Copycat Auntie Anne's Pretzels

Auntie Anne's Pretzels

Leah Maroney 

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Rising: 60 mins
  • Yield: 10 pretzels (serves 10)

Everyone loves an Auntie Anne's Pretzel. The second you walk into the mall, you can't help but smell them...and crave them! It's hard to resist their crunchy, chewy, buttery goodness.

They are way easier to make than you think! It requires a very simple dough and a little rise time. Twisting the pretzels is easy to do and is so much fun to do in a group or with kids!

You can easily double this recipe if you need an extra large batch of pretzels. They freeze well and you can toast them up when you're ready to serve!

Ingredients

  • 2 cups milk
  • 1 1/2 tablespoons yeast
  • 1/3 cup brown sugar
  • 4 tablespoons salted butter
  • 2 teaspoons salt
  • 4 1/2 cups all-purpose flour
  • For the Topping:
  • 1/3 cup baking soda
  • 4 tablespoons melted butter
  • pretzel salt

Steps to Make It

  1. Gather your ingredients.

    Auntie Anne's Pretzels
     Leah Maroney
  2. Scald the milk in a small pot. Do not boil; just heat the milk until it is hot all of the way through.

    Auntie Anne's Pretzels
     Leah Maroney
  3. Add the butter and sugar to the hot milk. Stir until the butter melts and the sugar has dissolved. Set it aside and cool until just warm.

    Auntie Anne's Pretzels
     Leah Maroney
  4. Add the yeast to the top of the milk mixture and allow it to soften for a few minutes.

    Auntie Anne's Pretzels
     Leah Maroney
  5. Using the bread hook attachment on your stand mixer, add in the flour and stir with the hook attachment until completely combined and a smooth ball forms.

    Auntie Anne's Pretzels
     Leah Maroney
  6. Cover the bowl with a clean dish towel and allow it to rise for one hour, or until the dough doubles in size. Then punch down the dough in the bowl.

    Auntie Anne's Pretzels
     Leah Maroney
  7. Turn the ball of dough out onto a cutting board. Cut the dough into 10 equal pieces. If you are looking to make smaller pretzels, cut the dough into smaller pieces. This will give you more small pretzels. You need a decent size piece of dough to make the large, skinny pretzels that are Auntie Anne's signature.

    Auntie Anne's Pretzels
     Leah Maroney
  8. Preheat the oven to 450 F. Roll a piece of the dough into a long and very skinny rope, about 36 inches long.

    Auntie Anne's Pretzels
    Leah Maroney 
  9. Loop the dough in half and then twist the ends together 2 or 3 times.

    Auntie Anne's Pretzels
     Leah Maroney
  10. Pull the ends back over the loop to make the classic pretzel shape pressing the ends to make them stick.

    Auntie Anne's Pretzels
     Leah Maroney
  11. Whisk together 2 cups of warm water and the baking soda in a shallow dish. Dip the pretzels into the baking soda bath. Flip and dip the other side.

    Auntie Anne's Pretzels
     Leah Maroney
  12. Place the dipped pretzels onto a parchment lined baking sheet. You should be able to fit two or three onto each baking sheet.

    Auntie Anne's Pretzels
     Leah Maroney
  13. Bake the pretzels for 7 to 8 minutes or until golden brown.

    Auntie Anne's Pretzels
    Leah Maroney 
  14. Brush the pretzels with melted butter.

    Auntie Anne's Pretzels
     Leah Maroney
  15. Sprinkle them with coarse pretzel salt.

    Auntie Anne's Pretzels
     Leah Maroney
  16. Dig in immediately! They are best when they are eaten hot and fresh out of the oven. You can serve them with mustard, nacho cheese sauce, or any savory or sweet dip.

Tips

  • Pretzel salt looks and tastes the best in the recipe, but you can also use a regular coarse salt like Kosher salt.
  • You can substitute the milk with water and non-dairy butter for the butter if you are looking to cut out dairy.