and finishing with a buttery drizzle and coarse salt topping.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 (0.25-ounce) packages active dry yeast
• ½ cup plus 1 teaspoon sugar
• 1 ¾ cups warm water
• 5 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil

Boiling Bath

• 9 cups water
• ½ cup baking soda

Topping

• Coarse salt for topping
• ¼ cup melted butter for topping

Instructions

1. Activate the Yeast: Combine the two packages of active dry yeast with 1 ¾ cups of warm water and ½ cup plus 1 teaspoon sugar. Let the mixture sit for about 10 minutes, until it becomes foamy, indicating the yeast is active.
2. Prepare the Dough: In a stand mixer bowl, combine the 5 cups of all-purpose flour, the remaining sugar, and 2 teaspoons kosher salt. Add the yeast mixture and 1 tablespoon vegetable oil, then mix until a smooth dough forms.
3. First Rise: Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F (220°C).
4. Prepare the Boiling Bath: In a large pot, bring 9 cups of water mixed with ½ cup baking soda to a rolling boil. This alkaline bath is essential for creating the signature pretzel crust.
5. Shape the Pretzels: Divide the risen dough into equal pieces. Roll each piece into a rope and twist it into the traditional pretzel shape.
6. Boil the Pretzels: Carefully lower each shaped pretzel into the boiling baking soda water bath. Boil each for 20-30 seconds to develop the chewy texture and golden crust.
7. Bake the Pretzels: Remove the boiled pretzels with a slotted spoon and place them on parchment-lined baking sheets. Sprinkle the tops generously with coarse salt. Bake in the preheated oven for 8-10 minutes, or until golden brown.
8. Finish with Butter: Remove the pretzels from the oven and immediately brush each one with ¼ cup of melted butter for a rich and shiny finish. Serve warm.

Notes

• Ensure the water for activating yeast is warm (around 110°F) but not too hot to avoid killing the yeast.
• Boiling the pretzels in baking soda water is key for the traditional pretzel texture and flavor.
• Use coarse salt rather than fine table salt for topping to get a pleasant crunch and saltiness.
• For extra flavor, consider brushing the pretzels with garlic butter or sprinkling with cinnamon sugar instead of coarse salt.
• The dough can be refrigerated overnight for a slower rise and developed flavor.

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