Auntie Anne’s Pretzel’s Copycat Recipe


This Auntie Anne’s Pretzels Copycat Recipe is a recipe you have to try! You get a chewy yet fluffy, perfectly tender, beautifully golden brown pretzel that will have you savoring every last flavorful, salty little bite.

Homemade Auntie Anne's Pretzels Ready To Serve

Mall pretzels that you can now enjoy in the comfort of your home for a fraction of the price with countless dipping sauce options, yes please! They are the perfect party food or snack to impress guests with and they really are easier to make than you’d think.

It’s a similar process to making a bread or roll dough but rather you shape it into a pretzel versus a loaf or roll. The pretzel shaping is actually fun once you get the hang of it.


There’s also that part where you dip in a baking soda and water mixture before baking – and what’s the point of that?? It gives you that crisp, nicely browned exterior.

Homemade Pretzels Baked With Salt

Who doesn’t love a fresh from the oven pretzel? I’m telling you these things are dangerous! I could sit around and eat them every day!

Homemade pretzels say what?? Once word get’s out soon the whole neighborhood will be over!

You can also dip them in a homemade cheese sauce for a match made in heaven. Or if you are serving them for a treat you can try them with a warm caramel or chocolate sauce for dunking.

How ever you dunk them I recommend you eat them warm, they just aren’t the same cool. Can’t you just see that moment now, where you pull your own batch from the oven and tear off piece by piece and dip it into a rich sauce and you savor every last crumb of it? Mouth watering yet :)?

These are one of those foods that yes it can take time and patiences and multiple steps but the end result is so worth it. It’s a great recipe to make a tradition, I’m thinking Christmas Eve pretzels. Why? I don’t know, they’re irresistable homemade pretzels and they are worthy of important holidays.

Auntie Anne's Pretzels with homemade pretzel dough

Other Great Pretzel Recipes:


Auntie Anne’s Pretzel’s Copycat Recipe

4.84 from 6 votes
This Auntie Anne's Pretzels copycat recipe is one you are going to want to try. You get a chewy yet fluffy, perfectly tender, beautifully golden brown pretzel that will have you savoring every last flavorful, salty little bite.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 307 kcal


  • 2 cups milk (I used 2%)
  • 1 1/2 Tbsp active dry yeast (2 packets)
  • 6 Tbsp packed light-brown sugar
  • 4 Tbsp butter , at room temperature
  • 4 1/2 cups all-purpose flour , plus an up to an additional 1/2 cup as needed
  • 2 tsp fine salt
  • 1/3 cup baking soda
  • 3 cups warm water
  • coarse salt , to taste
  • 6 Tbsp butter , melted
  • Dipping sauce for serving , optional*


  1. Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
  2. Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 - 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
  3. In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
  4. *Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.
  5. Recipe Source: adapted from Yammies Noshery and Food Network
Nutrition Facts
Auntie Anne’s Pretzel’s Copycat Recipe
Amount Per Serving
Calories 307 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 1408mg 59%
Potassium 126mg 4%
Total Carbohydrates 44g 15%
Dietary Fiber 1g 4%
Sugars 8g
Protein 6g 12%
Vitamin A 7.2%
Calcium 6.3%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • Ashlee Christopher: WOW this blog is awesome! These look just like the ones ya get at the mall! First time here! Loving your blog :).
    Thanks for sharing!
    Ash August 14, 2012 at 8:36pm Reply

  • Nicole, RD: These are a weakness of mine. I smell them and am instantaneously hungry…only for Auntie Anne’s! August 15, 2012 at 4:16am Reply

  • sally @ sallys baking addiction: Jaclyn, I think myself and the rest of the world can THANK YOU for posting what may be the best recipe on the planet! I am a huge sucker for those auntie anne’s pretzels. My bf and I split one every time we’re at the mall! I honestly cannot resist them. Never have made them at home but something tells me it would be very dangerous (but worth it!) if I gave it a go. :) August 15, 2012 at 7:49am Reply

  • Jaclyn: Thanks for your comments, hope you can make them very soon =)! August 15, 2012 at 8:51am Reply

  • Melanie: Ok, those pretzels look amazing (even BETTER than the mall variety and that’s saying a lot because I love the mall ones). August 15, 2012 at 3:07pm Reply

