Copycat Auntie Anne’s Soft Pretzels

Why You’ll Love This Recipe

• Quick-rise dough means fresh, warm pretzels in under an hour.
• Just a baking soda dip for that familiar mall-style shine and flavor—no boiling required.
• Soft, fluffy interior with a classic chewy bite and buttery, salty finish.
• Freezer and make-ahead friendly for stress-free snacking or parties.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: All-purpose flour, active dry yeast, light brown sugar, fine sea salt, coarse pretzel salt, baking soda, neutral oil

Full Ingredients

Dough

• 1 1/2 cups warm water (110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp light brown sugar, packed
• 1 tsp fine sea salt
• 4 cups all-purpose flour (480 g), plus more for dusting
• 2 tbsp unsalted butter, melted
• 1 tsp neutral oil (for greasing the bowl)

Baking Soda Dip

• 2 cups very warm water
• 2 tbsp baking soda

Finish & Topping

• 2 tbsp unsalted butter, melted (for brushing after baking)
• 1–2 tbsp coarse pretzel salt (to taste)

Step-by-Step Instructions

Step 1: Bloom the yeast

In the bowl of a stand mixer (or a large mixing bowl), whisk together 1 1/2 cups warm water and 2 tbsp light brown sugar. Sprinkle 2 1/4 tsp active dry yeast over the top, stir, and let sit for 5–8 minutes until foamy. If it does not foam, the yeast is inactive—start again with fresh yeast.

Step 2: Mix and knead the dough

Stir in 1 tsp fine sea salt and 2 tbsp melted butter. Add half the 4 cups (480 g) all-purpose flour and mix until combined, then add the remaining flour gradually. Knead on medium speed (dough hook) or by hand for 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If needed, sprinkle in 1–2 tbsp additional flour or a teaspoon of water to adjust texture.

Step 3: Quick rest and preheat

Lightly oil a clean bowl with 1 tsp neutral oil. Place the dough inside, cover, and let rest for 10–15 minutes to relax the gluten—this quick rest replaces a long rise. Meanwhile, preheat the oven to 450°F (232°C). Line 2 rimmed baking sheets with parchment paper and lightly grease the parchment to prevent sticking.

Step 4: Prepare the baking soda dip

In a shallow dish, dissolve 2 tbsp baking soda in 2 cups very warm water, stirring until mostly dissolved. Keep this by your shaping area so you can dip pretzels right after forming them.

Step 5: Portion and roll the ropes

Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Working one piece at a time, roll into a smooth rope 24–30 inches long. If the dough resists and springs back, rest the rope for 1–2 minutes, then continue. A light dusting of flour on your hands helps keep the ropes smooth.

Step 6: Shape, dip, and salt

Form each rope into a U shape. Cross the ends twice to make a twist, then fold the twist down and press the ends into the base of the U to form a classic pretzel. Dip each pretzel in the warm baking soda solution for about 5 seconds per side, let excess drip off, and place on the prepared baking sheets. Sprinkle generously with coarse pretzel salt. (For sweet pretzels, skip the salt.)

Step 7: Bake to glossy bronze and finish with butter

Bake for 10–12 minutes, rotating pans halfway, until pretzels are deep golden-bronze. Immediately brush each pretzel with 2 tbsp melted butter for that signature sheen and flavor. Serve warm.

Pro Tips

• Measure flour by weight (480 g) for best texture; the dough should feel soft and slightly tacky.
• Rolling tip: Start in the center and roll outward with light pressure for even ropes. Rest briefly if the dough shrinks back.
• For deeper color, use a stronger hot dip: 6 cups water with 1/4 cup baking soda, 10–15 seconds per side. Drain well before baking.
• Use parchment plus a light spray of oil to prevent sticking; pretzel dough loves to cling to dry pans.
• Brush with butter as soon as they leave the oven so it absorbs into the crust and shines.

Variations

• Cinnamon-Sugar: After baking, brush with butter and toss or sprinkle with 1/2 cup granulated sugar mixed with 2 tsp ground cinnamon.
• Garlic-Parmesan: Stir 1 small minced garlic clove into the melted butter, brush on hot pretzels, and finish with 2–3 tbsp finely grated Parmesan and chopped parsley.
• Pretzel Bites: Cut ropes into 1-inch pieces, dip, salt, and bake 8–9 minutes.

Storage & Make-Ahead

Best the day they’re baked. Store leftovers airtight at room temperature up to 1 day. Reheat at 350°F (177°C) for 5–7 minutes to refresh. Freeze baked pretzels up to 2 months; reheat from frozen at 350°F for 10–12 minutes. To make ahead, refrigerate the dough (covered) after Step 2 for up to 24 hours; bring to room temp for 30–45 minutes before shaping. You can also shape and freeze (without dipping); thaw 30 minutes, dip, salt, and bake.

Nutrition (per serving)

Approximate for 1 salted, butter-brushed pretzel: 320 calories; 8 g fat; 51 g carbohydrates; 7 g protein; 2 g fiber; 2 g sugar; 900 mg sodium. Values will vary with salt and butter amounts.