Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce


I think I’ll take the award for coolest mom ever today (I’m only joking, but after making these, I’m feeling like my kids think I’m seriously amazing). My family has become serious pretzel lovers, all thanks to my husband. He has always loved them so he started taking my kids to get them at the mall. Now, they request to go get them at least once a week. We only live 10 minutes away from the mall which has two Auntie Anne’s so we definitely haven’t had a shortage of them. My kids are always begging to go, and even though I’m not much of a mall person I’m always game for food. The last time we went we made the switch from the regular salted pretzels (with that nasty cheese sauce my kids love) to the cinnamon sugar version. We are hooked on those now. What happens then? I usually try to find a way to make it at home if we love something that much. Plus, I thought theirs could seriously use a sweet and fluffy cream cheese dipping sauce to pair with them (it’s like a cinnamon roll meets mall pretzels = best upgrade ever).

Copycat Auntie Anne's Cinnamon Sugar Pretzel Bites | Cooking Classy

I’m happy to say, these taste just like the Auntie Anne version if not better. With cream cheese and cinnamon sugar covered smiles on their faces my kids highly approved (my four year old also says these are “home pretzels” not “mall pretzels”. While we were making them together, I kept referring to them as mall pretzels and she kept telling me, “no Mom, they’re home pretzels” – since we were making them at home of course). My husband also agreed that they were amazing, after trying just one he said he didn’t need dinner anymore.

You too are going to be hooked on these and you’ll love the fact that you can indulge in a large batch in the comfort of your home. You could even make half of them coated in cinnamon sugar and the other half with coarse salt if you’d prefer (just be sure to add the salt before baking though). Enjoy!


Copycat Auntie Anne's Cinnamon Sugar Pretzel Bites | Cooking ClassyCopycat Auntie Anne's Cinnamon Sugar Pretzel Bites | Cooking Classy


Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites

4.38 from 8 votes

Yield: 6 servings

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 2 hours 35 minutes


  • 1 (1/4 oz) pkg active dry yeast
  • 1 cup warm water , 110 degrees
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1 Tbsp vegetable oil
  • 1 tsp salt
  • 1 1/2 cups bread flour
  • 1 to 1 1/4 cups all-purpose flour , plus more for dusting
  • 3 cups hot water
  • 1/4 cup baking soda


  • 1/2 cup butter , melted
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon

Cream Cheese Dipping Sauce

  • 4 oz cream cheese , softened
  • 2 Tbsp butter , softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp heavy cream


  1. For the pretzel bites:
  2. In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky). Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
  3. Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap (to prevent drying). Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each). Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches. Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).
  4. Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I'd recommend rewarming them once they've cooled. To do so microwave on a plate for 10 - 20 seconds).
  5. For the cream cheese dipping sauce:
  6. In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.
  7. Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: Wow, just wow! Now I don’t have to go to the mall :) Okay but I still want to go shopping…LOL Seriously though, you outdid yourself! This week I posted cinnamon sugar 1 hour breadsticks. I need to try your little bites next. Pinned! November 8, 2013 at 9:56pm Reply

  • Chung-Ah | Damn Delicious: These look amazing! They’re so perfectly coated and with that dipping sauce – YES AND YES! November 9, 2013 at 12:20am Reply

  • Laura @ Lauras Baking Talent: I bet these taste so much better, and you gotta feel good makings them at home. You know they were prepared with good ingredients and with love by you :) November 9, 2013 at 6:38am Reply

  • Stacy | Wicked Good Kitchen: Such a fun copycat recipe, Jaclyn! Love that Fluffy Cream Cheese Dipping Sauce. Gorgeous photography, as always! Pinning (of course)! xo November 9, 2013 at 4:14pm Reply

    • Jaclyn: Thanks for the compliment Stacy :)! November 9, 2013 at 4:59pm Reply

  • Erin | The Emerging Foodie: Oh my. Yessss please! These look incredibly addicting. And delicious. Little balls of pure bliss coated in cinnamon sugar ecstasy. Plus a cream cheese sauce?! Wowowow. November 10, 2013 at 8:29am Reply

  • sally @ sallys baking addiction: Amazing, Jaclyn! I love auntie anne’s. In fact we go to the mall sometimes… just for auntie anne’s! And of course, some new shoes.