  • Shawn @ I Wash…You Dry: I really need to make these! I am a huge sucker for those soft pretzels! YUM! August 15, 2012 at 7:54pm Reply

  • Rusty: Need or knead? I need pretzels but I knead my dough. August 16, 2012 at 7:09am Reply

  • Chung-Ah | Damn Delicious: I absolutely love copycat recipes. And your version looks a hell of a lot better than Aunt Annie’s! August 16, 2012 at 8:18am Reply

  • yummy tasty: mmmm Its looks Yummy And Amazing Too
    and your way to write i love it :) August 17, 2012 at 8:45am Reply

  • Yammie: Hey! Glad you liked the recipe! They look awesome. :) August 17, 2012 at 9:58am Reply

  • Jaclyn: Thanks Yammie, thanks for posting an amazing recipe! Love your blog! August 18, 2012 at 7:58am Reply

  • Candace Stevenson: my dough is currently rising! I can’t WAIT to eat these! Thanks for sharing :)

    Lovely Little Rants August 18, 2012 at 6:16pm Reply

  • Anonymous: it’s auntie annes isnt it? August 19, 2012 at 3:22pm Reply

  • Jaclyn: Ha ha ha yes, I’m such an airhead sometimes, thanks =)! August 20, 2012 at 7:21pm Reply

  • Sook: Oh my.. I’m loving your blog!! I wish you had a facebook page. It’d be easier for me to check back on your blog if I had a reminder.. I just followed your pinterest though. :) I just saw a mormon badge on your side bar. I’m LDS too! So fun to meet another LDS food blogger! :) August 22, 2012 at 9:34pm Reply

  • Anonymous: thank you so much for posting this! We don’t have auntie anne’s prezels in Germany and they just came out soooo good! Especially the ones with sugar and cinnamon August 24, 2012 at 5:15am Reply

  • Anonymous: heavy heavy sigh – wish these were gluten free…look soooo yummy August 24, 2012 at 10:46am Reply

  • Carissa Rasmussen: wow those look delicious. I’ve tried some pretzel bites from a recipe I found on pinterest..very disappointing. Hopefully this one works. Can’t wait to try August 25, 2012 at 4:08pm Reply

  • vanessa: I did today, it came out great!Tastes very good and the kids love it! Thanks for the recipe! August 26, 2012 at 6:33pm Reply

  • Richa Singh: Thanks Yammie, thanks for providing best information like this. You should make this Diwali some recipe in sweet like BESAN LADOO RECIPE- Diwali Special
    September 1, 2012 at 10:12am Reply

  • Anonymous: I was wondering what non dairy milk can I substitute for. Thanks they look delish September 13, 2012 at 9:18am Reply

  • Kayla: These were sooooo yummy!! We just finished eating them! Thanks for posting!! Just curious, What is the purpose of the baking soda wash? September 13, 2012 at 3:00pm Reply

  • Jaclyn: Kayla – I believe it is to help form that nice golden brown crust. I think it also improves texture and flavor. It adds to the puffiness. Thanks for your comment, glad you enjoyed! September 13, 2012 at 8:06pm Reply

  • Jaclyn: Anonymous – I would recommend trying unsweetened almond milk, soy milk would probably work well too. September 14, 2012 at 8:26am Reply

  • Evelyn: Do you have the recipe for the ALMOND FLAVORED pretzels at Auntie Anne’s? October 19, 2012 at 12:43am Reply

  • Jaclyn: Evelyn – no I don’t sorry, I’ve actually never tried that kind but I’ll have to. I’d imagine some almond extract might do the trick and maybe a little more sugar if they are a sweet version. October 19, 2012 at 9:12am Reply

  • TwinsMommy: another dip recommend: cream cheese. especially with the sweet flavors. I’m pinning this recipe and need to try it October 23, 2012 at 7:08pm Reply

  • Anonymous: I just made these for my husband’s birthday, they came out great! I also am dairy free so I used nucoa in place of butter and unsweetened rice milk for the milk. Almond and soy tend to be thicker than cow’s milk but so far rice milk has never let me down as a substitute, just be sure to shake it! October 24, 2012 at 4:57pm Reply

