Homemade Auntie Anne's Pretzels

Homemade Auntie Anne's Pretzels


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These copycat pretzels are a must try. They're chewy, fluffy and bake to golden perfection.

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Time needed

1 1/2 hour preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 1 C. milk
  • 3 C. warm water
  • 1 pkg. active dry yeast
  • 2 Tbs. packed light brown sugar
  • 2 1/4 C. all-purpose flour, plus more for kneading
  • 6 Tbs. melted butter, plus more for greasing
  • 1 tsp. fine salt
  • 1/3 C. baking soda
  • 2 Tbs. coarse salt

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Warm the milk in a saucepan, pour into a medium bowl and sprinkle in the yeast. Let the yeast soften for about 2 minutes and stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 Tbs. butter and soften; stir into the mix. Add the remaining flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. Dissolve the baking soda in warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

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