Description
Auntie Anne’s Soft Pretzels are classic, chewy, and golden-brown pretzels that are perfect for a snack or party treat. Made from a simple yeast dough, they are boiled in a baking soda solution for a signature crust, baked to perfection, and brushed with melted butter for a delicious finish.
Ingredients
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
Boiling Solution
- 9 cups water
- ½ cup baking soda
Topping
- Coarse salt, to taste
- ¼ cup melted butter
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast, 1 teaspoon sugar, and warm water. Let it rest for 10 minutes until it becomes foamy, indicating the yeast is activated.
- Make Dough: In a stand mixer fitted with the dough hook, whisk together the flour, remaining ½ cup sugar, and kosher salt. Add the vegetable oil and the yeast mixture. Mix on medium-low speed for about 5 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, turning it to coat all sides with oil. Cover and let it rise in a warm place for about 1 hour, or until doubled in size. During the last part of rising, preheat the oven to 425°F and line two baking sheets with parchment paper.
- Prepare Boiling Solution: On the stovetop, bring 9 cups of water and ½ cup baking soda to a boil, stirring to dissolve the baking soda completely.
- Shape Pretzels: Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a 22-24 inch long rope. Twist each rope into a traditional pretzel shape.
- Boil Pretzels: Drop 1-2 pretzels into the boiling baking soda water for 20-30 seconds. Do not exceed 30 seconds to avoid a metallic taste. Using a slotted spatula, remove pretzels and shake off excess water. Place on prepared baking sheets and sprinkle with coarse salt. Repeat with remaining pretzels, arranging 6 per baking sheet.
- Bake Pretzels: Bake in the 425°F oven for 8-10 minutes until golden brown.
- Finish and Serve: Brush the warm pretzels with melted butter and serve immediately for the best flavor and texture.
Notes
- Do not boil pretzels for longer than 30 seconds to avoid an unpleasant metallic taste.
- Using parchment paper on baking sheets helps prevent sticking and aids in even baking.
- You can substitute kosher salt with coarse sea salt if preferred.
- For a softer crust, brush pretzels with butter again after some time out of the oven.
- This recipe yields 12 pretzels, perfect for sharing or entertaining.