  • Nikki Da Lovely: You are my God sent blessing! I know that sounds a bit extreme but I have ALWAYS loved Auntie Anne’s! I remember going to the mall as a kid begging which ever family was with me for one and then I became a teenager and got a job in the mall and went to Auntie Anne’s whenever I wanted. NOW, I live in lower Alabama and NO ONE knows of these scrumptious treats! This seriously has made my day, hahaha You cannot believe how ecstatic I am that I found this recipe on pinterest! October 31, 2012 at 3:34am Reply

    • Jaclyn: Nikki – so glad to hear you were happy to see this recipe, I hope you love these! October 31, 2012 at 9:33pm Reply

  • Liz Goodman: Evelyn – Auntie Anne’s uses the same pretzel dough for all of their pretzels. The almond pretzels are laid flat in an candied-almond crumb mix and then baked as normal. I have no idea what goes into the almond crumb mix, but I do know that they don’t do anything different to the dough — at least, they didn’t ten years ago when I was an Auntie Anne’s prezel girl. :) November 18, 2012 at 1:00pm Reply

  • Anonymous: Just made these pretzels, family loved them. I will make these again, they were just like mall pretzels. November 27, 2012 at 6:08pm Reply

  • Betty Schueler: I can’t wait to make these. Thanks for sharing. November 28, 2012 at 8:16pm Reply

  • Herminia: My dough is rising.. My daughter wanted us to use a kit but I told her it would be cheaper if we made them from scratch. I hope they turn out. November 29, 2012 at 7:56pm Reply

  • Anonymous: If I wanted to make these ahead for a party, would you recommend making the day before and reheating in the oven or freezing the dough and making the day of? – Jen December 5, 2012 at 11:18am Reply

    • Jaclyn: Jen – I thought these were best the day they were made, the also looked prettier the first day too. I haven’t tried this yet but it should work, I would just refrigerate the dough after the first rise then return it to room temp the next day and continue to shape them and bake as directed. Hope that helps! December 6, 2012 at 11:13am Reply

  • Anonymous: We reheat the frozen pretzels, from the grocery store, in the toaster oven. I’ll have to give that I try when I make these and let you know. -Catrina December 12, 2012 at 1:39pm Reply

  • Juanita: thank you, thank you, thank you!!! i am from Australia and for some ridiculous reason we do not have these pretzels here! crazy right??! anyway, i had some mall-bought ones when i was in the States and fell in love with them!!! can’t wait to give this recipe a go and introduce these to my family, who i’m sure will love them!! January 12, 2013 at 4:43pm Reply

    • Jaclyn: I hope you and your family do love them Juanita =)! January 17, 2013 at 11:15am Reply

  • sandy: found this on pinterest and just made them. they are amazing tasted just like auntie annes at the mall so good!!!! January 13, 2013 at 3:20pm Reply

    • Jaclyn: I’m so glad you loved them Sandy! Thanks so much for your comment! Isn’t it nice to be able to make them at home? January 13, 2013 at 7:29pm Reply

  • Evi: I’m trying out this recipe as I type, I will let you know the results when I’m done. Super excited! January 13, 2013 at 3:59pm Reply

  • Evi: OMG! I just ate one and they’re ORGASMIC! January 13, 2013 at 6:19pm Reply

    • Jaclyn: I’m so glad you loved these Evi =), thanks so much for your comment! January 17, 2013 at 11:13am Reply

  • Lorinda: I am going to try the pretzel’s they look so good, hope they turn out like the ones at the mall… January 19, 2013 at 8:16am Reply

  • Cara: These were so good and very easy to make! Mine baked for a full 7 minutes and came out beautiful! I also made the cheese sauce, but it wasn’t to my liking.. thanks for the recipe! January 22, 2013 at 5:02pm Reply

  • Nansy: My family have been longtime obsessed with Auntie Anne’s and I was so happy to find a recipe that didn’t fail me :) Thank you Jacyln for sharing this! January 26, 2013 at 8:03pm Reply

    • Jaclyn: You’re very welcome Nansy =)! Thanks for your comment! January 26, 2013 at 8:14pm Reply

