Soft Pretzel Recipe (Copycat Annie’s Pretzels) Recipe

Introduction

These soft pretzels are a delightful treat that perfectly mimic the beloved Annies Pretzels. Soft, chewy, and slightly sweet, they’re ideal for snacking or serving with your favorite dips. Make them at home with simple ingredients and a trusty baking soda bath for that authentic bite.

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (about 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
• 2 cups warm water (for baking soda solution)
• 2 tbsp baking soda (for baking soda solution)
• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for topping before baking)

Instructions

1. Step 1: Heat the milk and water together to about 105°F. Stir in the yeast and let it proof for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead until the dough forms a slightly tacky ball.
3. Step 3: Lightly grease the top of the dough with 1 teaspoon of oil and let it rise in a warm place for 45 minutes.
4. Step 4: Meanwhile, dissolve the baking soda in 2 cups of warm water in a separate bowl and set aside.
5. Step 5: Preheat the oven to 410°F. Turn the risen dough onto a greased surface and cut it into 6 equal strips.
6. Step 6: Roll each strip into a 35 to 40-inch rope, about the thickness of your finger. Shape each rope into a U, twist the ends twice, then pinch them to form pretzels.
7. Step 7: Dip each pretzel into the baking soda solution briefly, then pat gently with a kitchen towel to remove excess moisture.
8. Step 8: Place the pretzels on a parchment-lined baking sheet, sprinkle with coarse pretzel salt, and bake for 7-8 minutes until golden.
9. Step 9: Immediately brush baked pretzels with melted butter. Serve warm, optionally with your favorite dips.

Tips & Variations

• For extra flavor, try adding garlic powder or smoked paprika to the pretzel salt before sprinkling on top.
• Swap out brown sugar for honey for a subtly different sweetness note.
• Serve with a homemade mustard dip made from 2 tbsp mayo, 1 tsp yellow mustard, and 1 tbsp brown sugar for a sweet and tangy contrast.

Storage

Store cooled pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F oven for 5 minutes to restore softness. Avoid refrigerating as it dries them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

Why do we dip pretzels in a baking soda solution?

Dipping in baking soda water creates a distinctive chewy crust and deep brown color during baking by triggering a Maillard reaction on the surface.

Soft Pretzel Recipe (Copycat Annie’s Pretzels) Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

This Soft Pretzel Recipe is a homemade version inspired by the popular Annies Pretzels, featuring a soft, chewy texture with a golden crust. The dough is proofed with yeast and enriched with brown sugar and butter, then boiled briefly in a baking soda solution before baking to achieve the signature pretzel flavor and texture. Finished with coarse pretzel salt and melted butter, these pretzels are perfect as a savory snack or appetizer.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 8 minutes
• Yield: 6 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Dough:

• 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 Solution:

• 2 cups warm water
• 2 tbsp baking soda

Topping:

• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for topping before baking)

Instructions

1. Proof the yeast: Heat the milk and water to 105°F (using a microwave for about 45 seconds works well). Stir in the dry active yeast and let it proof for 5 minutes until frothy.
2. Mix the dough: In a large bowl, combine bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead for a few minutes until the dough forms a slightly tacky ball.
3. First rise: Lightly grease the top of the dough with 1 teaspoon of oil. Allow it to rise in a warm place for 45 minutes until slightly puffy.
4. Prepare baking soda bath: While the dough is rising, dissolve the baking soda in 2 cups of warm water in a separate bowl and set aside.
5. Preheat oven: Preheat your oven to 410°F (210°C) and grease or line a large sheet pan with parchment paper.
6. Shape the pretzels: Turn the risen dough onto a greased surface and cut it into 6 equal strips using a pizza cutter or knife. Roll and stretch each strip into a 35 to 40-inch rope or to the thickness of your finger. Form each rope into a U-shape, twist twice in the middle, and pinch the ends to the bottom of the U to create the classic pretzel shape.
7. Bake-ready pretzels: Dip each shaped pretzel into the baking soda solution briefly, then pat gently with a kitchen towel to remove excess water. Place pretzels on the prepared sheet pan.
8. Top and bake: Sprinkle coarse pretzel salt over each pretzel. Bake in the preheated oven for 7-8 minutes until golden brown.
9. Finish and serve: Immediately after baking, dip the hot pretzels in melted unsalted butter. Serve warm for the best flavor and texture.

Notes

• For extra flavor, dip pretzels into warm cheddar cheese sauce or make a sweet mustard dip by mixing 2 Tbsp mayonnaise, 1 tsp yellow mustard, and 1 Tbsp brown sugar.
• Use a kitchen towel to lightly pat pretzels after baking soda dip to prevent sogginess.
• Make sure the baking soda water is warm but not boiling to prevent affecting dough texture.

Keywords: soft pretzel, homemade pretzels, copycat Annies pretzels, pretzel recipe, soft pretzel dough, baking soda pretzels, savory snack