If you've ever had an Auntie Anne's soft pretzel, you know there's almost nothing else like it. With this recipe you can make them at home, and the best part they taste just like Auntie Anne's.
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Why do soft pretzels need a baking soda bath?
The baking soda bath is what helps create that chewy texture and flavor we all know and love.
Some people like to boil the water with the baking soda, but you can accomplish the same result with warm water and baking soda. Keep whisking after you dip each pretzel.
Can I make this soft pretzel recipe ahead of time?
You can definitely make this dough the day before you use it and just store it in the refrigerator. When you are ready, let it sit out at room temperature to rise before you form your pretzels.
Or, you can bake them ahead of time and then freeze them.
Do you need coarse pretzel salt?
No, you don't need to have coarse pretzel salt, but if you have the time to get some it's worth it!
Soft Pretzel Recipe
Soft, salty pretzel that taste just like Auntie Anne's recipe!
- 2 ¼ teaspoon active dry yeast (1 package)
- 2 cups warm milk
- 2 tablespoon melted butter cooled
- ¼ cup brown sugar
- 2 teaspoon salt
- 5 cups all-purpose flour
Baking soda bath (to dip raw pretzels in)
- 2 cups warm water
- ⅓ cup baking soda
- 4 tablespoon butter melted
- coarse pretzel salt
Whisk together warm milk and active dry yeast. Let it set for 10 minutes to get foamy.
Add in the cooled melted butter, brown sugar, and salt. Mix for about 2 minutes.
Then, add in the flour (1 cup at a time). Mix well after each addition. When the dough starts to get sticky, switch to a dough hook.
Knead gently in the bowl to get your dough into a uniform ball. Then, place this dough ball in a well-oiled bowl.
Let rise for 1 hour or until the dough as doubled in size.
Punch the center of your dough, then turn out onto a floured surface. Cut evenly into 12 pieces.
At this time pre-heat your oven to 450 degrees Fahrenheit.
Then, whisk the baking soda and warm water together in a large bowl for the pretzel bath.
Take one piece of the pretzel dough and form it into a pretzel shape. Then, carefully dip into the baking soda bath. Whisking before each dip. Continue doing this for all 12 pretzels.
On a lined cookie sheet, bake the pretzels for 6-8 minutes or until golden brown.
Then, lightly brush each pretzel with melted butter and sprinkle with coarse salt.
If you use aluminum foil to line your cookie sheet, make sure to spray with a non-stick cooking spray or the pretzels will stick.
You could also use a parchment paper, but make sure it's safe for an oven temperature of 450 degrees Fahrenheit.
Store any remaining soft pretzels in a ziplock bag.
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