  • Laura: Thank you so much for sharing this recipe. It didn’t turn out perfect looking for me, but I plan to keep trying. The important part is it’s delicious! I’ve shared it on my blog so my fans can experience it too! January 27, 2013 at 11:01am Reply

    • Jaclyn: Looks great Laura! They sound good with soymilk too. Thanks for your comment! January 28, 2013 at 1:05pm Reply

  • Mrs Barker: I just made these and OMGeeeeeee!! I am in love with you now! Amazing! I don’t have to buy them at the mall anymore. With these, I know what is going in them :) thank you!!! February 2, 2013 at 6:21pm Reply

    • Jaclyn: Mrs Barker – Your welcome! I’m so glad you enjoyed them! It is nice knowing exactly what goes in what your eating when you make it at home. February 4, 2013 at 7:11pm Reply

  • Kayla: Absolutely amazing! As good as if not better than the real thing. Especially since you can enjoy them at home February 7, 2013 at 1:24pm Reply

  • Homemade Pretzels – Perfection in the Making | Life as 5: […] How to?? Click here for the link. […] February 8, 2013 at 12:26pm Reply

  • Perece – FBI rukavice | Moje grne: […] Original recept […] February 15, 2013 at 4:01am Reply

  • Susan M: Holy cow!!! I’m hooked:) I was skeptical when I pinned this recipe, but these are marvelous!!!! February 19, 2013 at 8:59pm Reply

    • Jaclyn: So glad you think so =)! February 19, 2013 at 9:52pm Reply

  • Perfect Warm Salted Pretzels | High Tea with Dragons: […] and try making my own. After hunting around for a decent – and simple – recipe (check it out at Cooking Classy), I got to work. Having made mini doughnuts last week I was feeling rather accustomed to working […] February 23, 2013 at 8:02pm Reply

  • Creamy Vegan Thai Coconut Soup, Copy Cat Auntie Anne’s Pretzels – Happy Birthday to Me! | The Birch Perch: […] After having a delicious Whole Foods black and white cake for my birthday celebration on Saturday, thanks to my wonderful sister, I decided instead of having cake on my birthday, I made Copy Cat Auntie Anne’s pretzels ((recipe found here)). […] March 6, 2013 at 11:43am Reply

  • Beth: WOW! Just made these, since we are snowed in here in MD (crazy MD weather, snow the first week of spring). The kids and I have almost finished the first tray. I made mine into bites so it would be easier for the kids to eat and none will get wasted. We WILL me making these again, they taste just like our favorite mall treat.
    THANK YOU!!! March 25, 2013 at 11:44am Reply

    • Jaclyn: You’re welcome =)! Glad you and your kids enjoyed! March 26, 2013 at 8:26pm Reply

  • tammy: hi i cant click on the link to garlic cheese sauce i wonder if you have another link that i could find the recipes please. thank you so much!

    and my dough was still wet and not pull away from the side of the bowl. i dont know why or if I did something wrong that make the dough always wet no matter how long i whisk it with the dough hook. i hope it still turn out ok >< March 25, 2013 at 6:10pm Reply

  • Evelyn: These look awesome. Do have the recipe for Auntie Anne’s Almond Pretzels? Thanks. March 26, 2013 at 6:58pm Reply

    • Jaclyn: Sorry, unfortunately I don’t. March 30, 2013 at 10:49pm Reply

  • Bethany: I knew I was in trouble when I clicked on the recipe on Pinterest and saw that I already had all of the ingredients. After numerous baking and cooking failures the past week or so, I was really nervous- but they came out perfectly! One of my roommates had cinnamon sugar in our spice cabinet so I topped with that instead of salt. Thank you so much! March 31, 2013 at 10:53am Reply

    • Jaclyn: I’m so glad this recipe turned out perfectly for you =)! Thanks for your comment Bethany! April 4, 2013 at 5:12pm Reply

  • Paige: I attempted to make your recipe. It turns ok-ok for me. It doesn’t taste like Annie’s at all for me.

    My question is how many preztel do you made out this recipe? I made six preztel total and was not sure it became too thick all round. Some pretzel was still not really cook, I had to cook it a bit longer.

