These Auntie Anne’s copycat pretzels are soft, buttery, slightly sweet, and surprisingly easy to make at home. This no-boil soft pretzel recipe makes delicious mall-style pretzels with a golden exterior and soft, chewy center. Shape them into traditional pretzels, make pretzel bites, or turn them into soft pretzel rolls!
Serve them warm and buttery with kosher salt, cinnamon sugar, garlic parmesan, or my easy cheese sauce. They're perfect for parties, game days, movie nights, or anytime you're craving an Auntie Anne's pretzel without leaving the house.
If you love Auntie Anne's soft pretzels, this is the homemade copycat recipe you need!
Years ago, before Pinterest made it easy to find just about any recipe online, I would occasionally pay a small amount for recipes that sounded especially good.
That's how I found this Auntie Anne's copycat pretzel recipe in 2007. It cost me just $.79 from a copycat recipe website!
The measurements are a little unusual, but I've made this recipe so many times over the years that I know it works. It's one of those old recipes that has stood the test of time in our family.
Important note: This is a copycat recipe inspired by Auntie Anne's soft pretzels. It is not an official Auntie Anne's recipe.
Why You'll Love These soft pretzels
- No boiling required. A quick hot water and baking soda bath gives these pretzels their classic texture without the extra step of boiling.
- Soft and buttery. Brush them with melted butter as soon as they come out of the oven for the best flavor.
- Easy to customize. Make traditional salted pretzels, cinnamon sugar pretzels, garlic parmesan pretzels, or pretzel bites.
- Simple ingredients. You probably already have most of the ingredients in your pantry.
- Perfect for parties. Make a big batch and let everyone choose their favorite toppings and dipping sauces.
- A longtime family favorite. I've been making this recipe for years, and it continues to be one of our favorite homemade snacks.
Don't forget the cheese dip! These soft, buttery pretzels are even better served warm with my easy cheese dip for pretzels. It's creamy, smooth, and perfect for dipping.
Jump to:
- Why You'll Love These soft pretzels
- What Others Are Saying
- What Do Auntie Anne's Pretzels Taste Like?
- Ingredients
- How to Make The Best Soft Pretzels
- Auntie Anne's Pretzel Topping Ideas
- How to Make Auntie Anne's Copycat Pretzel Bites
- The Best Cheese Dip for Pretzels
- Frequently Asked Questions
- More Homemade Bread Recipes
- No Boil Soft Baked Pretzels Recipe
What Others Are Saying
I love these!!! I tried making pretzels before with boiling and it did not work…I tried these and they were amazing! I served them with garlic butter.---Brielle
Excellent, just made them but rolled & knotted to make as garlic knots---C
What Do Auntie Anne's Pretzels Taste Like?
If you've ever had an Auntie Anne's pretzel at the mall, you know that they're soft and chewy with a slightly sweet flavor and a generous buttery finish.
These homemade pretzels have that same general flavor profile. The powdered sugar in the dough gives them a subtle sweetness, while the baking soda bath helps create the golden exterior and classic pretzel texture.
The final brush of melted butter is important. It gives the pretzels that rich, buttery finish that makes them so irresistible.
Ingredients
For the Pretzel Dough
- Warm water: Helps activate the yeast.
- Active dry yeast: Creates a light, soft pretzel.
- All-purpose flour: The base of the dough.
- Powdered sugar: Adds subtle sweetness to the pretzels.
- Salt: Enhances the flavor.
- Vegetable oil: Helps create a soft dough.
For the Pretzel Bath
- Hot water
- Baking soda
For Finishing
- Melted butter
- Kosher or coarse salt
- Cinnamon sugar, optional
See the recipe card for full information on ingredients and quantities.
How to Make The Best Soft Pretzels
Step 1: Make the pretzel dough. Dissolve the yeast in warm water in a small bowl or measuring cup. Let it sit for a few minutes. In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the yeast mixture and vegetable oil.
Stir until a dough forms. You can use a spoon or Danish dough whisk, or mix the dough in a stand mixer.
