Description

Auntie Anne’s Soft Pretzels recipe recreates the classic, chewy, golden-brown pretzels with a slightly sweet and salty crust. Made with a simple yeast dough, boiled briefly in baking soda water for a perfect texture, and finished with melted butter and coarse salt, these pretzels are perfect for a homemade snack or party treat.

Ingredients

Scale

Yeast Mixture

2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
1 teaspoon sugar (from the total sugar)
1 ¾ cups warm water (about 100-110° F)

Dough

5 cups all-purpose flour, plus more for rolling
½ cup sugar (remaining from total)
2 teaspoons kosher salt
1 tablespoon vegetable oil, plus more for greasing the bowl

Boiling Solution

9 cups water
½ cup baking soda

Finishing

Coarse salt, to taste
¼ cup melted butter

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Instructions

Activate Yeast: Combine the yeast, 1 teaspoon of sugar, and warm water in a small bowl. Let it rest for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: In a stand mixer fitted with a dough hook, whisk together flour, remaining ½ cup sugar, and kosher salt. Add vegetable oil and the activated yeast mixture. Mix on medium-low speed for about 5 minutes until a smooth dough forms.
First Rise: Transfer dough to a greased bowl, turning to coat all sides with oil. Cover and let it rest in a warm spot until it doubles in size, about 1 hour. Meanwhile, preheat oven to 425°F and line two baking sheets with parchment paper.
Prepare Boiling Solution: Bring 9 cups water and baking soda to a boil on the stovetop, stirring to dissolve the baking soda completely.
Shape Pretzels: Punch down the risen dough to release air. Turn onto a floured surface, divide into 12 equal pieces. Roll each into a 22-24 inch rope and twist into traditional pretzel shapes.
Boil Pretzels: Drop 1 or 2 pretzels at a time into the boiling baking soda water for 20-30 seconds. Remove with a slotted spatula and gently shake off excess water. Place on prepared baking sheets and sprinkle with coarse salt. Repeat with remaining pretzels.
Bake: Bake pretzels in the 425°F oven until golden brown, about 8-10 minutes.
Finish and Serve: Brush warm pretzels with melted butter and serve immediately for the best flavor and texture.

Notes

The prepared pretzel dough can be refrigerated for up to 24 hours or frozen airtight for 2-3 months. Thaw frozen dough overnight in the refrigerator before use.
Boiling pretzels in baking soda water gives them their characteristic chewy crust and golden color.
Do not boil pretzels longer than 30 seconds to avoid an unpleasant metallic taste.
Coarse salt is best for sprinkling to maintain traditional texture and appearance.
Brushing with melted butter after baking adds flavor and keeps pretzels soft.

Nutrition

Serving Size: 1 pretzel
Calories: 220
Sugar: 5 g
Sodium: 450 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg