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

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

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.
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.
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.
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.
Cut pretzel dough into strips: Divide the dough into 6 equal strips for shaping.
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.
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.
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