    I love the cream cheese dipping sauce too! November 10, 2013 at 9:11am Reply

  • Kristen: Made them this morning with my non-pretzel loving husband. I knew they were great because he kept sneaking some with salt and mustard before I rolled them in the cinnamon and sugar! Thanks so much for this easy recipe. November 10, 2013 at 9:58am Reply

    • Jaclyn: I’m so glad you and your non-pretzel loving husband enjoyed them :)! Thanks for leaving a comment Kristen! November 10, 2013 at 10:21am Reply

  • Renee@ Two in the Kitchen: Well, I’ve never been to Auntie Ann’s, but with this recipe it doesn’t look like I have to. These look delicious…..and dangerous! This is the kind of thing I would eat in one sitting if I’m not careful!! November 10, 2013 at 1:02pm Reply

  • Kate: Ohh these look super tasty. I think ill make them with a caramel sauce. :) November 12, 2013 at 8:25pm Reply

  • Kyra: Sounds so yummy, I would love to see this done on video. I’m a visual learner :) November 14, 2013 at 8:45pm Reply

  • Elizabeth @ Oh my gosh, “mall pretzels” are my weakness. I had one a few months ago after not having one for years, and those things are like crack cocaine. Crazy addicting! I don’t know whether I should be glad or not that I can now make them at home… November 15, 2013 at 1:12am Reply

  • Jessica: What is the purpose of the soda water step? It seems very tedious. What would happen if I skipped it? Otherwise, this recipe looks fantastic! December 11, 2013 at 9:26pm Reply

    • Jaclyn: The soda water adds flavor but it’s also a very important step in achieving that nice and chewy golden brown exterior so I wouldn’t recommend skipping it. December 12, 2013 at 7:11am Reply

  • Celestia: What does 6 servings mean? how many is that? December 19, 2013 at 2:53pm Reply

    • Jaclyn: To be honest I don’t remember the count at all, I just remember that’s about how many servings I felt it yielded. I was going to put a number but then realized it will vary depending on how thin they are rolled and the size they are cut. December 22, 2013 at 6:15pm Reply

  • Lauren: I am not much of a baker, so I was apprehensive when I found this recipe on Pinterest – but it was INCREDIBLY easy to make and absolutely delicious. They were a hit! December 28, 2013 at 11:49am Reply

    • Jaclyn: I’m glad to hear they were a hit Lauren! Thanks for leaving a comment! December 28, 2013 at 4:37pm Reply

  • Sue: Can you all bread flour, I m out of regular flour due to holiday baking? January 3, 2014 at 8:10am Reply

    • Jaclyn: Sorry for the late response, but that should be fine. January 12, 2014 at 9:26pm Reply

  • heather: took a double batch of these to a friends house last night. my husband begged me to leave them home for us and just takes chips to the party! ha! the tray came home empty :)! so yummy! thanks for sharing! January 6, 2014 at 10:27am Reply

    • Jaclyn: You’re very welcome Heather! I’m so glad your friends and family liked them! January 15, 2014 at 11:28pm Reply

  • Debbie: So it seems this makes roughly 130 pieces? If you have 6 equal portions rolled out to about 28″ then cut 1 1/4″ = 134.

    Would you say this is about what you got? Just trying to figure it out since I wouldn’t need that much for a snack.

    These look yummy btw, I’m sure my kids would enjoy this! January 8, 2014 at 4:42pm Reply

    • Jaclyn: That sounds like a bit more than I got but it could be right because we ate them so fast I didn’t count at all, sorry! I wish I knew for sure. Anyone else count by chance? January 16, 2014 at 9:15pm Reply

  • Natalie: Thanks for the recipe! These are really good (that’s actually an understatement). I made them last night for the first time and they didn’t last 20 minutes in my house. Only problem I have is when I add in the all-purpose flour, and I only add about 1 cup, the dough seems too floury. Should I just cut back on the amount of flour used? That’s what I did last night and they turned out fine, just wondering if there was another fix for this. Thanks again for this awesome recipe! So delicious! January 10, 2014 at 3:33pm Reply

