Auntie Anne’s Pretzel Recipe

Today I tried the best soft pretzel recipe homemade and I’m excited to share its charm. Using ingredients like liquid heated to 110°F, active dry yeast, and a touch of granulated sugar, these pretzels turn out soft and buttery. A crisp baking soda bath paired with honey mustard and savory cheese dip makes for an irresistible treat.

I recently decided to try making Auntie Anne’s pretzels from scratch and let me tell you, it was a fun adventure. I used warm water at about 110°F, active dry yeast, and a little sugar to get my pretzel dough started.

Mixing in all-purpose flour with salt and unsalted butter gave the dough a really soft and slightly sweet texture that reminded me of those best homemade soft pretzel recipes. After letting the dough rise, I shaped it and then dipped it into a baking soda bath prepared with water and baking soda which really helped give it that perfect exterior that I love so much.

I then sprinkled coarse sea salt on top and baked it until it was just right. To take it to the next level, I made a honey mustard dip with yellow mustard and honey, plus a cheesy dip using shredded cheddar, cream cheese, milk, and a pinch of garlic powder.

Enjoy this homemade pretzel recipe, it’s soft, buttery and just so good!

Why I Like this Recipe

1. I love that the recipe is super simple. Even though it takes a while to rise, it’s pretty straightforward to follow and makes me feel like a real chef when the pretzels come out just right.
2. I really enjoy the mix of flavors; the soft, buttery, and slightly sweet dough paired with the savory sea salt and dips makes every bite a fun surprise.
3. I like how hands-on this recipe is. Rolling out the dough and shaping it into pretzels is kinda therapeutic for me, plus it makes the end result feel more personal.
4. I appreciate the cool twist of dipping them in a baking soda bath. It might sound weird at first but it gives the pretzels an awesome texture that you just cant get any other way.
5. I also like having the two dipping options. The honey mustard and the cheese dip bring out different flavors, which makes snack time more exciting and enjoyable.

Ingredients

• Warm water facilitates yeast fermention and dissolves sugar for balanced rising.
• Active dry yeast promote dough rising through fermentation and gives protein boost.
• Granulated sugar adds mild sweetness and feed the yeast for better dough develop.
• All-purpose flour supply carbs and structure to create a soft, satisfying pretzel texture.
• Unsalted butter enrich flavor and tenderness with healthy fats, slight boostin richness.
• Baking soda bath develops a distinct pretzel crust, enhancin flavor with alkaline treatment.
• Coarse sea salt adds a crunchy, savory finishing touch while elevatin overall taste profile.

Ingredient Quantities

• 1 1/2 cups warm water (about 110°F)
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 4 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• 10 cups water (for the baking soda bath)
• 2/3 cup baking soda (for the bath)
• Coarse sea salt to sprinkle on top
• Honey Mustard Dip – 1/2 cup yellow mustard
• Honey Mustard Dip – 1/2 cup honey
• Cheese Dip – 1 cup shredded cheddar cheese
• Cheese Dip – 1/2 cup cream cheese
• Cheese Dip – 1/2 cup milk
• Cheese Dip – 1/4 teaspoon garlic powder
• Cheese Dip – Salt and pepper to taste

How to Make this

1. In a small bowl, mix 1 1/2 cups warm water (about 110°F), 1 package of active dry yeast (2 1/4 teaspoons) and 1 tablespoon granulated sugar. Let it sit for about 5 minutes till it gets foamy.

2. In a big bowl, combine 4 cups all-purpose flour, 2 teaspoons salt and 1/4 cup melted unsalted butter. Pour the yeast mixture in and stir until a rough dough forms.

3. Knead the dough on a lightly floured surface for around 5-7 minutes until it’s smooth. Then put it back in a greased bowl, cover with a damp cloth and let it rest for about an hour till it doubles in size.

4. Preheat your oven to 450°F. At the same time, bring 10 cups water to a boil in a large pot and mix in 2/3 cup baking soda carefully.

5. After the dough has risen, punch it down and divide it into smaller pieces. Roll each piece into a long rope (about 20 inches) to form your pretzels.

6. Shape each rope by twisting and curving the ends to form a classic pretzel shape. Don’t worry if they’re not perfect.

7. Just before baking, drop each pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spatula if you have one.

8. Remove the pretzels from the water bath and place them onto a baking sheet lined with parchment paper. Brush them with extra melted butter and sprinkle coarse sea salt on top.

9. Bake the pretzels in the preheated oven for 12-15 minutes until they are golden brown.

10. For the dips, mix 1/2 cup yellow mustard with 1/2 cup honey for the honey mustard dip. For the cheese dip, combine 1 cup shredded cheddar cheese, 1/2 cup cream cheese, 1/2 cup milk, 1/4 teaspoon garlic powder and season with salt and pepper. Warm the cheese dip on low heat, stirring occasionally, until it’s smooth and creamy. Enjoy your pretzels with these tasty dips!

Equipment Needed

1. Small bowl – to mix the water, yeast and sugar
2. Large bowl – for combining the flour, salt and melted butter
3. Measuring cups and spoons – to get the right liquid and dry ingredients
4. A clean counter or board dusted with flour – for kneading the dough
5. Grease or additional bowl prep – to place the dough after kneading and cover with a damp cloth
6. Large pot – for boiling water with baking soda for the pretzel bath
7. Slotted spatula – for safely removing pretzels from the boiling water
8. Baking sheet with parchment paper – to arrange the pretzels before baking
9. Pastry brush – to brush the pretzels with extra melted butter
10. Additional small bowls – for mixing the honey mustard and cheese dips
11. Oven – preheated to 450°F for baking the pretzels

FAQ

Auntie Anne’s Pretzel Recipe Substitutions and Variations

• All-purpose Flour: You can try using half all-purpose and half whole wheat flour for an extra flavor kick, but it might change the texture a bit.
• Active Dry Yeast: If you don’t have active dry yeast, you can use instant yeast instead. Just use slightly less since it works faster.
• Unsalted Butter: If you’re out of unsalted butter, melted margarine or light olive oil works too. Use the same amount as called for.
• Coarse Sea Salt: If coarse sea salt isn’t available, kosher salt is a good alternative. Just be careful with the amount since its crystals are smaller.
• Granulated Sugar: You can swap granulated sugar with brown sugar. It gives a hint of molasses flavor though, so keep that in mind.

Pro Tips

1. Try to keep the water at about 110°F when you mix it with the yeast – if it’s too hot or too cold, the yeast might not do its job right.
2. Let the dough have a peaceful rest in a warm spot so it can properly double; rushing this step might make your pretzels turn out dense.
3. When you drop the pretzels in the baking soda bath, set a timer and use a slotted spatula if you have one, to avoid burning your hands or the pretzel.
4. For the cheese dip, if it seems too thick while warming, add a bit more milk gradually and stir slowly to keep it smooth and creamy.
5. Don’t be shy with the coarse sea salt on top – it really boosts the flavor so make sure you sprinkle enough.