    I do not understand why we have to dipping the baking soda with water. What it does to pretzel? I am no chef that is why I am asking this.

    Let me know. Thanks April 7, 2013 at 11:29am Reply

    • Jaclyn: Hi Paige – the baking soda gives a nice salty flavor and gives the pretzels a nice golden crust. I actually can’t remember how many I got out of this recipe but I know it was quite a bit more than six – probably double that. April 16, 2013 at 6:41pm Reply

  • Abby: Could anyone give me advise on how to work around the part when you need a dough hook? Unfortunately, I do not have one, but I would love to make these! April 14, 2013 at 2:49pm Reply

    • Jaclyn: I would recommend if you don’t have the dough hook just knead the dough by hand. April 14, 2013 at 3:27pm Reply

  • Ada: I just made them. THEY ARE DELICIOUS!!!!!!!:)
    Thank you for the recipe! :) April 23, 2013 at 3:45am Reply

    • Jaclyn: Glad you thought so Ada! Thanks for your comment! April 25, 2013 at 7:03pm Reply

  • Brandie: Could you use almond milk in place of the milk? I’m allergic to all dairy but some butter is less of a worry than the 2cups of milk. I’ve made non dairy pudding and have used applesauce in place of butter and even avocado a time or two. I’m not sure how the almond milk would work out though. What do you think? April 27, 2013 at 4:06am Reply

    • Jaclyn: I think it would be fine in this recipe, I would probably go with the unsweetened almond milk. I hope you love them! April 28, 2013 at 9:43am Reply

  • 100 of the Best Restaurant Copycat Recipes | Six Sisters' Stuff: […] Copycat Chili’s Cajun Chicken Pasta Copycat Auntie Anne’s Pretzels […] April 29, 2013 at 3:58pm Reply

  • Summer: How long does it take to make these? June 1, 2013 at 3:53pm Reply

    • Jaclyn: probably about 30 minutes prep, just depends on how fast you can shape them mostly. If you can shape them as fast as they do at the mall you can have them done in no time :). June 1, 2013 at 4:17pm Reply

  • Pretzel Bites – Two Ways | High Tea with Dragons: […] Recipe adapted from Cooking Classy […] June 22, 2013 at 9:12pm Reply

  • Auntie Anne’s Copycat Pretzels | Food Challenge: ACCEPTED: […] me how awesomely delish it was.  Then he challenged me to make it, so duh, challenge accepted.  This recipe comes from a blog called “Cooking Classy”.  Seems fitting – because you know all […] July 1, 2013 at 2:10pm Reply

  • Kirsten: They may taste good but defiantly not a copy cat of auntie Anne’s! I worked there almost ten years!! We don’t use milk or brown sugar or butter in our dough!! July 11, 2013 at 6:51am Reply

  • Marybet moody: The recipe I looked at called for water in place of the milk. Makes more sense to me. July 27, 2013 at 4:11pm Reply

  • Krista: If I wanted to make the pretzel bites would I cook them the same amount of time? August 14, 2013 at 9:06am Reply

    • Jaclyn: I would probably reduce the baking time, not exactly sure how much so I’d just keep an eye on them and when they are nice and golden browm remove them. August 14, 2013 at 10:25am Reply

  • Bea: You are my favorite blogger, person, recipe exchange lady. Kudos to you. I found your website on Pinterest and as they say the rest is history. Have a great week! I cannot wait to see what you are doing next!!
    Thank You!!
    Bea August 25, 2013 at 9:37pm Reply

    • Jaclyn: Bea that is seriously one of the nicest compliments ever to me :)! Thanks so much! I hope you continue to enjoy my blog! August 27, 2013 at 1:53pm Reply

  • Pinterest Review: Mall Copycat Soft Pretzels | Stumbling upon Happiness: […] I followed the pin and wound up on a post from 2012 on Cooking Classy called Auntie Anne’s Pretzels Copycat Recipe. Luckily, I had all the ingredients on hand so I pulled out my mixer and began cooking. The post […] October 17, 2013 at 5:06am Reply

  • Sara: made these today—great recipe!! Although I definitely found out I need a course in pretzel-forming LOL! December 6, 2013 at 2:51pm Reply