    • Jaclyn: I’m so glad you liked them Natalie – but yes if the dough seemed too dry and not very elastic then you can definitely cut back on the flour a little bit next time or you could increase the amount of liquid a tad. That amount of flour needed could vary depending on the environment you live in and how humid is and so forth. Hope that helps! January 20, 2014 at 2:28pm Reply

  • Sky: How does 45 min prep time, and 10 min cook time, equal 2 hours and 35 min total time?

    sorry, but as a math major, that doesn’t add up.

    do want to try this though. January 21, 2014 at 12:28pm Reply

    • Jaclyn: Sorry that does seem confusing – the final time includes the rise time while the dough is resting, I just added it so people could plan accordingly. January 21, 2014 at 5:52pm Reply

  • Heather: I’ve made homemade pretzels at home before, too, and they are super yummy. I do agree with one comment, though, about the baking soda/water step being a bit tedious, so the last time we were at the mall shop, I watched to see how they do it….spray bottle! Genius! So, when I try your recipe, I’m going to put the water mixture in a spray bottle to see if the results are the same. Thanks for the great recipe! January 22, 2014 at 8:41pm Reply

  • rafiah: wht is bread flour/ January 24, 2014 at 11:46am Reply

    • Jaclyn: It’s a high protein flour (it has more gluten than all purpose flour) so it is good for breads and baked goods like these (you may want to check out this link to learn a little more – reading the info about the different types: If you can’t find it regular all purpose would be fine. January 24, 2014 at 10:21pm Reply

  • Lissa: I just finished making this recipe as a Super Bowl treat. I am so excited to share these at the party I’m attending. The instructions were perfect- I will definitely be telling everyone where I got this recipe. Thanks so much! February 2, 2014 at 1:25pm Reply

    • Jaclyn: Thanks so much for sharing Lissa and thanks for leaving a comment! February 4, 2014 at 10:08pm Reply

  • Michelle: Can I use instead of bread flour all purpose flour? February 2, 2014 at 4:48pm Reply

    • Jaclyn: Yes bread flour would be fine. February 2, 2014 at 5:07pm Reply

  • Ashley: Just wanted you to know I made these for Super Bowl and while the dough was setting the game had started so everyone was over. I’m not much of a cook or baker but my boyfriend loves these so I decided to give it a whirl. I couldn’t get the batches in fast enough before they were gone. They were still hot while being devoured. All of the ladies at my party asked for the recipe so I’ve forwarded this winner out! Thank you so much for the perfect guidelines! February 5, 2014 at 1:49am Reply

    • Jaclyn: I’m so glad to hear everyone liked these and they went fast! Thanks so much for your comment Ashley! February 11, 2014 at 10:23am Reply

  • Briana: How long will these stay good for? I only have time to make them tonight and need them for a party on Saturday! February 6, 2014 at 10:48am Reply

    • Briana: Or, is it possible to make the dough ahead of time and store it over night so I can just bake them Saturday morning? February 6, 2014 at 11:04am Reply

    • Jaclyn: I would probably just chill the dough and make them on saturday so they are really fresh, they taste the best the day they are made. February 6, 2014 at 5:08pm Reply

  • Amina: OMG I made these last night and they were amazing! Thank you so much for sharing this recipe! February 8, 2014 at 2:36am Reply

    • Jaclyn: I’m glad to hear you liked these pretzel bites Amina :)! Thanks for your comment! February 11, 2014 at 11:14pm Reply

  • Debbie H.: Was looking for a fun activity to do with my two teenage nephews and we decided to make these. What a HUGE success they were. The first batch was gone before the second batch was out of the oven. We did most with the cinnamon sugar but about 1/4 with salt and they were both great. For those wondering about the quantity, we got between 80-85 pieces (13-14 pieces from each dough portion x 6 portions). They were easy to do and the instructions were very clear! Thanks so much!
    ~Debbie April 19, 2014 at 11:56pm Reply

    • Jaclyn: I’m so glad you and your nephews had fun making these and enjoyed them Debbie! Thanks for your feedback and quantity! April 21, 2014 at 9:29pm Reply

  • Lara: Wow! I just made these and they are exactly (if not better) than Auntie Anne’s! I did salt and cinnamon and sugar. I may even take my last batch and make pizza pretzels. Thank you soooo much for this recipe and for saving me $ at the mall! June 16, 2014 at 3:54pm Reply

