Auntie Anne’s Pretzel Recipe

I adore making my Homemade Pretzels Recipe using a blend of simple yet exceptional ingredients like warm water, granulated sugar, and salt combined in pretzel dough and a unique baking soda bath. With hints of melted butter and a side of honey mustard dip, these soft pretzels are a delicious twist on a classic favorite.

I’ve always been a fan of reinventing classic recipes at home and this Auntie Anne’s pretzel recipe is one of my absolute favorites. I love how the recipe gives you everything you need to create soft, buttery, slightly sweet pretzels right from scratch using ingredients that are likely already sitting in your kitchen.

When I mix warm water with active dry yeast and a little granulated sugar, then combine that with all-purpose flour, salt, and melted butter, I know something delicious is about to happen. The process is all about developing the right dough consistency before giving it a quick dip in a baking soda bath, which really sets up that unique pretzel texture.

And don’t even get me started on the finishing touches like a sprinkling of coarse sea salt or extra melted butter after baking. Plus, the recipe pairs amazingly well with a tangy honey mustard dip or a rich cheese dip made with cheddar and cream cheese.

Trust me, once you try these pretzels, you’ll be hooked.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how simple it is to make from scratch. Even though it’s a bit of work with all the prepping and rising, it still feels doable and fun at the same time. Second, the pretzels come out soft, buttery, and with a slight sweetness that makes them really addictive. I love that they have that chewy texture with a slight crunch from the coarse sea salt. Third, I enjoy making the dips too. The honey mustard and cheese dip totally compliment the pretzels and give me a chance to experiment with flavors. Finally, the whole process feels really rewarding every time I see the dough turn into those golden pretzels on my baking sheet.

Ingredients

• Flour: provides carbs for energy and structure in the dough, keeping it light and chewy.
• Active Dry Yeast: helps the dough rise by converting sugars into a tasty, airy texture.
• Warm Water: hydrates ingredients and activates the yeast, essential for a proper fermentation.
• Butter: adds richness and moisture, making the pretzels soft and delicious.
• Baking Soda: ensures a classic crust and deep browning during the baking process.
• Coarse Sea Salt: enhances flavor with a little crunch, boosting every bite.
• Honey Mustard: blends tangy and sweet notes perfectly for a yummy dipping sauce.
• Cheese Dip: mixes cheddar and cream cheese for a creamy, salty counterbalance to the dough.

Ingredient Quantities

• Pretzel Dough – 1 1/2 cups warm water (about 110°F)
• Pretzel Dough – 2 1/4 teaspoons active dry yeast (or 1 packet)
• Pretzel Dough – 1 tablespoon granulated sugar
• Pretzel Dough – 4 cups all-purpose flour
• Pretzel Dough – 1 teaspoon salt
• Pretzel Dough – 2 tablespoons unsalted butter, melted
• Baking Soda Bath – 10 cups water
• Baking Soda Bath – 2/3 cup baking soda
• Optional Topping – Coarse sea salt for sprinkling
• Optional Topping – Extra melted butter for brushing after baking
• Honey Mustard Dip – 1/2 cup mustard (yellow or Dijon, whichever you prefer)
• Honey Mustard Dip – 2 tablespoons honey
• Cheese Dip – 1 cup shredded cheddar cheese
• Cheese Dip – 1/2 cup cream cheese, softened
• Cheese Dip – 1 to 2 tablespoons milk to reach your desired consistency
• Cheese Dip – Salt and pepper to taste

How to Make this

1. Warm 1 1/2 cups water to about 110°F, then stir in 2 1/4 teaspoons yeast and 1 tablespoon sugar. Let it sit for 5 minutes until it gets a bit frothy.

2. In a big bowl, mix 4 cups of flour with 1 teaspoon salt and 2 tablespoons melted butter, then slowly pour in the yeast mixture and stir until a dough forms.

3. Turn the dough out on a lightly floured surface and knead for around 5-7 minutes until it gets smooth. Put it in a greased bowl, cover with a towel, and let it rise in a warm spot for about an hour, or until it doubles in size.

4. Preheat your oven to 450°F and line a baking sheet with parchment paper.

5. In a wide pot, combine 10 cups water with 2/3 cup baking soda and bring it to a boil.

6. Punch down your dough and divide it into equal pieces. Roll each piece into a long rope and shape it into a pretzel.

7. Carefully dip each pretzel into the boiling soda water for about 30 seconds, one at a time, then remove them with a slotted spatula.

8. Arrange the pretzels on your baking sheet, brush them with extra melted butter, and sprinkle with coarse sea salt if you want that extra crunch.

9. Bake in the preheated oven for 12-15 minutes until they turn a nice light brown.

10. For the dips, mix 1/2 cup mustard with 2 tablespoons honey for the honey mustard dip, and blend 1 cup shredded cheddar with 1/2 cup softened cream cheese, adding 1-2 tablespoons milk plus salt and pepper to taste for the cheese dip. Enjoy your pretzels warm with these dips on the side!

Equipment Needed

1. Measuring cups and spoons – to measure water, flour, yeast, sugar, salt, butter, baking soda and other ingredients
2. Kitchen thermometer – to check that the water is about 110°F
3. Large mixing bowl – for mixing the dry ingredients and melted butter
4. Whisk or spoon – for stirring the yeast, sugar, and water until frothy
5. Clean, lightly floured working surface – for kneading the dough
6. Kitchen towel – to cover the dough while it rises
7. Baking sheet – to place the shaped pretzels on
8. Parchment paper – to line the baking sheet
9. Wide pot – for boiling 10 cups water with baking soda
10. Slotted spatula or spoon – to safely remove the pretzels from the boiling soda water
11. Pastry brush – for brushing extra melted butter on the pretzels
12. Small mixing bowls – for preparing the honey mustard and cheese dips
13. Oven – for baking the pretzels at 450°F

FAQ

Auntie Anne’s Pretzel Recipe Substitutions and Variations

• Instead of warm water, you can substitute with warm milk or a non-dairy milk for a creamier dough.
• If you dont have active dry yeast on hand, try using instant yeast but use about 25% less than the recipe calls for.
• For unsalted butter, you can use regular salted butter if you reduce the added salt slightly in the dough.
• If you dont have granulated sugar, a small amount of honey or agave syrup works just fine as a sweetener.
• Want a twist on the topping? Instead of coarse sea salt, try sprinkling a little garlic salt or rosemary for extra flavor after baking.

Pro Tips

1. Make sure your water is really about 110°F before mixing in the yeast cuz if it’s too hot it can kill the yeast and too cold it might not get frothy at all, so always check the temperature if you can.
2. When you’re kneading the dough try not to overwork it and don’t be afraid to let it sit for a little longer than an hour if your kitchen is a bit chilly; sometimes extra time lets those flavors really develop.
3. Be extra careful when dipping each pretzel into that boiling baking soda bath one at a time, since that water is super hot and can splash around. Use a slotted spatula and take your time.
4. For the dips, add the milk a little bit at a time to the cheese mixture until you get that perfect consistency, and if you like a bit of tanginess, don’t skimp on the salt and pepper.