Soft Pretzel Recipe (Copycat Annie’s Pretzels) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat oven: Preheat your oven to 410°F (210°C) and grease or line a large sheet pan with parchment paper.
- 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.
- 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.
- Top and bake: Sprinkle coarse pretzel salt over each pretzel. Bake in the preheated oven for 7-8 minutes until golden brown.
- 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
