Description
Enjoy the classic, golden-brown Auntie Anne’s Soft Pretzels made at home from scratch. These soft and chewy pretzels are boiled in a baking soda bath before baking to get that signature texture and are brushed with melted butter for extra flavor. Perfect as a snack or party treat!
Ingredients
Scale
Yeast Mixture
- 2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
- 1 teaspoon sugar
- 1 ¾ cups warm water (about 100-110° F)
Dough
- 5 cups all-purpose flour, plus more for rolling
- ½ cup sugar
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing the bowl
Baking Soda Bath
- 9 cups water
- ½ cup baking soda
For Topping
- Coarse salt, to taste
- ¼ cup melted butter
Instructions
- Activate Yeast: Combine the yeast, 1 teaspoon sugar, and warm water in a small bowl. Let sit for 10 minutes until the yeast becomes foamy, indicating it’s active.
- Make Dough: In a stand mixer with a dough hook, mix the flour, remaining ½ cup sugar, and kosher salt. Add the vegetable oil and activated yeast mixture. Mix on medium-low speed for about 5 minutes until smooth dough forms.
- First Rise: Transfer the dough to a greased bowl, turning to coat all sides with oil. Cover and let rise in a warm spot until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F and line two baking sheets with parchment paper.
- Prepare Baking Soda Bath: Bring 9 cups water and ½ cup baking soda to a boil on the stovetop. Stir to dissolve the baking soda.
- Shape Pretzels: Punch down risen dough and turn onto a floured surface. Divide the dough into 12 equal pieces and roll each piece into a long rope about 22-24 inches. Twist each rope into traditional pretzel shapes.
- Boil Pretzels: Boil 1-2 pretzels at a time in the baking soda bath for 20-30 seconds. Remove with a slotted spatula, shaking off excess water, and place on prepared baking sheets. Sprinkle coarse salt on top. Repeat with all pretzels, dividing them evenly across the two sheets.
- Bake: Bake the pretzels at 425°F until golden brown, about 8-10 minutes.
- Finish: Brush the warm pretzels with melted butter and serve immediately for the best taste and texture.
Notes
- The pretzel dough can be refrigerated up to 24 hours or frozen in an airtight container for 2-3 months.
- To use frozen dough, thaw overnight in the refrigerator before shaping.
- Do not boil the pretzels for more than 30 seconds to avoid a metallic taste.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