  • Tina: Thank you for this yummy recipe. Made them with my boys today and they loved them! They rolled theirs into moustache shapes and they turned out cute, thanks again. December 9, 2013 at 12:03pm Reply

    • Jaclyn: How fun :). I’m so glad your family enjoyed these! Thanks for your comment Tina! December 15, 2013 at 11:03am Reply

  • Shanae: I made these tonight because I LOVE anne’s pretzels, but they didn’t come out right. They’re so fluffy like sandwich bread. What did I do wrong? December 16, 2013 at 6:11pm Reply

    • Jaclyn: Are you sure you added the right amount of yeast? Also you may have let it rise too long. Just might thoughts, not totally sure. December 18, 2013 at 10:56am Reply

  • Beth: I made these for New Year’s Day. My aunt always said it was good luck to have homemade pretzels on New Years. These were the best! They came out big and fluffy, (It made exactly 12). I could of used them for sandwiches and I may try that the next time, but everyone loved them!!! January 3, 2014 at 12:40pm Reply

    • Jaclyn: I’m so glad you enjoyed them Beth! Thanks for posting your yield too! January 12, 2014 at 9:31pm Reply

  • Jenna: Couldn’t believe how good these turned out. So yummy. My family gobbled all up in one sitting.thank you for sharing. January 24, 2014 at 6:37pm Reply

  • A Pinterest-ing Challenge | foods12vcs: […] These raised dough pretzels not only look amazing, but taste amazing too! Check out the recipe at […] February 6, 2014 at 8:41pm Reply

  • Jennifer: I made these gluten and dairy free. Used hemp milk, Earth Balance Butter, and Jules GF flour mix. GF dough was very gooey so I made them into bites. Turned out well! Thanks for the recipe. Super easy to make and quick to bake. May 26, 2014 at 7:31pm Reply

    • Jaclyn: Glad you were able to make them gluten and dairy free Jennifer! Thanks for your feedback! May 26, 2014 at 8:17pm Reply

  • Allison: I just made these and they were AMAZING! I made a half batch for my grandfather and I and they are to die for, fluffy and delicious. All we needed was salt and butter. Way better than Auntie Anne’s. Thanks for sharing this recipe. June 12, 2014 at 1:03pm Reply

    • Jaclyn: So glad to hear Allison! June 19, 2014 at 11:28pm Reply

  • Laila: Thank you for this recipe it really tastes exactly like auntie Ann’s pretzels …. Loved it and next time I will try it with some variations…any suggestions? July 18, 2014 at 1:07pm Reply

    • Jaclyn: Cinnamon sugar, pizza, chocolate chip + a little more sugar, cheese and jalapeño stuffed are a few that come to mind :). So happy to hear you liked them! August 6, 2014 at 4:36pm Reply

  • katie: Hi. I’m always confused when I see this on food blogs. WTH is 1 1/2 TBSP. Because last time I checked I have 1 T, 1 tsp, 1/2 tsp, 1/3 tsp and 1/4 tsp in every set of measuring spoons I have. So is this 1 TBSP + 1.5 tsps? Or is this 1 TBSP + 1/2 tsp of yeast.

    Thanks for setting me straight if you have any idea what I’m talking about. July 23, 2014 at 2:33am Reply

    • Jaclyn: It is 1 Tbsp + 1 1/2 tsps. There are 3 tsp in a Tbsp, so yes 1/2 Tbsp is 1 1/2 tsp :). July 23, 2014 at 9:09am Reply

      • katie: thank you!!! July 23, 2014 at 9:12am Reply

  • Emily: Thankyou so much for this recipe. It’s amazing! I’ve never been able to make pretzels till now. :) August 20, 2014 at 4:11pm Reply

    • Jaclyn: Glad you liked these Emily! August 30, 2014 at 5:06pm Reply

  • Sherri: I just made this and had to stop myself from eating them all before my kids get home. DELICIOUS! thanks! September 6, 2014 at 1:46pm Reply

    • Jaclyn: I run into that same problem sometimes too :)! I’m glad you liked them Sherri! September 6, 2014 at 11:17pm Reply

