The Only Copycat Auntie Anne's Pretzels You'll Ever Need (2024)

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Leah Maroney

A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.

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Updated on 05/30/24

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What Makes Auntie Anne Pretzels so Good?

Auntie Anne Pretzels are somehow more delicious than your average pretzel. A healthy dose of sugar makes for a tasty dough, and a topping of melted butter and salt makes them positively addictive. Another reason the popular pretzels are so good is they are made and served fresh and warm.

Tips for Making Homemade Pretzel Recipe

Pretzel salt looks and tastes the best in the recipe, but you can also use regular coarse salt like kosher salt.
You can substitute the milk with water and non-dairy butter for the butter if you are looking to cut out dairy.

What You'll Need to Make This Auntie Anne's Pretzel Recipe

A Nice Small Saucepan

A Zippy Stand Mixer

A Great Baking Sheet

Ingredients

For the Dough:

2 cups (500 grams) milk
4 tablespoons (56 grams) salted butter
1/3 cup (70 grams) brown sugar, packed
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) butter, melted
Pretzel salt, to taste

Steps to Make It

Gather your ingredients.
Heat 2 cups (500 grams) milk in a small pot. Do not boil; just heat the milk until it is hot all of the way through.
Add 4 tablespoons (56 grams) salted butter and 1/3 cup (70 grams) brown sugar, packed to the hot milk. Stir until the butter melts and the sugar has dissolved. Set it aside and cool until just a bit warmer than room temperature. If the milk is too hot, the yeast will die; too cold, and it won't rise as quickly (around 100 F is ideal).
Add the 2 teaspoons active dry yeast to the top of the milk mixture and allow it to soften for a few minutes.
Using the bread hook attachment on your stand mixer, add in the 5 cups (745 grams) all-purpose flour and 2 teaspoons salt and stir with the hook attachment until completely combined and a smooth ball forms.
Cover the bowl with a clean dish towel and allow the dough to rise for 1 hour or until it doubles in size. Then punch down the dough in the bowl.
Turn the ball of dough out onto a cutting board. Cut the dough into 10 equal pieces. If you are looking to make smaller pretzels, cut the dough into smaller pieces. This will give you smaller pretzels. You need a decent size piece of dough to make the large, skinny pretzels that are Auntie Anne's signature.
Preheat the oven to 450 F. Roll a piece of the dough into a long and very skinny "rope," about 36 inches long.
Loop the dough in half and then twist the ends together 2 or 3 times.
Pull the ends back over the loop to make the classic pretzel shape, pressing the ends to make them stick.
Whisk together 2 cups (454 grams) of warm water and the 1/3 cup (90 grams) baking soda in a shallow dish. Dip the pretzels into the baking soda bath. Flip and dip the other side.
Place the dipped pretzels onto a parchment-lined baking sheet. You should be able to fit 2 or 3 onto each baking sheet.
Bake the pretzels for 7 to 8 minutes or until golden brown.
Brush the pretzels with 4 tablespoons (56 grams) melted butter.
Sprinkle them with coarse pretzel salt. Dig in immediately. They are best when eaten hot and fresh out of the oven.

How to Store Copy Cat Pretzels Recipe

You can refrigerate the dough for up to 24 hours as it rises.
You can also freeze the dough for three months. Move to the fridge to defrost overnight and proceed with the recipe.

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Nutrition Facts (per serving)
359	Calories
11g	Fat
56g	Carbs
8g	Protein

Nutrition Facts
Servings: 10
Amount per serving
Calories	359
% Daily Value*
Total Fat 11g	14%
Saturated Fat 7g	33%
Cholesterol 28mg	9%
Sodium 2576mg	112%
Total Carbohydrate 56g	20%
Dietary Fiber 2g	7%
Total Sugars 8g
Protein 8g
Vitamin C 0mg	1%
Calcium 78mg	6%
Iron 3mg	17%
Potassium 154mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.