Soft Pretzels (Annies Pretzels Copycat) Recipe

Introduction

Soft pretzels are a classic treat perfect for snacking or serving at gatherings. This recipe replicates the beloved Annie’s Pretzels with a fluffy interior and a golden, slightly salty crust. Enjoy homemade soft pretzels with a buttery finish in just a little time.

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (about 2 1/2 cups plus 3 tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp unsalted butter, melted
• 2 cups warm water
• 2 tbsp baking soda
• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for topping before baking)

Instructions

1. Step 1: Heat the milk and 1/2 cup water to about 105°F. Stir in the dry active yeast and let it proof for 5 minutes until foamy.
2. Step 2: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead until a slightly tacky dough forms a smooth ball.
3. Step 3: Lightly grease the surface of the dough with 1 teaspoon of oil. Cover and let it rise in a warm place for 45 minutes.
4. Step 4: Meanwhile, dissolve the baking soda in 2 cups of warm water and set aside.
5. Step 5: Preheat the oven to 410°F and grease a baking sheet or line it with parchment paper.
6. Step 6: Turn the risen dough onto a greased surface and cut it into 6 equal strips.
7. Step 7: Roll each strip into a 35 to 40-inch rope about the thickness of your finger. Shape into a U, twist the ends twice, and pinch the ends to form the pretzel shape.
8. Step 8: Dip each pretzel into the baking soda water briefly, then pat dry with a kitchen towel to remove excess moisture.
9. Step 9: Place the pretzels onto the prepared baking sheet, sprinkle with coarse pretzel salt, and bake for 7 to 8 minutes until golden brown.
10. Step 10: Remove from the oven and immediately dip warm pretzels into the melted butter. Serve and enjoy!

Tips & Variations

• For extra flavor, try brushing the pretzels with garlic butter instead of plain melted butter after baking.
• If you prefer a softer crust, reduce baking time by a minute or two.
• Substitute whole wheat flour for half the bread flour to add nutty depth and extra fiber.
• Use malt syrup or honey instead of brown sugar for a richer, traditional pretzel taste.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5 minutes to regain softness and fresh-baked texture. Avoid microwaving as it can make them chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before shaping and baking.

Why do I dip pretzels in baking soda water?

Dipping in baking soda water gives pretzels their distinctive chewy crust and deep brown color when baked. It helps create the traditional pretzel texture and flavor.

Soft Pretzels (Annies Pretzels Copycat) Recipe

---

★★★★★

5 from 138 reviews

• Author: Charlotte
• Total Time: 1 hour 8 minutes
• Yield: 6 soft pretzels 1x

Pin Recipe

Print Recipe

Description

This soft pretzel recipe is a delightful copycat of Annie’s Pretzels, featuring a chewy texture and a perfect golden crust. Made with a yeast dough enriched with brown sugar and melted butter, these pretzels are boiled briefly in a baking soda solution to achieve their signature flavor and color. Ideal as a snack or appetizer, they’re finished with a buttery dip and coarse pretzel salt.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp unsalted butter (melted)

Baking Soda Bath

• 2 cups warm water
• 2 tbsp baking soda

Finishing

• 6 tbsp unsalted butter (melted, for dipping after baking)
• coarse pretzel salt (for topping before baking)

---

Instructions

1. Proof yeast in milk: Heat the milk and half a cup of water to 105°F (about 40°C), then stir in the dry active yeast. Allow the mixture to proof, or activate, for 5 minutes until it becomes frothy.
2. Make pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead the dough for several minutes until it comes together into a slightly tacky ball.
3. Rise dough and make baking soda solution: Lightly grease the dough top with 1 teaspoon of oil and place it in a warm spot covered with a cloth. Let it rise for 45 minutes until doubled in size. Meanwhile, dissolve the baking soda in 2 cups of warm water and set aside for the pretzel bath.
4. Prep oven and work surface: Preheat the oven to 410°F (210°C). Grease your work surface lightly and turn the risen dough onto it.
5. Cut pretzel dough into strips: Divide the dough into 6 equal strips for shaping.
6. Roll, twist, and shape pretzels: Roll each strip into a 35 to 40-inch rope, about the thickness of your finger. Form a U-shape, twist the two ends twice, and then pinch the ends to the bottom of the U, creating the classic pretzel shape. Dip each pretzel into the baking soda solution, then quickly pat dry with a kitchen towel to remove excess moisture.
7. Bake pretzels: Place the pretzels on a parchment-lined sheet pan, sprinkle with coarse pretzel salt, and bake in the preheated oven for 7-8 minutes until golden brown.
8. Dip into melted butter: Once out of the oven, dip each warm pretzel into the melted unsalted butter. Serve immediately for the best flavor and softness.

Notes

• If you don’t have bread flour, all-purpose flour can be substituted but the texture may be slightly softer.
• Be sure the milk and water mixture is warm, not hot, to properly activate the yeast without killing it.
• Dipping the shaped pretzels in the baking soda bath is essential for the traditional pretzel crust and flavor.
• For a crispier crust, you can bake the pretzels a minute or two longer but watch carefully to prevent burning.
• Store leftover pretzels in an airtight container and reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: soft pretzels, homemade pretzels, Annie’s pretzels copycat, baking soda bath, snack recipe