    • Jaclyn: Ooh those all sound delicious! :) Thanks Lara! June 19, 2014 at 11:52pm Reply

  • Ainy: Please tell me if I don’t have the bread flour, how much all purpose flour would I use altogether?
    I mean is it 1 1/2 cup(replacing the bread flour) plus 1 1/4 cup ?!
    Not using the bread flour will effect the taste or appearence?!
    Please reply soon. Wanna make them today :)” July 17, 2014 at 2:21pm Reply

    • Jaclyn: I would just replace it with equal amounts. It won’t change it drastically but it will have a slightly different texture. July 17, 2014 at 7:51pm Reply

  • Ainy: I also don’t have an electric stand mixer. Have an electric egg beater. Will that work?! Please reply. July 17, 2014 at 2:32pm Reply

    • Jaclyn: That should work okay but I’d recommend that you just mix with that until it starts to get thick, then I’d knead in the rest of the flour by hand so you don’t burn up the motor on your mixer. I hope you love them Ainy! July 17, 2014 at 7:50pm Reply

  • Julia: We just tried Auntie Anne’s for the first time, but we live about an hour away from the nearest one, and so I’ve been obsessively looking for a good substitute! Hope these are as amazing as they seem! Great photography, by the way. August 8, 2014 at 1:36pm Reply

    • Jaclyn: Thanks Julia! I hope you love the recipe! August 8, 2014 at 8:51pm Reply

  • Mimi: Wonderful! I just used this recipe today, and my first batch turned out perfect. My dough was pretty sticky, but I sprayed my hands with cooking spray so they didn’t stick to my fingers as much. The dough balls, once cooked, were very soft and favorable. My mom enjoyed them too.

    Thanks!! :3 August 14, 2014 at 4:06pm Reply

    • Jaclyn: Thanks for your review Mimi! I’m glad you and your mom liked them! August 14, 2014 at 9:13pm Reply

  • ria: wow! i love this recipe… easy to do but ver YUMMY! thanks for sharing… August 16, 2014 at 6:10am Reply

  • lynne: I’m craving for auntie anne`s cinnamon pretzels,i really love to eat that and I want to bake as well.can I ask if baking powder can be a substitute instead of baking soda?thank so excited! November 17, 2014 at 11:02pm Reply

    • Jaclyn: You wouldn’t be able to make that substitution for this recipe, sorry. The baking soda is crucial in these. November 19, 2014 at 11:48pm Reply

  • cassey: instead of making them bite size could i make them to a whole pretzel? December 13, 2014 at 9:07am Reply

    • Jaclyn: That should work just fine. Hope you love them! December 13, 2014 at 11:16pm Reply

  • Jennifer: Do you think I could make the dough in my bread machine then finish according to your recipe? December 30, 2014 at 3:14pm Reply

    • Jaclyn: I’m not sure because I”m not super familiar with bread machines but I imagine it would be fine on a knead cycle. January 18, 2015 at 5:31pm Reply

  • Evelyn: Hey Jaclyn, Does the water have to be 110 degrees? My second question is that when you mentioned you have to use 1 (1/4 oz) pkg active dry yeast, do you use 1/4 oz dry yeast, 1 pkg active dry yeast, or 1 and 1/4 pkg active dry yeast thank you January 11, 2015 at 10:36am Reply

    • Jaclyn: Sorry for the confusion, it’s one .25oz pkg. And yes I would use water at 110 so it properly activates the yeast. January 15, 2015 at 9:04pm Reply

  • Yana: These were amazing! I made them bigger and got maybe 30-40 pieces but they were gone so fast! The dip was perfect to dip fruits into as well. Once these were eaten, everyone kept going for the dip. What I did with the water and baking soda mixture was just had it boiling on the stove and threw in few balls at a time and it was sooo fast. I recommend that instead of microwaving them. This recipe is a keeper! February 24, 2015 at 9:26am Reply

  • arlette: Where does the 3 cups of water come in? It wasnt in the directions. March 2, 2015 at 5:00pm Reply

    • charchar: thats where it all went wrong… April 12, 2016 at 6:36pm Reply

    • Janis: You put the baking soda in the 3 cups of warm water. After you cut your bites you dip them in the water/baking soda mixture then put on your cookie sheet. May 8, 2016 at 5:25pm Reply

