Auntie Anne's Soft Pretzels

Square side shot of a plate of two homemade soft pretzels just like Auntie Anne's pretzel recipe!

4.84 from 30 votes

These easy homemade soft pretzels are buttery, chewy, salty, and slightly sweet, just like Auntie Anne's! A quick baking soda bath gives them their signature golden crust and classic pretzel flavor.

Course Appetizer, bread, Snacks

Cuisine American

Keyword auntie anne's pretzel recipe, auntie anne's soft pretzel recipe, easy homemade soft pretzels, homemade soft pretzel recipe, how to make soft pretzels, soft pretzel recipe from scratch

Prep Time 40

Cook Time 10

Resting Time 1

Total Time 1 50

Servings pretzels

Calories 266kcal

Author Blair Lonergan

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.

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