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Auntie Anne's Pretzel

This copycat recipe brings the iconic Auntie Anne's pretzel experience straight to your kitchen. These pretzels nail that golden-brown exterior and impossibly soft interior with a combination of a quick baking soda bath and generous butter glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 large pretzels
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/2 cups warm water 110-115°F
  • 2 tablespoons light brown sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 4 1/2 cups all-purpose flour plus more for dusting
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons fine salt
For the Baking Soda Bath
  • 10 cups water
  • 2/3 cup baking soda
For the Topping
  • 4 tablespoons unsalted butter melted
  • Coarse pretzel salt or kosher salt

Equipment

  • Stand mixer with dough hook (or large mixing bowl)
  • Large pot for boiling water
  • Two large baking sheets
  • Parchment paper or silicone baking mats
  • Slotted spoon or spider strainer
  • Pastry brush
  • Kitchen towel
  • Measuring cups and spoons
  • Instant-read thermometer (optional but helpful)

Method
 

  1. Combine the warm water (110-115°F), brown sugar, and yeast in your mixer bowl or large mixing bowl. Let the mixture sit for 5-7 minutes until it becomes foamy on top.
  2. Add the flour, melted butter, and salt to the yeast mixture. Mix on low speed with the dough hook for 4-5 minutes until a smooth, elastic dough forms that pulls away from the bowl sides. The dough should feel slightly tacky but not sticky.
  3. Form the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel and let it rise in a warm spot for 45-60 minutes until doubled in size.
  4. Punch down the dough and divide it into 8 equal pieces (each about 4 ounces). Roll each piece into a 22-inch rope, keeping the rope slightly thicker in the middle and tapered at the ends.
  5. Form a U-shape with the rope, cross the ends over each other twice, then fold them down and press onto the bottom curve of the U to create the traditional pretzel shape.
  6. Line your baking sheets with parchment paper. Bring the 10 cups of water to a rolling boil in your large pot, then carefully add the baking soda slowly (it will foam vigorously).
  7. Lower the heat to a gentle simmer. Carefully place one pretzel at a time into the bath for 20-30 seconds per side, using your slotted spoon to flip it.
  8. Transfer the boiled pretzels to your prepared baking sheets, spacing them about 2 inches apart. Sprinkle generously with coarse salt while they're still wet.
  9. Bake at 450°F for 10-12 minutes until deep golden brown.
  10. The moment the pretzels come out of the oven, brush them liberally with melted butter on all surfaces. Serve warm within the first 30 minutes for peak deliciousness.

Notes

These pretzels are best served warm within a few hours of baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat by spritzing with water, wrapping in foil, and heating at 350°F for 5-7 minutes. The baking soda bath is essential for authentic pretzel flavor and color.