Auntie Anne's Soft Pretzel Recipe

These homemade soft pretzels are warm, chewy, and golden with that classic pretzel flavor that tastes like the mall in the best possible way. The inside stays soft and pillowy, the outside has that signature pretzel bite, and once you smell them baking, you’ll understand why Auntie Anne’s is so hard to walk past. The best part is you can make a full batch at home for the price of one pretzel run, and you can customize them any way you want, salted, cinnamon sugar, or dipped in cheese sauce.

Why You’ll Love This Auntie Anne's Pretzel Recipe

Growing up, I could not go to the mall without stopping at Auntie Anne’s. That buttery pretzel smell would hit the second you walked in, and somehow I always ended up with a warm, soft pretzel in my hands before we even made it to the stores. It was one of those snacks that felt like the whole point of the trip, and I’ve been chasing that exact chewy, golden, salty pretzel vibe ever since.

When I finally started making soft pretzels at home, I expected it to be complicated. It’s not. Once you make the dough and learn the twist, it becomes a simple rhythm: roll, rest, shape, quick dip in the baking soda bath, then bake until golden. That baking soda bath is what gives you the real Auntie Anne’s-style flavor and chewy crust, not just bread shaped like a pretzel.

This recipe is reliable because it keeps the steps straightforward and gives the dough enough time to rise so the pretzels bake up soft and fluffy. The simmer sets the outside, the egg wash gives that shiny golden finish, and the salt on top is what makes them so addictive.

Ingredients You'll Need

For the soft pretzels:

• 4 cups all-purpose flour
• 2 ¼ teaspoons yeast
• 1 ½ teaspoons salt
• 2 tablespoons light brown sugar
• ¼ cup vegetable oil
• 1 ½ cups warm water

For the baking bath:

• 3 cups water
• ¼ cup baking soda
• 2 tablespoons brown sugar

Optional topping:

• Egg wash
• Pretzel salt
• Cheese sauce for dipping (my Taco Bell nacho cheese works great)

How To Make Auntie Anne’s Pretzels

Step 1: Make and knead the dough

Add flour, yeast, light brown sugar, salt, oil, and warm water to a bowl and mix until a shaggy dough forms. Turn onto a clean surface and knead until you get a smooth dough ball.

Step 2: First rise

Lightly oil a bowl and place the dough inside. Cover and let it rise for 1 hour, until doubled in size.

Step 3: Portion, roll, rest, and shape

Turn the dough onto a clean surface and portion into 10 to 12 equal pieces. Roll each piece into a long rope, then let the ropes rest for 5 to 10 minutes so the gluten relaxes.

Shape into pretzel twists by bringing the two ends up, twisting twice, then folding down and pressing the ends into the bottom. Place on a lightly sprayed, parchment-lined baking sheet, seam-side down. Cover lightly and proof for 30 minutes.

Step 4: Simmer in the baking soda bath

Bring 3 cups of water to a simmer in a large shallow pot. Add baking soda and brown sugar and stir until dissolved. Simmer pretzels two at a time for 30 seconds per side, then return them to a sprayed parchment-lined baking sheet.

Step 5: Egg wash and bake

Brush the tops of the dough with the egg wash and top with pretzel salt. Bake for 15 to 20 minutes until golden brown. Serve warm alone or with nacho cheese or cream cheese for dipping.

Expert Tips To Make The Best Homemade Auntie Anne's Pretzels

• Use warm water, not hot. Warm water wakes up the yeast. Water that’s too hot can kill it and prevent the dough from rising. Aim for warm tap water that feels comfortable on your wrist.
• Knead until smooth. A good knead builds structure and gives you that chewy pretzel texture. The dough should feel soft and elastic, not rough or shaggy.
• Rest the ropes before shaping. That 5 to 10 minute rest makes shaping much easier. If you skip it, the dough springs back and fights you when you try to twist.
• Seal the seam well. Press the ends down into the bottom of the pretzel and place seam side down on the tray so the pretzels don’t unravel in the baking soda bath.
• Do not overboil. You want a simmer, not a rolling boil. Too aggressive and the pretzels can puff weirdly or get rough on the outside. Thirty seconds per side is enough to set the crust and develop that pretzel flavor.
• Egg wash gives you the real Auntie Anne’s look. It creates that shiny, golden finish and helps the salt stick. If you skip it, the pretzels will still taste good but look more matte.
• Bake until deeply golden. The color is flavor. Pulling too early can leave them pale and less “pretzel” tasting. Make sure the dough turns a deep golden color that's slightly brown, resembling the pretzels from Auntie Anne's.