  • Tracey: These were great! made them for my boys tonight and they were disappearing as fast as I could get them dipped with the sugar. Thank you! March 13, 2015 at 10:59pm Reply

    • Jaclyn: You’re very welcome! I’m so glad your family liked them Tracey! March 15, 2015 at 1:15pm Reply

  • Mitzi: Se escucha delicioso:) lo cocinaré este fin de semana. April 6, 2015 at 3:14pm Reply

    • Jaclyn: Que disfrutes tu fin de semana! :) April 11, 2015 at 1:30pm Reply

  • rosita: Made them this evening. My family loved them and quickly devoured them. Thanks for sharing y his recioe. A keeper for sure. April 25, 2015 at 7:29pm Reply

    • Jaclyn: I’m so glad your family liked them Rosita! Thanks for leaving a comment! April 27, 2015 at 9:56am Reply

  • gina: im so confused is the baking soda suppose to go in the bread mixture or is that just for the water May 26, 2015 at 12:47pm Reply

    • Jaclyn: Just for the water. It helps add that nice browned color and perfect crust texture. It also adds nice flavor in the end. June 20, 2015 at 10:36pm Reply

  • Naeda: Brilliant, perfect! May 30, 2015 at 1:41pm Reply

  • Theresa: Just made these! Great recipe!!! :) June 5, 2015 at 1:33am Reply

    • Jaclyn: Thanks for leaving a review Theresa! Happy to hear they were enjoyed! June 5, 2015 at 4:09pm Reply

  • Selena: Hi! I was wondering that if I make these pretzels, can I bake 2 trays at a time on different rack levels? My oven’s heat is not that even but would it work if I switch the trays halfway?
    Thanks! June 14, 2015 at 10:07am Reply

    • Jaclyn: I imagine that should work okay. Sorry for the late response. August 12, 2015 at 5:17pm Reply

  • olen: Hi. I just want to know if instant dry yeast would be ok? Instant dry yeast are more easy to get where I live. How do i go about if it’s instant dry yeast? Will i just add in the flour same amount as the active dry yeast? Thanks I want to do this for my daughters’ after school snack. Thanks. July 19, 2015 at 12:06am Reply

    • Jaclyn: The instant should work fine too – the directions to do so should be listed on the back of the label (but yes it’s likely just to mix with the flour). July 21, 2015 at 10:53pm Reply

  • Melissa: Just made these for our lazy Sunday snack. They are all gone! Very good! July 26, 2015 at 3:51pm Reply

  • Madison: Can you use normal flour instead of bread flour? August 4, 2015 at 7:16am Reply

    • Jaclyn: Yes but you’ll have a slightly different texture. Not quite as chewy. August 5, 2015 at 10:29pm Reply

  • Cindy: Hi! I love pretzels esp Auntie Anne’s! How can I make these sugar free or less sugar? Would love to make these but my pretzel-loving husband is diabetic. :( August 25, 2015 at 6:37pm Reply

  • Tara: My dough never rose. Do I need to just sprinkle the yeast on top to let it foam instead of mixing it in? I did this for another pretzel recipe and the dough did rise, but it didn’t say to do that in this one so I just mixed it in. I baked them anyway just to see how they would taste though, and they are delicious. :) October 1, 2015 at 12:37am Reply

  • Shreyashi Ganguly: I loved your recipe. Made it twice already. I am planning to add this recipe in my best of October recipe roundup to be published on the 31st of October. I know it’s an archived recipe but the warming qualities of cinnamon has been a draw for me over this cool month. I would love to add a picture of these beauties (with the proper citations naturally) in my blog post. I hope it is alright by you.
    Would love to hear back.
    Thank you. October 24, 2015 at 4:38am Reply

    • Jaclyn: That would be great! Thanks Shreyashi! October 27, 2015 at 11:40pm Reply

  • Joan: I do not have a silpat mat- is it necessary? October 30, 2015 at 2:58pm Reply

    • Jaclyn: No you could also use parchment paper or grease the pan. I hope you love them! October 31, 2015 at 12:53am Reply

  • Melissa: I made these the other day…… So good! But I’m wondering how to keep them fresh and still good by making them and eating them two days later. Should I freeze them right away, or store in fridge with or without sugar/cinnamon coating? There is no way I can make them the same day. November 16, 2015 at 10:40am Reply

