This copycat Auntie Anne’s pretzel recipe creates homemade soft pretzels that are buttery, salty, slightly sweet, and easy to make from scratch. They’re perfect for serving as a snack or party appetizer, and delicious alongside soup or chili!
These are delicious on their own, but beer cheese dip or queso make great dipping options. Yellow mustard is a classic choice too.
Photography by BEA MORENO.
If my oldest son had to pick one favorite food to live on forever, it would definitely be soft pretzels! Gibbs learned to love them at a very young age, so it’s no surprise that his top pick when we’re out and about is Auntie Anne’s. You can’t beat that mall classic!
This recipe (slightly adapted from Joanna Gaines’ Magnolia Table cookbook) captures everything that makes those pretzels so irresistible: a slightly sweet dough, a quick baking soda bath for that signature chewy crust, and a generous brush of melted butter at the end.
Before You Get Started
A few tips to set you up for pretzel success:
- Don’t skip the baking soda bath. This quick step is what gives soft pretzels their signature flavor, deep golden color, and chewy-on-the-outside, soft-on-the-inside texture. Without it, you’ll end up with something closer to a regular bread roll.
- Sprinkle the salt while the pretzels are still wet. Add coarse salt immediately after removing pretzels from the baking soda bath. The moisture helps it stick. I use pretzel salt from our local country market (or online), but coarse sea salt works well too.
- Don’t boil longer than 30 seconds. The baking soda bath should be quick. If pretzels stay in too long, they can develop a metallic taste.
- Add flour if your dough is too sticky. After kneading, the dough should be smooth and slightly tacky but not clinging to your hands. If it feels more like a thick paste, add flour one tablespoon at a time until it comes together.
These pretzels are absolutely amazing! They taste exactly like Auntie Anne’s. I followed the recipe exactly, and my kids enjoyed rolling and twisting the pretzels… so did I! We left some plain, had some with butter, and some with cinnamon sugar. They were a perfect treat, and they’re already asking for more!
– Selena
How to Make Homemade Soft Pretzels
This simple copycat Auntie Anne’s recipe comes together in about two hours, including rising time. The dough only rises once, and you probably already have everything you need.
Step 1: Activate the Yeast
Combine the yeast, 1 teaspoon of sugar, and warm water (about 100-110°F) in a small bowl. Let it rest for 10 minutes.
You’ll know the yeast is ready when it looks foamy and smells slightly bread-like. If nothing happens, your yeast may be expired or the water temperature was off. Start fresh with new yeast.
Step 2: Make the Dough
Add the flour, remaining sugar, kosher salt, oil, and yeast mixture to a stand mixer fitted with the dough hook. Mix on medium-low speed for about 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
No stand mixer? You can absolutely make these by hand. Stir the ingredients together with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 8-10 minutes until smooth. It takes a bit more effort, but the results are just as good.
⇢ Texture/Consistency Note: The finished dough should be smooth and slightly tacky. If it’s sticking to everything, work in a little more flour.
Step 3: Let the Dough Rise
Transfer the dough to a greased bowl and turn it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rest in a warm spot until doubled in size, about 1 hour. The dough is ready when you can poke it and the indent stays.
Near the end of the rising time, preheat your oven to 425°F and line two baking sheets with parchment paper.
Step 4: Shape the Pretzels
Punch down the dough to release the air and turn it onto a lightly floured surface. Divide it into 12 equal pieces using a bench scraper or sharp knife.
Roll each piece into a rope about 22-24 inches long. It’s just like playing with Play-Doh! If the dough springs back as you roll, let it rest for a minute before continuing.
To shape the classic pretzel: lift both ends of the rope, twist them once, then fold the twisted section down and press the ends gently onto the bottom curve.
⇢ Quick Tip: If your pretzels puff up a lot during baking and look more like garlic knots, try squeezing the dough gently as you roll it into ropes. This releases some of the air and helps them hold their shape better. That said, a puffy pretzel is absolutely delicious too!