Auntie Anne's Pretzels Variations You Can Try

• Cinnamon Sugar Pretzels: Skip the pretzel salt and replace it with cinnamon sugar. As soon as the pretzels come out of the oven, brush them generously with melted butter, then toss them in a mix of ½ cup sugar and 1 tablespoon cinnamon until coated.
• Garlic Parmesan Pretzels: After baking, brush with melted butter, then sprinkle with grated Parmesan and a pinch of garlic powder. Finish with chopped parsley if you want them extra “mall food court” style.
• Jalapeño Cheddar Pretzels: Before baking, top the egg-washed pretzels with shredded cheddar and sliced pickled jalapeños. Bake as usual, then let them cool a couple minutes so the cheese sets.
• Everything Bagel Pretzels: Replace pretzel salt with everything bagel seasoning. The egg wash helps it stick, and the flavor is unreal with a side of cream cheese.
• Pretzel Bites: Instead of twisting, roll the dough into ropes and cut into 1-inch pieces. Simmer in the baking soda bath, egg wash, then bake until golden. Perfect for dipping in cheese sauce or mustard. Or toss them in cinnamon sugar to make cinnamon-sugar pretzel bites!
• Stuffed Pretzels: Roll each dough portion into a rope, flatten slightly, add a line of cheese (mozzarella or cheddar), pinch the seam closed, then shape into a twist. Keep the seam tucked underneath so they don’t open in the baking bath.

Auntie Anne's Pretzels FAQs

Why do you boil pretzels in baking soda water?

The baking soda bath changes the surface of the dough so it bakes into that classic pretzel crust: chewy, browned, and unmistakably “pretzel flavored.” It’s what separates a real soft pretzel from bread dough shaped like a pretzel. The quick dip also helps the pretzels brown better and gives them that signature bite on the outside.

Do I need to boil pretzels, or can I skip that step?

For the closest Auntie Anne’s copycat flavor and texture, do not skip it. Without the baking soda bath, the pretzels will still bake, but they’ll taste more like soft bread twists and the outside won’t have the same chew and deep golden color.

Can I make the dough ahead of time?

Yes. After the first rise, cover the dough tightly and refrigerate it overnight. The next day, let it sit at room temperature for 20 to 30 minutes so it’s easier to roll, then shape, proof, dip, and bake as usual.

Why are my pretzels turning out pale?

Pale pretzels usually come from a weak baking soda bath, not simmering long enough, or skipping the egg wash. Make sure the bath has the full amount of baking soda dissolved, keep the water at a gentle simmer, and use egg wash for that shiny deep golden finish.

How do I keep soft pretzels from getting hard?

Soft pretzels are best the day they’re made. To keep them soft, cool completely, then store in an airtight container at room temperature. If they start to firm up, rewarm them in the oven, and they’ll soften again.

How do I store soft pretzels?

Store cooled pretzels in an airtight container at room temperature for 1 to 2 days. If your kitchen is humid, store them a little looser or rewarm before serving to bring the texture back.

How do I reheat soft pretzels?

Reheat in a 350°F oven until warm and soft. This keeps the outside from getting too soft and helps the pretzel taste fresh again. The microwave works in a pinch, but it can make the outside a little chewy, so the oven is best.

Can I freeze soft pretzels?

Yes. Freeze after baking and cooling completely. Wrap well and freeze for up to 2 months. Reheat straight from frozen in a 350°F oven until warm. For an extra fresh-baked feel, lightly mist the pretzel with water before reheating.

Can I make cinnamon sugar pretzels with this recipe?

Yes. Skip the pretzel salt and replace it with cinnamon and sugar. Bake as directed, then brush the warm pretzels with melted butter and toss them in cinnamon sugar. It’s the easiest way to turn this dough into that classic sweet mall pretzel.

Copycat Recipes To Try Next

• Little Bites mini muffins
• Cinnamon sugar pretzels
• Neiman Marcus cookies
• Tres Leches pancakes
• Starbucks cheese danish
• Bo-Berry biscuits