  • Kelsie: Hi could the dough be made and stored? If so how long would it keep in the fridge, thanks November 18, 2015 at 4:56am Reply

  • Brianna: what would you do if you have no heavy whipping cream on hand? November 21, 2015 at 8:46am Reply

  • Kelsie: Hi what is baking soda? Is it bicarb of soda? If so how many grams is needed thanks November 27, 2015 at 5:38am Reply

  • Lori: How are these the next day. I want to make for a party but would like to make ahead. November 30, 2015 at 8:19pm Reply

  • Emilie: The picture looks really nice but when I made it disgusting. Sorry to hurt your feelings but this was the worst recipe that I’ve ever made. February 20, 2016 at 11:40am Reply

  • laura: The recipe calls for 3 cups hot water but I don’t see it used? February 28, 2016 at 11:41am Reply

    • Lesley: The water is is for boiling the dough with the soda. March 10, 2016 at 2:13pm Reply

  • Lesley: Not sure if I missed this question in the posts above but I want to ask if this dough could be prepared in a bread maker using the dough setting. March 6, 2016 at 7:42am Reply

  • Elis: Can this dough recipe be for pretzel too ? March 21, 2016 at 6:47am Reply

  • Janis: MADE THEM! I was holding onto this recipe for years, thinking, yeah this isnt going to work. Let me just say, I am a huge fan of Auntie anns cinn pretzel bites, these are SPOT ON!!! NO JOKE, these taste just like them!! I didnt get to make the frosting as when i printed this years ago, i guess i didnt print that. MAKE THESE, it seems like a lot, but its NOT hard.

    Yes, you can skip the cinn sugar and use salt, I used kosher salt as thats what i had. I did one, i dipped in butter and added a little salt and BAM!

    For people with yeast issues. If you have a yeast pk and it doesnt say add sugar, like Fleischmanns, ADD the sugar! My yeast never fails when I add the sugar. Also, make sure your yeast isnt expired. Your temp on your water should be hot for it to activate it. 100-110 F. Ill admit i do not take the temp of the water but I know my water is HOT. I have used yeast a lot so Im getting PRO at it lol. If your yeast is alive it will foam. NOT always do i get a nice rise out of the yeast (while its activating) but as long as it bubbles and foams you should be good.

    MAKE AHEAD: After you let the dough RISE you can refrigerate it for up to three days or frozen for three months. Thaw frozen dough in the refrigerator before using. Make sure its in a oiled bowl or container and securely sealed.

    I ate these over the next few days and they were still soo good, YES they are best when nice an warm, but they are still wonderful the next day. All I did was put them on a plate and loosely covered it with tin foil, so the moisture wouldnt build up and make them soggy. April 27, 2016 at 1:04pm Reply

  • Sandhya: I’ve made these. They turned out great. Thanks for the recipe. May 8, 2016 at 1:52am Reply

  • twee: Made my first batch today and they r delish!!! Ty!!! We never have to go to auntie ann’s again! May 16, 2016 at 6:29pm Reply

  • Janelle: Hey jaclyn! my sister and I really love this recipe. Our pretzel bites turned out great. Initially i was worried about the cinnamon-to-sugar ratio but they came out perfectly. And the proving time was useful for getting on with other activities. What i liked the most was how quickly they cooked in the oven. We out them in for 9 mins and voila! Who needs auntie ann? June 19, 2016 at 12:40pm Reply

    • Jaclyn: I’m so glad you guys liked the recipe :)! June 19, 2016 at 9:13pm Reply

  • Jane: Shouldn’t the water be boiling when you add the dough? July 17, 2016 at 6:14am Reply

  • Scout: Wow! These look so good! I was just wondering, I don’t own a silpat, but is there a substitute you could suggest? Thanks! July 17, 2016 at 7:53am Reply

  • Kathryn Fox: Hi, I’ve just made these and they are amazing. So easy yes so awesome. I love these when we go shopping but always say no, now I’m best mummy at home for making them. Looking forward to trying more of your recipes. Kathryn August 11, 2016 at 9:44am Reply

