I love whipping up this Homemade Soft Pretzels recipe using 1 1/2 cups water, salt, active dry yeast, a hint of sugar, and all-purpose flour. With melted butter in the dough and a baking soda bath for that signature texture, it tastes just like the mall pretzel stand but with my own personal twist.

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I recently stumbled upon this Auntie Anne’s Mall Pretzels copycat recipe and decided to try it out in my kitchen. I’ve always been a fan of soft pretzels and this recipe brings back memories of crunchy pretzel stands at the mall.

I started off by mixing warm water, salt, active dry yeast, and granulated sugar – its aroma really gave me a hint of what was about to come. Then I carefully folded in the flour and melted unsalted butter for the dough to create that signature soft texture.

Once the dough was ready, boiling it in a solution of water and baking soda set the foundation for that unique pretzel taste. After brushing them with additional melted butter, my homemade bread creation turned out amazing.

I’ve always been a fan of copykat recipes and this one is perfect for anyone looking for a fun and easy soft pretzel recipe to try at home for a party snack or just a casual treat.

Why I Like this Recipe

I really love this recipe for a few reasons. First, it makes me feel like I’m recreating those mall pretzels I used to get all the time—I mean, it’s such a cool copycat version of Auntie Anne’s and nothing beats that home-made, buttery taste that reminds me of simpler times.

Second, I dig how simple it is to follow. Sure, the recipe might seem a bit long at first glance, but rolling out the dough, shaping it into pretzels, and even boiling it in that baking soda water is pretty fun to do, and it always makes cooking feel like an adventure.

Another thing is the dipping options. I love that I can dunk these pretzels in warm cheddar cheese sauce or whip up a sweet mustard dip—sometimes I even mix them up depending on my mood. There’s just something special about having a few little twists to enjoy with every bite.

Lastly, I really appreciate the hands-on experience of working with dough. It sometimes gets messy and a bit frustrating, but when they finally come out golden brown, I feel a huge sense of accomplishment that makes the whole effort totally worth it.

Ingredients

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Warm water activates the yeast and builds a soft, chewy dough.
Salt intensifies flavor, supports dough structure, and balance sweetness unexpectedly.
Active dry yeast helps dough rise, giving it a light texture and a slight protein boost.
Granulated sugar feeds the yeast for a golden, mildly sweet pretzel crust.
All-purpose flour supplies carbs and structure, transforming ingredients into a tasty dough.
Unsalted butter improvise texture and add a rich, subtle flavor to the dough.
Baking soda creates the pretzel’s signature chewy crust when boiled in a soda solution.
Water hydrates ingredients and helps in creating tender pretzels during boiling.
Extra melted butter gives a shiny finish, boosting both taste and appeal.

Ingredient Quantities

1 1/2 cups warm water (about 110°F)

2 teaspoons salt

1 package active dry yeast (2 1/4 teaspoons)

2 tablespoons granulated sugar

4 cups all-purpose flour

1/4 cup unsalted butter, melted (for the dough)

10 cups water (for boiling the pretzels)

2/3 cup baking soda (for the boiling solution)

2 tablespoons unsalted butter, melted (for brushing the pretzels)

How to Make this

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1. In a large bowl, mix the 1 1/2 cups of warm water, 2 tablespoons of sugar and the package of active dry yeast. Let it sit for about 5 mins until it looks frothy.

2. Stir in 2 teaspoons of salt and 1/4 cup of melted butter to the yeast mixture then gradually add in the 4 cups of all-purpose flour until a soft dough forms.

3. Turn the dough out on a lightly floured surface and knead for about 5 mins until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise for about an hour until doubled in size.

4. Preheat your oven to 450°F. Meanwhile, bring 10 cups of water and 2/3 cup of baking soda to a boil in a large pot.

5. Once the dough has risen, punch it down and divide it into pieces. Roll each piece into a long rope and shape them into pretzels.

6. Carefully drop each pretzel into the boiling water one at a time, letting it boil for about 30 seconds. Use a slotted spatula to turn them so they cook evenly.

7. Remove the pretzels from the water and arrange them on a baking sheet.

8. Brush the pretzels with 2 tablespoons of melted butter. Sprinkle a little extra salt over them if you want.

9. Bake the pretzels in the preheated oven for 12 to 14 mins until they are a nice golden brown.

10. Let them cool slightly before enjoying with your favorite dip, like warm cheddar cheese sauce or a homemade sweet mustard dip.

Equipment Needed

1. Large mixing bowl for mixing the yeast, water, sugar, and butter in
2. Measuring cups and spoons to accurately measure water, sugar, salt, butter, flour, and baking soda
3. A mixing utensil or spoon to stir the ingredients
4. A clean, lightly floured surface or countertop for kneading the dough
5. A greased bowl for letting the dough rise
6. A large pot to boil the water and baking soda solution
7. A slotted spatula to carefully lift and turn the pretzels in the boiling water
8. A baking sheet for arranging the pretzels before baking
9. A pastry brush to brush melted butter on the pretzels after boiling

FAQ

Q: How do I know if the yeast is active?

A: When you mix the yeast with warm water and sugar it should start to bubble within 5-10 minutes so if it doesn’t, try using a new package.

Q: Why do I boil the pretzels before baking?

A: Boiling in water with baking soda helps create that signature crust and gives them a tangy flavour thats hard to beat.

Q: Can I use a different type of flour?

A: It’s best to use all-purpose flour for this recipe. If you try another kind, your pretzels might not turn out as soft and chewy.

Q: Do I need to let the dough rise?

A: Yes, letting the dough rest until it slightly doubles in size is key to getting pretzels that are light on the inside.

Q: How long should I bake the pretzels?

A: Bake them until they turn a nice golden brown which usually takes around 12-15 minutes but keep an eye on them cuz ovens can vary.

Auntie Anne’s Mall Pretzels Copycat Recipe Substitutions and Variations

If you dont have warm water, you can use warm milk instead but keep an eye on the dough coz milk adds a bit more richness and might change the texture.
You can swap granulated sugar with honey or maple syrup, but remember these are sweeter so you might want to reduce the amount a little bit.
If you dont have all-purpose flour, bread flour can work too. It makes the pretzels a bit chewier though so adjust the liquid if needed.
Instead of unsalted butter in the dough or for brushing later, you can use margarine or even a light vegetable oil.
For active dry yeast, instant yeast is a good alternative. Just use about 25% less if you decide to go with that option.

Pro Tips

1. Make sure the water is actually warm, not hot; too hot can kill the yeast and your dough will not rise right.
2. Don’t crowd the boiling pot when dipping the shaped pretzels. This helps them cook evenly so they don’t turn out soggy or uneven.
3. After boiling, brush the pretzels with melted butter promptly; this helps them develop that nice, shiny crust and adds extra flavor.
4. If the dough feels too sticky when you’re kneading, add a little more flour a bit at a time. But be careful, cause too much flour can make the pretzels tough.