Everyone adores Auntie Anne’s pretzels. The moment you step into the mall, the irresistible aroma hits you, making it impossible not to want one. That perfect mix of crunchy, chewy, and buttery deliciousness is simply hard to resist.

This recipe lets you create these incredibly irresistible pretzels at home, filling your kitchen with that amazing aroma. They’re simple to prepare, needing just a basic dough and some time to rise. Shaping the pretzels is straightforward and enjoyable, making it a great activity to do with friends, family, or kids.

If you need more pretzels, simply double the recipe. They store well in the freezer—just reheat when you want to serve. Pair them with mustard, cheese dip, or any other topping, whether sweet or savory. For a fun option, try them with beer cheese dip or drizzle with chocolate or caramel sauce for a sweet and salty combo.

Ingredients

For the Dough:

• 2 cups (500 grams) milk
• 4 tablespoons (56 grams) salted butter
• 1/3 cup (70 grams) packed brown sugar
• 2 teaspoons active dry yeast
• 5 cups (745 grams) all-purpose flour
• 2 teaspoons salt

For the Topping:

• 2 cups (454 grams) warm water
• 1/3 cup (90 grams) baking soda
• 4 tablespoons (56 grams) melted butter
• Pretzel salt, as needed

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

Warm 2 cups (500 grams) of milk in a small saucepan. Make sure it doesn’t boil—just heat it until it’s hot throughout.

03

Mix in 4 tablespoons (56 grams) of salted butter and 1/3 cup (70 grams) of packed brown sugar into the warm milk. Stir until the butter melts and the sugar dissolves completely. Let it cool until it’s slightly warmer than room temperature. If the milk is too hot, it will kill the yeast; if it’s too cold, the dough won’t rise properly (around 100°F is perfect).

04

Sprinkle 2 teaspoons of active dry yeast over the milk mixture and let it sit for a few minutes to soften.

05

Attach the dough hook to your stand mixer and add 5 cups (745 grams) of all-purpose flour and 2 teaspoons of salt. Mix with the dough hook until everything is fully combined and a smooth dough ball forms.

06

Place a clean towel over the bowl and let the dough rest for 1 hour, or until it grows to twice its size. Once risen, press the dough down in the bowl to release the air.

07

Place the dough on a cutting board. Divide it into 10 equal parts. If you want smaller pretzels, cut the dough into more pieces. For the classic Auntie Anne’s look, keep the pieces larger to create those big, thin pretzels.

08

Set your oven to 450°F. Stretch one dough piece into a long, thin strand, roughly 36 inches long.

09

Fold the dough in half, then twist the ends around each other 2 or 3 times.

10

Bring the twisted ends back over the loop to form the traditional pretzel shape, pressing the ends to seal them in place.

11

Mix 2 cups (454 grams) of warm water and 1/3 cup (90 grams) of baking soda in a shallow bowl. Dip each pretzel into the mixture, flipping it to coat both sides.

12

Put the coated pretzels on a baking sheet lined with parchment paper. You can fit about 2 or 3 pretzels on each sheet.

13

Bake the pretzels for 7 to 8 minutes, or until they turn a golden brown color.

14

Lightly coat the pretzels with 4 tablespoons (56 grams) of melted butter.A

15

Add a sprinkle of coarse pretzel salt on top. Enjoy them right away—they’re best when eaten warm and fresh from the oven.

FAQs About Copycat Auntie Anne’s Pretzels Recipe

1. Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast is a great substitute and can save you a little time. Unlike active dry yeast, you don’t need to dissolve it in liquid first—just mix it directly into the dry ingredients. The dough might rise a bit faster, so keep an eye on it.

2. Can I make the dough ahead of time?

Yes, and it’s a great time-saver! After the first rise, you can refrigerate the dough for up to 24 hours. When you’re ready to bake, let it come to room temperature before shaping. If you’re really planning ahead, freeze the dough for up to 3 months. Just thaw it in the fridge overnight, and you’re good to go.

3. Can I use water instead of milk?

You can, but milk adds a richness and tenderness to the dough that water can’t quite match. If you’re out of milk, water will work in a pinch, but the pretzels might be a tad less soft and flavorful.

4. What can I use if I don’t have pretzel salt?

No pretzel salt? No problem! Coarse kosher salt is a great alternative. Just avoid fine table salt—it dissolves too quickly and can make your pretzels overly salty.

5. Why do I dip it in a baking soda bath?

This step is the secret to that iconic pretzel flavor and texture! The baking soda bath gives it their chewy interior, golden-brown crust, and that slightly tangy taste. Don’t skip it—it’s what makes them truly special.

6. Can I make smaller or larger pretzels?

Of course! Want bite-sized pretzels for a party? Divide the dough into smaller pieces. Craving giant pretzels? Go bigger! Just adjust the baking time slightly—smaller pretzels will bake faster, while larger ones might need a few extra minutes.

7. How do I store baked pretzels?

Once baked, store it in an airtight container at room temperature for up to 2 days. To bring back that fresh-from-the-oven magic, reheat them in the oven or toaster.

8. Can I freeze baked pretzels?

Yes, and it’s a great way to have pretzels on hand whenever the craving strikes! Wrap them tightly in plastic wrap or foil, pop them in a freezer-safe bag, and freeze for up to 2 months. Reheat in the oven or microwave for a quick snack.

9. What dips go well with these pretzels?

The possibilities are endless! Go classic with mustard or nacho cheese sauce, or get creative with beer cheese dip for a savory treat. For a sweet twist, try chocolate or caramel sauce—it’s the perfect salty-sweet combo.

10. Why didn’t my seasoned pretzels recipe rise properly?

This can happen if the milk mixture is too hot (which kills the yeast) or too cold (which slows it down). Aim for around 100°F—slightly warm to the touch. Also, make sure your yeast isn’t expired. If it’s old, it might not activate properly.

11. Can I make these pretzels dairy-free?

Absolutely! Swap the milk for a non-dairy alternative like almond or oat milk, and use non-dairy butter. You’ll still get it delicious, just without the dairy.

12. How do I get the pretzels to look shiny?

The secret is a generous brush of melted butter right after they come out of the oven. It gives them that irresistible glossy finish and adds a little extra flavor, too.

13. Can I skip the baking soda bath?

Technically, yes—but you’ll miss out on the classic pretzel texture and flavor. The baking soda bath is what gives them that chewy crust and golden color. Trust us, it’s worth the extra step!

14. How do I know when the seasoned pretzels recipe are done baking?

Look for a deep golden-brown color, which usually takes about 7–8 minutes. Overbaking can make them too hard, so keep an eye on them. When they’re golden and smell amazing, they’re ready!

15. Can I add other toppings besides salt?

Definitely! Get creative with your toppings. Try cinnamon sugar for a sweet version, garlic butter for a savory twist, or everything bagel seasoning for a fun flavor boost. The sky’s the limit!