Step 2: Knead the dough.
Turn the dough out onto a lightly floured surface and knead for a few minutes, until smooth.
Place the dough in a lightly oiled bowl. Cover it and place it somewhere warm to rise for about 1 hour.
3. Prepare the baking soda bath. Preheat the oven to 450°F. Combine the hot water and baking soda in a shallow bowl or baking dish. Stir until the baking soda is mostly dissolved.
The baking soda will settle to the bottom, so give the mixture a quick stir every few minutes while dipping the pretzels.
4. Divide the dough. Turn the risen dough onto your work surface and divide it into 8-10 pieces.
Step 5: Shape the pretzels. Roll each piece of dough into a long, thin rope approximately 24–28 inches long.
Bring the two ends upward, twist them twice, then bring the ends down toward the bottom of the pretzel. Pinch the ends firmly into the dough.
Don't worry if your pretzels aren't perfectly shaped. They will still taste delicious!
Step 6: Dip the pretzels.
Dip each shaped pretzel into the baking soda bath. Let the excess water drip off, then place the pretzel on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray.
If you're making traditional salted pretzels, sprinkle them with coarse or kosher salt now.
Don't add salt if you're planning to make cinnamon sugar pretzels.
Step 7: Bake. Bake one pan at a time for about 10 minutes, rotating the pan halfway through baking. The pretzels should be golden brown when they're finished.
Step 8: Brush with butter.
Remove the pretzels from the oven and immediately brush them generously with melted butter.
This final step is what gives homemade pretzels that delicious buttery finish.
If you're making cinnamon sugar pretzels, brush them with butter and then generously sprinkle them with cinnamon sugar.
Auntie Anne's Pretzel Topping Ideas
The fun part about making homemade pretzels is choosing your favorite toppings!
Classic Salted Pretzels
Sprinkle the shaped pretzels with kosher or coarse salt before baking.
As soon as they come out of the oven, brush them generously with melted butter.
Cinnamon Sugar Pretzels
Skip the salt before baking.
When the pretzels come out of the oven, brush them with melted butter and generously sprinkle them with cinnamon sugar.
Garlic Parmesan Pretzels
Sprinkle the pretzels lightly with kosher salt before baking.
When they come out of the oven, brush them with melted butter mixed with garlic powder, then sprinkle generously with grated Parmesan cheese.
Pepperoni Pizza Pretzels
Add small pieces of pepperoni and shredded mozzarella cheese to the baked pretzels, then return them to the oven briefly until the cheese melts.
How to Make Auntie Anne's Copycat Pretzel Bites
You can use this exact dough to make Auntie Anne's copycat pretzel bites!
Instead of shaping the dough into traditional pretzels, roll the dough into a long rectangle and cut it into approximately 2-inch pieces.
Dip the pieces in the baking soda bath, place them on a prepared baking sheet, and bake until golden brown.
Get my full Auntie Anne's Copycat Pretzel Bites recipe here.
The pretzel bites are especially good with cheese sauce, and they're a great option for parties because they're easy to grab and dip.
The Best Cheese Dip for Pretzels
Warm soft pretzels and cheese dip are a match made in heaven! This easy cheese fondue is creamy, smooth, and perfect for dipping homemade Auntie Anne's copycat pretzels.
I use sharp cheddar cheese, but you can also use whatever you'd like (Swiss cheese, Monterey Jack, or a combination of cheeses).
Cheese Fondue Ingredients
- 4 ounces sharp cheddar cheese, shredded
- 6 ounces evaporated milk, plus additional milk if needed
- 1 tablespoons flour
- 4 teaspoon salt
- Pinch of ground black pepper
How to Make Cheese Fondue for Pretzels
- Shred the cheese. Shred the cheese and set it aside.
- Combine the ingredients. Add the shredded cheese, evaporated milk, flour, salt, pepper, and nutmeg to a medium saucepan.
- Heat. Cook over medium heat, stirring occasionally for the first 3 minutes.
