Description
Auntie Anne’s Soft Pretzels are classic, golden-brown pretzels with a chewy texture and a buttery, salty finish. This recipe walks you through making the perfect dough, shaping traditional pretzel knots, boiling them briefly in a baking soda solution, and baking them to crispy, soft perfection.
Ingredients
Dough
- 2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
- ½ cup plus 1 teaspoon sugar
- 1 ¾ cups warm water (about 100-110° F)
- 5 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing the bowl
Boiling Solution
- 9 cups water
- ½ cup baking soda
Topping and Finishing
- Coarse salt, to taste
- ¼ cup melted butter
Instructions
- Activate the yeast: Combine the yeast, 1 teaspoon sugar, and warm water in a small bowl. Let it rest for 10 minutes until foamy, indicating the yeast is active.
- Mix the dough: In a stand mixer with dough hook, whisk flour, remaining ½ cup sugar, and kosher salt. Add vegetable oil and yeast mixture. Mix on medium-low for about 5 minutes until smooth dough forms.
- Proof the dough: Transfer dough to a greased bowl and turn to coat all sides with oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven and prepare pans: Near the end of rising, preheat oven to 425°F and line two baking sheets with parchment paper.
- Prepare baking soda bath: Bring 9 cups of water and ½ cup baking soda to a boil on the stovetop, stirring to dissolve baking soda.
- Shape the pretzels: Punch down dough and turn onto a lightly floured surface. Divide into 12 equal pieces. Roll each into a 22-24 inch rope and twist into traditional pretzel shape.
- Boil the pretzels: Drop 1-2 pretzels into boiling baking soda water for 20-30 seconds (no longer than 30 seconds to avoid metallic taste). Remove with slotted spatula and shake off excess water.
- Arrange and salt: Place boiled pretzels on prepared baking sheets, sprinkle with coarse salt. Repeat until all pretzels are done, arranging 6 per pan.
- Bake: Bake in preheated oven for 8-10 minutes until golden brown.
- Brush with butter: Remove from oven and immediately brush warm pretzels with melted butter. Serve immediately.
Notes
- Make sure water for the yeast and for boiling is at the right temperature: yeast water around 100-110°F, boiling water at a rolling boil.
- Do not boil pretzels longer than 30 seconds in baking soda bath to avoid unpleasant taste.
- Use coarse salt for authentic flavor and texture contrast.
- For softer pretzels, brush with melted butter right after baking.
- Extra flour for rolling helps prevent sticking but avoid adding too much to keep dough soft.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