  • Hannah: wow they taste just like friggin auntie anne’s!!!!! i’m schocked and im devouring them! Thank you!!! i live abroad and only travel to the US once a year and i have to wait THAT LONG to satisfy those cravings! well not anymore! This recipe is GOLD! And i didnt even use bread flour! August 15, 2016 at 4:07pm Reply

    • Jaclyn: Thanks for the great review Hannah! August 18, 2016 at 3:44pm Reply

  • Ann Days: This is the best recipe ever! My kids wanted to know when did you go out and get Auntie Anne’s. They could not stop eating them, and neither could I. September 10, 2016 at 6:01pm Reply

  • Luda: Made these this evening. They were great! The kids went to bed without having any because they were not ready yet so come morning im afraid they will be all gone before i wake up. Oh well ill have to make more. September 29, 2016 at 8:33pm Reply

  • Deyonah: I don’t have a Silpat lined baking sheet what should I use? -Also, I love these pretzels I can’t wait to make them!! Great idea!! January 4, 2017 at 1:20pm Reply

  • Andrea Palmer: These are delicious! I didn’t try the icing, but the pretzel tasted like a warm donut hole. I also tried doing some with salt- also amazing….I had a hard time saving them for a party i made them for! Would like to change something next time though….MAKE A DOUBLE OR TRIPLE BATCH!!! February 16, 2017 at 1:07pm Reply

    • Jaclyn: I agree on the TRIPLE BATCH! Thanks Andrea! February 27, 2017 at 12:57pm Reply

  • trisha farrell: This is aunty anns perfected March 23, 2017 at 8:26am Reply

    • Jaclyn: Glad you think so :). March 23, 2017 at 6:12pm Reply

  • Isabel: Can I make these in advance? Will they still be delicious they after (or 2 days after)? Can I freeze them? May 15, 2017 at 9:48pm Reply

  • Guilherme: Hi, I can’t find the recipe for the pretzels in this post, there’s only the frosting one. June 21, 2017 at 12:38pm Reply

    • Jaclyn: Thanks for letting me know! I just switched recipe cards and am having a few issues. Working on a fix and will let you know ASAP! June 22, 2017 at 10:31am Reply

  • Audrey: did you by any chance take the recipe for the pretzels down? all i can see is the recipe for the dipping sauce. June 25, 2017 at 9:58am Reply

    • Jaclyn: This should be fixed now. Thanks! July 11, 2017 at 2:15pm Reply

  • Mali: I cant find the recipe either. June 26, 2017 at 2:12pm Reply

  • Nili: these look incredible! i have to ask, any calorie info? i read, “dip in melted butter” and gained 10 lbs (!!) September 4, 2017 at 6:53am Reply

  • Linda: Very delicious! Great on a nasty cold day watching Netflix. November 14, 2017 at 8:32pm Reply

  • Lesy: YUM! Just finished making a batch it’s amazing. Really taste like auntie Anne’s. December 30, 2017 at 6:11pm Reply

  • Eliza: 1/4 a CUP of baking soda? or teaspoon? January 26, 2018 at 12:48pm Reply

  • Karen: Great recipe but it’s too much work for me, plus the shopping for ingredients is costly for a one time creation. I’ll pay for convenience of the mall purchase February 2, 2018 at 2:57pm Reply

  • becca: I made these for a kid friendly brunch and they were so delicious! I will definitely make them again. February 13, 2018 at 4:11pm Reply

    • Jaclyn: So glad you liked them Becca! February 16, 2018 at 9:45am Reply

  • Anum: No words to describe how delicious these were!!! Thank you sooo much for an amazing recipe with such clear instructions :) My husband said he can’t tell the difference between these pretzels and Auntie Anne’s! As soon as I tried one, I decided that I’m making these again in a few days lol. March 20, 2018 at 9:31am Reply

    • Jaclyn: So glad you liked them – thanks for the great feedback! :) March 23, 2018 at 4:51pm Reply

  • Sherri: Thank you so much for sharing this!!!! Amazon!!!!! April 4, 2018 at 11:46am Reply

    • Sherri: Amazing April 4, 2018 at 11:48am Reply

    • Jaclyn: Glad you liked them Sherri! Thanks for your review! April 4, 2018 at 3:35pm Reply

  • Chelsea: Has anyone froze these April 21, 2018 at 9:35am Reply

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