Don’t worry if your shapes aren’t perfect. Homemade charm is part of the appeal, and they’ll all taste amazing. If you’ve ever made cinnamon rolls, the rolling technique is similar.
Step 5: Boil in the Baking Soda Bath
While you shape the dough, bring 9 cups of water and ½ cup of baking soda to a boil in a large pot. Stir to make sure the baking soda dissolves completely.
Working with 1-2 pretzels at a time, drop them into the boiling water for 20-30 seconds. Don’t boil them longer than 30 seconds, or they may develop a metallic taste. Use a slotted spatula to lift each pretzel out, letting the excess water drip off, then transfer to your prepared baking sheet.
⇢ What the baking soda bath does: This step is the secret to real soft pretzel flavor and texture. The alkaline water creates a chemical reaction on the surface of the dough that produces the signature deep golden color, slightly chewy crust, and distinctive “pretzel” taste you can’t get any other way.
⇢ Add Salt Immediately: Sprinkle the pretzels with coarse salt immediately after placing them on the baking sheet, while they’re still wet. The moisture helps the salt stick. Arrange 6 pretzels on each pan.
Step 6: Bake and Brush with Butter
Bake the pretzels at 425°F until golden brown, about 8-10 minutes. The tops should be a rich, deep golden color and the edges will look slightly crisp.
While the pretzels are still hot, brush them generously with melted butter. Don’t be shy here! The butter is what makes these taste like the real thing.
Serve immediately for the best texture.
Dipping Sauces for Soft Pretzels
These buttery soft pretzels are perfection on their own, but dipping sauces make them even more fun. Here are some favorites:
- Cheese dips: Beer cheese dip, queso, or spinach dip are all crowd-pleasers.
- Mustard: Classic yellow mustard is always a hit, or try honey mustard dressing for something a little sweeter.
- Other easy options: Marinara sauce, ranch dip (mix ranch seasoning with sour cream), or even cream cheese.
Make-Ahead and Storage Tips
Make Ahead: The prepared pretzel dough can be refrigerated for up to 24 hours or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight before shaping.
How to Store: Soft pretzels are best enjoyed warm, straight from the oven. You can store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month, but the pretzels won’t stay as chewy on the outside.
How to Reheat: For a quick warm-up, microwave for 15-30 seconds. For better results, preheat your oven or toaster oven to 325°F, wrap the pretzel in foil, and bake for 5 minutes. Skip the foil if you want a crispier exterior.
Easy Variations
- Soft Pretzel Bites: Divide the dough into 12 pieces as directed, roll each into a rope, then cut into bite-size pieces. Proceed with the baking soda bath and baking, but watch them closely since they’ll bake faster (about 6-8 minutes).
- Cinnamon Sugar Pretzels: Skip the coarse salt. After baking, brush with melted butter and sprinkle generously with cinnamon sugar. These are a sweet treat, similar to cinnamon sugar apple muffins.
- Everything Bagel Pretzels: Replace the coarse salt with everything bagel seasoning for a savory twist.
- Cheesy Pretzels: Sprinkle the tops with grated Parmesan or shredded cheddar before baking.
- Seasoned Pretzels: Try Cajun seasoning, garlic butter seasoning, or even ranch pretzels for a different flavor profile.
This recipe was a winner!! The pretzels tasted SO good, perfect texture and the recipe wasn’t as complicated as I thought it would be. Well worth the time and effort.
– Lena
Frequently Asked Questions
What does the baking soda bath do for soft pretzels?
The baking soda bath is what gives soft pretzels their signature flavor, color, and texture. When the dough hits the alkaline water, a reaction occurs on the surface that creates that deep golden-brown crust, slightly chewy exterior, and distinctive “pretzel” taste. Without it, you’d have something closer to a regular bread roll.
Do you have to boil pretzels in baking soda?
For authentic soft pretzel flavor and texture, yes. The baking soda bath only takes a few minutes and makes a big difference in the final result. If you skip it, the pretzels will still be edible but won’t have that characteristic pretzel taste or chewy crust.