- Stir constantly. Continue stirring constantly for about 2 more minutes, or until the cheese is melted and the mixture is bubbly, thickened, and smooth.
- Adjust the consistency. If the cheese fondue is too thick, add a splash of evaporated milk and stir until it reaches your desired consistency.
- Serve warm. Serve immediately with warm soft pretzels or pretzel bites.
Frequently Asked Questions
No. This is a homemade copycat Auntie Anne's pretzel recipe inspired by the soft pretzels sold at Auntie Anne's. It is not an official recipe and Auntie Anne's is not affiliated with or endorsing this recipe.
They're inspired by the soft, buttery pretzels served at Auntie Anne's. The dough has a slightly sweet flavor, and the baked pretzels are finished with melted butter and your choice of toppings.
Absolutely! The same dough can be used to make pretzel bites. See my full Auntie Anne's Copycat Pretzel Bites recipe.
Yes. This is a no-boil pretzel recipe. Instead of boiling the dough, you dip the shaped pretzels into a hot water and baking soda bath before baking.
Classic kosher salt and melted butter are my favorite, but you can also make cinnamon sugar, garlic parmesan, pizza, or other creative flavors.
Try cheese fondue, mustard, honey mustard, ranch dressing, or your favorite dipping sauce. The homemade cheese fondue in this post is especially delicious with warm pretzels.
The baking soda bath helps create the classic pretzel exterior. It contributes to the golden-brown color and gives the outside of the pretzel its characteristic texture.
Because the baking soda settles quickly, stir the bath occasionally while dipping the pretzels.
No. You don't need an egg wash for these pretzels.
Instead, brush them generously with melted butter as soon as they come out of the oven. The butter adds flavor and gives the pretzels a beautiful finish.
How Many Pretzels Does This Recipe Make?
Store leftover pretzels in an airtight container or zip-top bag at room temperature. They're best eaten fresh, but you can easily reheat them in the microwave for a few seconds. For the best texture, brush them with a little melted butter after reheating.
Yes. Let the baked pretzels cool completely, then place them in a freezer-safe bag or container. When you're ready to eat them, thaw and reheat until warm. Brush with melted butter before serving.
More Homemade Bread Recipes
If you love recreating your favorite restaurant, bakery, hotel, and nostalgic treats at home, check out my Copycat Recipes collection.
You'll find everything from restaurant favorites to bakery copycats and nostalgic grocery-store treats.
No Boil Soft Baked Pretzels Recipe
Ingredients
- 1 ¼ cups warm water
- 1 Tablespoon plus ¼ tsp. active dry yeast
- 3 ¾ cups all-purpose flour
- ¾ cups plus 2 T powdered sugar
- 1 ½ teaspoon salt
- 2 teaspoons vegetable oil plus more for oiling bowl
- melted butter for brushing
- kosher salt
- 2-3 Tablespoons cinnamon and sugar for sprinkling optional
Pretzel Bath:
- 2 cup hot water
- ¼ cup baking soda
Instructions
- Dissolve yeast in the warm water in a small bowl or cup. Let sit for a few minutes.
- Combine flour, powdered sugar, and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon or Danish dough whisk and then use your hands to form the dough into a ball. (Can also mix in stand mixer with paddle and dough hook).
- Knead the dough for a few minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl (1 Tbsp) cover it, and store it in a warm place for 1 hour or until the dough doubles in size.
- When dough has risen, preheat oven to 450 degrees F.
- Make a baking soda bath for the pretzels by combining the baking soda with the hot water and stir until baking soda is mostly dissolved.
- Remove the dough from the bowl and cut into 8 pieces.
- Shape the soft baked pretzels as follows:
- Roll each section into a long 24"-28" rope.
- Bring the ends up and twist twice.
- Bring the ends down and pinch firmly.
- Dip each pretzel into the water bath solution. Drip dry. Arrange on 2 baking sheets that have been sprayed with non stick cooking spray or covered with parchment paper.
