Auntie Anne’s Copycat Pretzel Bites
These Auntie Anne’s copycat pretzel bites are soft, buttery, slightly sweet, and incredibly easy to make at home. This is the recipe I’ve been making for years, and turning the dough into bite-sized pieces makes them even easier to prepare than traditional soft pretzels. Serve them warm with melted butter and kosher salt, or make cinnamon sugar or garlic parmesan pretzel bites.
Servings: 12
Calories: 229kcal
Ingredients
- 1 ¼ cup warm water
- 1 Tbsp. active dry yeast
- 3 ¾ cup all-purpose flour
- ¾ cup powdered sugar
- 1 ½ teaspoon salt
- 2 teaspoon vegetable oil
Bath
- 2 cup hot water
- ¼ cup baking soda
Instructions
- Mix water/yeast. Cover and let it rest for 10 minutes or until it is foamy.
- Mix dry ingredients together in a large mixing bowl. Slowly add water/yeast mixture and oil and mix until a soft dough forms. Turn out onto lightly floured surface and knead until smooth.
- Spray bowl with non stick cooking spray and return dough to bowl. Cover loosely with a towel and let raise until doubled, about an hour.
- Preheat oven to 425 degrees.
- Make a baking soda bath for the pretzels by combining the baking soda with hot water and stir until soda is mostly dissolved (it won't dissolve completely).
- Roll out dough into a long rectangle (about 12"x24"). Using a pizza cutter, cut into small 2 inch pieces. Dip each dough square into the water/soda bath and place on a greased (or parchment paper lined) baking sheet. If you are making salted or garlic pretzels, sprinkle with kosher salt.
- Bake for 4 minutes, then rotate pan and bake another 4 minutes until golden brown.
Video
Notes
Pretzel Variations
Basic salted pretzels: Sprinkle pretzel dough with kosher salt BEFORE baking. When they come out of the oven, brush with melted butter.
Garlic parmesan pretzels: Sprinkle with kosher salt BEFORE baking. When they come out of the oven, brush with a mixture of butter and garlic powder. Sprinkle with grated Parmesan cheese.
Cinnamon/sugar pretzels: Brush with butter AFTER baking and then roll in cinnamon/sugar.
The Best Cheese Dip for Pretzel Bites
- 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 warm Auntie Anne's copycat pretzel bites.
Nutrition
Calories: 229kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 977mg | Potassium: 68mg | Fiber: 2g | Sugar: 7g | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 2mg
