No Boil Soft Baked Pretzels Recipe
Auntie Anne's copycat soft baked pretzels are so delicious and easy to make. Make pretzel shapes or pretzel bites in a variety of flavors! No boiling required.
Servings: 8 pretzels
Calories: 294kcal
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.
Video
Notes
If you want the cinnamon/sugar coating, brush with butter and sprinkle a heavy coating of cinnamon/sugar onto the entire surface of the pretzel.
The Best Cheese Dip for Pretzels
- 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.
Nutrition
Calories: 294kcal | Carbohydrates: 60g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 1464mg | Potassium: 84mg | Fiber: 2g | Sugar: 0.2g | Calcium: 12mg | Iron: 4mg