- If you want salted pretzels, sprinkle pretzels with coarse salt. Don't salt any pretzels that you plan to coat with cinnamon sugar.
- Bake one pan at a time. Bake 5 minutes, then spin the pan halfway around and bake another 4 or 5 minutes or until golden.
- Remove from oven and brush with melted butter.
- If you want the cinnamon/sugar coating, brush with butter and sprinkle heave coating of cinnamon/sugar onto the entire surface of the pretzel.
Notes
- 4 ounces cheese, shredded
- 6 ounces evaporated milk
- 1 Tbsp. flour
- ¼ teaspoon salt
- Pinch of black pepper
- Shred the cheese. Shred the cheese and set aside.
- Combine the ingredients. Add the shredded cheese, evaporated milk, flour, salt, and pepper to a medium saucepan.
- Heat. Cook over medium heat, stirring occasionally for the first 3 minutes.
- Stir constantly. Continue stirring for about 2 more minutes, or until the cheese is completely melted and the mixture is bubbly, thickened, and smooth.
- Adjust the consistency. If the cheese dip is too thick, add 1 Tbsp. of evaporated milk at a time, stirring until it reaches your desired dipping consistency.
- Serve warm. Serve immediately with soft pretzels.
Kiki says
I know this is an older recipe, but wondering if they can be formed and frozen to be baked later?
Brandy says
Hi! I haven’t tried doing that with this recipe, but I’d imagine it would be fine!
Patricia says
For the flour part it says add 3 of flour so do I add 3 more cups?
Brandy says
Hi! I'm not sure where you're seeing that? It's 3 3/4 cups of flour total.
Pamela says
Can you use this for pretzel dogs.
Brandy says
Yep! We’ve made them a few times this way for mummy dogs at Halloween. Wrap the hotdog then dip in the baking soda/hot water solution before baking.
Chrissy Harris says
Just made them - one the dough feels very tough - and I bake bread and have made pretzels before. Was hard to work with - two the pretzels at least mine are small - just me? Interested to see how they taste!
Brandy says
The dough isn't as elastic as other bread dough recipes, but should have been able to form the into shapes. I hope they are tasty for you! 🙂
Melissa Scott says
These are delicious! I'd really like to make a hard pretzel version with a longer shelf life. Any thoughts on how to incorporate this recipe into a hard pretzel one? Thanks!
Brandy says
I'm so glad you liked them! That's a good question. I've never thought of doing that and am not really sure how to go about that!
Elizabeth says
I have my dough rising....
Where is the link for the video for the pretzels?
Thank you
Brandy says
Hi Elizabeth! The video is embedded in the post. Do you have a pop-up or ad blocker on your browser? Otherwise it should play automatically.
Brielleziman says
I love these!!! I tried making pretzels before with boiling and it did not work...I tired these and they were amazing! I served them with garlic butter.
Brandy says
I'm SO glad you enjoy the recipe as much as we do!!
The Freshman Cook says
You had me at "no boiling"! YUM! Thank you for sharing at Celebrate It!
gail says
I love those pretzels from the Mall! I'm pinning this so I can try this someday.
Featuring your recipe on Talk of the Town next week! Thanks for sharing with us there!
gail
Maritza says
Yum! I love Auntie Ann's pretzels! Can't wait to try this recipe!
Brandy @ Gluesticks says
Chantal, I've made them using 100% whole WHITE wheat flour since it is lighter in baking and they were really good. I just made the pretzel sticks, not the knotted ones (too lazy, and the time I made them like the real pretzels was the time they came out a little doughy too). I'll have to try making some garlic ones! Thanks!
Patricia says
Just a question recipe calls for powdered sugar why?
Brandy says
The recipe I purchased years ago called for powdered sugar. I'm not sure why, but these turn out delicious!
C says
Excellent, just made them but rolled & knotted to make as garlic knots which came out a bit dense but very good. Do you think the recipe would work the same with using just whole wheat flour? That used to be my favorite Aunt Anns pretzels but they are so hard to find anymore.
Thanks for posting, Chantal