How do I get salt to stick to my pretzels?
Sprinkle the coarse salt on immediately after removing the pretzels from the baking soda bath, while they’re still wet. The moisture helps the salt adhere. If you wait until after baking, the salt won’t stick as well.
Can I make soft pretzels without a stand mixer?
Absolutely! Stir the ingredients together with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8-10 minutes until smooth. It takes a bit more effort, but the results are just as good.
Why is my pretzel dough too sticky?
If your dough feels more like a thick paste than a smooth ball, it needs more flour. Add flour one tablespoon at a time, kneading after each addition, until the dough is smooth and slightly tacky but no longer sticks to your hands. Humidity and slight variations in flour measurement can cause this.
More Homemade Bread Recipes
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Auntie Anne’s Soft Pretzels
Ingredients
- 2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
- ½ cup plus 1 teaspoon sugar
- 1 ¾ cups warm water (about 100-110°F)
- 5 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing the bowl
- 9 cups water
- ½ cup baking soda
- Coarse salt or pretzel salt, to taste
- ¼ cup melted butter
Instructions
- Activate the yeast. Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let rest for 10 minutes to activate the yeast. It should look foamy.
- Make the dough. In a stand mixer fitted with the dough hook, whisk together the flour, the remaining ½ cup of sugar, and the kosher salt. Add the oil and the yeast mixture. Mix on medium-low speed for about 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Let the dough rise. Transfer the dough to a greased bowl and turn to coat all sides. Cover and let rest in a warm place until doubled in size, about 1 hour.
- Prepare for shaping. Near the end of the rising time, preheat the oven to 425°F. Line two baking sheets with parchment paper. Bring the 9 cups of water and baking soda to a boil on the stovetop, stirring to dissolve the baking soda.
- Shape the pretzels. Punch down the dough to release the air. Turn onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope about 22-24 inches long. Twist each rope into a traditional pretzel shape by lifting both ends, twisting once, then folding the twisted section down and pressing the ends onto the bottom curve.
- Boil in the baking soda bath. Drop 1-2 pretzels at a time into the boiling water for 20-30 seconds. Do not boil longer than 30 seconds, or the pretzels may have an unpleasant metallic taste. Use a slotted spatula to lift each pretzel out, shake off excess water, and place on the prepared baking sheet. Sprinkle immediately with coarse salt while still wet. Arrange 6 pretzels on each pan.
- Bake. Bake at 425°F until golden brown, about 8-10 minutes.
- Brush with butter. Brush the warm pretzels generously with melted butter and serve immediately.
Notes
- For less-sweet pretzels: Reduce the sugar to ¼ cup or less if you prefer a more traditional, less-sweet dough.
- No stand mixer? Stir ingredients together with a wooden spoon, then knead by hand on a floured surface for 8-10 minutes until smooth.
- Dough too sticky? Add flour one tablespoon at a time until the dough is smooth and slightly tacky but not sticking to your hands.
- Why the baking soda bath matters: This step creates the signature pretzel flavor, deep golden color, and chewy exterior. Don’t skip it!
- Getting salt to stick: Sprinkle coarse salt on immediately after the baking soda bath, while the pretzels are still wet.
- For pretzel bites: Cut the ropes into bite-size pieces instead of shaping into pretzels. Bake for 6-8 minutes, watching closely.
- Make ahead: Refrigerate the dough for up to 24 hours or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator.
- Storage: Store at room temperature in an airtight container for up to 2 days, or freeze for up to 1 month.
- Reheating: Microwave 15-30 seconds, or wrap in foil and bake at 325°F for 5 minutes. Skip the foil for a crispier exterior.
- Recipe source: Comes from Joanna Gaines’ cookbook, Magnolia Table.
Nutrition
Originally published in December, 2020, this recipe was updated in February, 2026.
These are a must when I have parties now! Everyone loves them! I need to get better about making the dough ahead of time and freezing it to save myself time. I make these as pretzel bites rather than whole pretzels.
Thank you so much! That makes me happy to hear. 🙂