Aunt Annie's Soft Pretzels
recipe at a glance
5 stars - 126 reviews
ready in: 30-60 minutes
serves/makes: 12recipe id: 10770
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)
*Sweet butter, not regular butter, is one of her secrets!
196 calories, 4 grams fat, 34 grams carbohydrates, 5 grams protein per serving
ratings & reviews
|Nov 4, 2013 brainyone
@ALLISE put them in an airtight container and they should stay soft overnight.
Nov 3, 2013 allise
If I would make these for a snack for my daughter's class and made them the night before, would they be hard the next day?
Oct 26, 2013 Sandy Perry
Had a hard time rolling these out until I noticed a kiosk making them...the trick is to let them rise until the dough is real poofy! Then cut it into strips with a pizza cutter. You hardly have to roll them at all! What a difference it makes.
Oct 10, 2013 LeonoraMember since: October 4, 2013
These turned out really well. Very tender and I thought they were quite similar to Auntie Anne's.
Aug 3, 2013 Cyndicue
This recipe was spot on! Almost to easy! I wrapped it around a great hotdog, baked as directed, it was awesome!! Also made regular pretzels, they came out awesome!! Was searching for a non-boil soft pretzel recipe, this is it!!
Jul 31, 2013 s_robinson
SPOT ON! These pretzels are just like the mall kind. Love this recipe. Thank you so much for sharing it.
May 25, 2013 Auntie Anne's EmployeeMember since: July 7, 2012
This is a really great recipe, but as a former Auntie Anne's employee there are two mistakes in it. First the water they use is not luke warm. It's HOT, hot enough we used it to make tea. Second salt the pretzels before you cook them not after. We would roll them, dip them in the water/"secret ingredient" mix and then salt the whole tray before cooking. The salt will be stuck to the pretzel when it's done then just butter them and enjoy!
Mar 24, 2013 sgtry
great recipe, tks or sharing and also the past reviews helps!
Feb 6, 2013 Jenno70
Wow - these are fantastic and can honestly say that they are exactly like the one's you buy in the Mall. I only had to cook them for about 8 minutes at 200 degrees but each oven varies. One thing to be aware is that the soda/water mix can mark your wooden worktops, so make sure you protect them well!! As a family, we love the cinnamon sugar variety and I only make half the recipe to make 6 as they are best eaten warm and do go hard the next day!
So gorgeous and thanks for the recipe!
Jan 30, 2013 pearlbMember since: January 30, 2013
i just finished making these and they taste amazing! Taste just like Aunt Annie's even though I made some adjustments.I used all organic ingredients. I used a combo of hard whole wheat and hard white whole wheat flour (bread flour) + spelt flour. I also used coconut palm sugar in the dough. I didn't let the dough rise the 2nd time as I could see that the pretzels would end up rising so much that they would end up looking like puffy pretzels. It didn't matter because, they did rise slightly while baking and still maintained their pretzel shape.
Prior to baking them on parchment paper that was spray lightly with cooking spray, I dunked them in a pot of simmering water/baking soda mixture until they floated to the top( less than 1 minute).
They baked for about 10minutes and then lightly brushed them with Earth's Balance vegan butter and sprinkled with cinnamon and coconut palm sugar.
The result...delicious! The outsdise was perfectly browned as they should be and the inside was chewy like the pretzels at the mall.
I will make these again. I will also roll them even thinner than i did this time to take into account the fact that they rise so much prior to baking.That way, they will have that classic pretzel shape and not the "puffy" pretzel shape.
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