Auntie Anne’s Pretzel Recipe

I can’t wait to share my Soft Pretzel Recipe and the one unexpected step that turns simple pantry staples into a party-ready snack with honey mustard and cheese dip.

I’ll keep this short I love these Auntie Anne’s copycats because they hit every note: soft, slightly sweet and totally addictive. After messing with a few tricks I finally landed on what I call the Best Soft Pretzel Recipe Homemade, the kind of Homemade Pretzels Soft that makes you stop mid-bite and wonder why you ever bought them instead.

There’s something almost magical about active dry yeast and a touch of baking soda that gives the crust its chew and glossy color. Serve them with honey mustard or a gooey cheese dip and people will actually argue over the last one.

Ingredients

• All purpose flour: lots of carbs, gives chew and structure, low in fiber and protein.
• Active dry yeast: living cells that make dough rise, add flavor, tiny B vitamin source.
• Baking soda: alkaline bath, creates that pretzel crust and deep brown color, not eaten alone.
• Unsalted butter: adds fat, rich mouthfeel, gives tender crumb and flavor, lots calories though.
• Honey: sweet natural sugar, adds moisture and sticky glaze when warmed, not low calorie.
• Dijon mustard: tangy bite, vinegar sharpness balances sweet honey, low calories, adds zip.
• Sharp cheddar: melty, packs protein and fat, makes creamy cheese dip, salty and bold.

Ingredient Quantities

• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 4 cups all purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter, melted plus extra for brushing
• 1 large egg (for egg wash)
• 10 cups water (for baking soda bath)
• 2/3 cup baking soda
• coarse pretzel salt or coarse sea salt for sprinkling, to taste
• 1 tablespoon vegetable oil or neutral oil (to oil the bowl)
• For honey mustard dip: 1/2 cup honey
• For honey mustard dip: 1/4 cup Dijon mustard
• For honey mustard dip: 1/4 cup mayonnaise
• For cheese dip: 2 tablespoons unsalted butter
• For cheese dip: 2 tablespoons all purpose flour
• For cheese dip: 1 cup whole milk
• For cheese dip: 1 1/2 cups shredded sharp cheddar cheese
• For cheese dip: 1/4 teaspoon salt plus a pinch of cayenne or paprika (optional)

How to Make this

1. In a large bowl stir 1 1/2 cups warm water (about 110°F) with 1 tablespoon sugar, sprinkle 2 1/4 teaspoons active dry yeast on top and let sit 5 minutes until foamy, then stir in 3 tablespoons melted butter.

2. Add 4 cups all purpose flour and 1 teaspoon kosher salt to the yeast mixture and mix until a shaggy dough forms, then turn out onto a floured surface and knead about 5 to 7 minutes until smooth and slightly springy, add a little flour if it’s sticky but don’t overdo it.

3. Lightly oil a clean bowl with 1 tablespoon vegetable oil, place the dough in it, cover with a towel or plastic wrap and let rise in a warm spot about 45 to 60 minutes or until doubled.

4. Preheat oven to 450°F and line two baking sheets with parchment or silicone mats. Meanwhile bring 10 cups water and 2/3 cup baking soda to a boil in a wide pot.

5. Punch the dough down, divide into 8 to 10 equal pieces. Roll each piece into a rope about 18 to 24 inches long and twist into pretzel shapes, or make knots whatever works for you.

6. Using a slotted spatula carefully lower each pretzel into the boiling baking soda bath for about 30 seconds, flip once so both sides get a quick dip, then transfer back to the prepared baking sheet. Don’t crowd the pan.

7. Beat the 1 large egg and lightly brush the tops of the pretzels, sprinkle with coarse pretzel salt or coarse sea salt to taste, then bake 10 to 12 minutes until deep golden brown.

8. As soon as they come out brush with a little more melted butter, let cool a few minutes on a rack so they firm up slightly, then serve warm. They’re best eaten the same day but you can reheat them.

9. For the honey mustard dip whisk together 1/2 cup honey, 1/4 cup Dijon mustard and 1/4 cup mayonnaise until smooth, taste and tweak if you want it sweeter or tangier.

10. For the cheese dip melt 2 tablespoons unsalted butter in a small saucepan, whisk in 2 tablespoons flour and cook 1 minute, slowly whisk in 1 cup whole milk and simmer until thickened, remove from heat and stir in 1 1/2 cups shredded sharp cheddar, 1/4 teaspoon salt and a pinch of cayenne or paprika if you like heat, keep warm and serve with the pretzels.

Equipment Needed

1. Large mixing bowl for proofing and mixing dough
2. Measuring cups and spoons (for water, flour, sugar, baking soda etc)
3. Wooden spoon or silicone spatula to stir the dough
4. Floured work surface and bench scraper to divide and shape dough
5. Large, wide pot for the boiling baking soda bath
6. Slotted spatula or spider skimmer to lower and lift pretzels from the bath
7. Baking sheets lined with parchment paper or silicone mats
8. Pastry brush for the egg wash and melted butter
9. Small saucepan and whisk for the cheese dip, plus a bowl and whisk for the honey mustard dip

FAQ

Auntie Anne’s Pretzel Recipe Substitutions and Variations

• Warm water: try warm whole milk or warmed oat or almond milk, same temp about 110 F. Makes the dough richer and a bit softer, not quite as chewy.
• Active dry yeast: swap for instant yeast, use the same amount and you can mix it right into the flour with no proofing, saves time and still puffs up good.
• All purpose flour: use bread flour one to one for a chewier, more elastic pretzel. If you go half whole wheat, add a little extra water cause whole wheat soaks more.
• Coarse pretzel salt: flaky sea salt or coarse kosher salt work great, or try smoked sea salt for a fun twist, sprinkle just before baking so it sticks.

Pro Tips

1) Check your yeast by feel not just time. If the water isnt warm enough the yeast wont foam and the dough will be dense, so give it a sniff and a look, it should smell yeasty and look bubbly, if not toss it and start again.

2) Keep the dough a little tacky, dont keep adding flour while kneading, that makes the pretzels heavy. Knead until it feels smooth and springs back a bit, and rest it covered in a lightly oiled bowl so the skin doesnt form.

3) In the soda bath make sure the water is really boiling and dont leave pretzels in there too long, just a quick flip so the surface gets that alkaline treatment or you wont get the proper chewy crust. Use a slotted spoon and dont crowd the pot or theyll stick together.

4) For color and shine thin your egg wash with a teaspoon of water, brush once before baking and right after baking slap on more melted butter while theyre hot, that keeps them soft inside and gives a glossy crackly outside.

5) For dips and storage: grate real cheese yourself and melt the sauce slowly on low while whisking so it stays smooth, if it gets grainy add a splash of milk and whisk more. To keep pretzels best store short term in a paper bag, reheat in a hot oven not the microwave, or freeze them and reheat from frozen for almost fresh results.