  • Cory: This recipe was a disaster. I followed it to the T, and the dough was so thin that it stuck to everything it touched. October 1, 2014 at 7:16pm Reply

  • Amy K: These pretzels are amazing! Just shared the recipe on my blog. Love them! October 18, 2014 at 8:32pm Reply

  • Sam: can i use instant yeast instead November 15, 2014 at 9:39pm Reply

    • Jaclyn: That should be fine but you wouldn’t need to proof it first though. December 12, 2014 at 4:56pm Reply

  • Terri: Just made these. We made nine, all gone in minutes, double this recipe for a crowd. .We tryed dipping them in the soda water the first 3 pretzels, to much trouble. So we decided to brush soda water on pretzels after we shaped them, much easier and turned out the same.
    These are delicious! !!!..Will make again.. December 28, 2014 at 7:30pm Reply

  • Amy t: Making these now. Will try putting raisins in them. Can u freeze these? January 1, 2015 at 1:13pm Reply

    • Jaclyn: I imagine freezing them would be fine, not quite as good but it should work ok. January 20, 2015 at 10:44pm Reply

  • Jessicca: I made these today because I had a pretzel craving at the same time that I had a sudden urge to bake. (I blame it on pregnancy) They were amazing! I covered some of them in cinnamon sugar. With the other half, when they were finished baking, I cut them up into bite sized pieces, covered them in mozzarella cheese, and popped them in the oven under the broiler. With pizza sauce on the side for dipping, it was the absolute perfect lunch. Delicious! February 21, 2015 at 9:25pm Reply

  • Stacy @Stacy Makes Cents: These were so, so good! I accidentally let mine rise too long once formed…because my oven was busy with something else. But even though they got a bit poofy (I’m not fat, I’m poofy) they were still excellent. We can’t stop eating them. Plain. With mustard. With honey. I used fresh ground white wheat and it worked great!! April 20, 2015 at 5:18pm Reply

  • Becky: Made for my daughter and of course I had to try and they were easy to make and soooooooo very yummy! May 6, 2015 at 6:35am Reply

    • Jaclyn: I’m glad you found them easy to make and of course glad you thought they were yummy :)! May 6, 2015 at 9:44pm Reply

  • Katie: How do you keep your dough ropes stretched out to form them into pretzels? Mine always shrink back and I can’t get it into a long enough rope to make the shape. Do I need more flour? Less flour? More liquid? June 8, 2015 at 10:41pm Reply

    • Jaclyn: It sounds like they just need a little less flour. A little less should help them be more elastic. Hopefully they work out better next time! July 21, 2015 at 10:58pm Reply

  • Leslie: I just tried your recipe, and it was GREAT. I even wrapped a hotdog with the dough and it turned out wonderful. This is a new family favorite. August 25, 2015 at 5:46pm Reply

  • Andrea: Made these today with my mom. Turned out incredible. We used whole milk. Had the convection on and it took 5 minutes for thipese to each perfection! I took a stick a butter and graciously coated these bad boys (to mimic the mall “dunk of butte”). They turned out absolutely delicious!!!!!!

    My mother was confused that these were not boiled, but this is the recipe & stick to it!
    :) September 20, 2015 at 7:35pm Reply

  • Li: These were perfect! The long ropes of dough were hard to manage so I cut that in half. It made a lot of tasty pretzels. October 27, 2015 at 7:14pm Reply

  • noelia cabrera: porque no pasan las recetas en español? November 3, 2015 at 5:18pm Reply

    • Jaclyn: Se puede traducir con Google Translate. Gracias! November 5, 2015 at 2:23pm Reply

  • Melissa: confused, mixed dough and added extra flour and its still sort-of liquidy. just wondering if im doing something wrong. January 3, 2016 at 9:50pm Reply

  • melissa: recipe didn’t turn out just made a huge mess and stunk up my house. not pleased. January 4, 2016 at 12:48am Reply

  • K Flynn: Absolutely amazing! January 23, 2016 at 3:51pm Reply

  • chrissy: Made these yesterday. They didn’t quite taste like Auntie Anne’s but they were very good. I found rolling them out without a dusted floury surface was easier. The first pretzel I dipped in the soda water fell completely apart so I brushed it on the rest. I will definitely be making them again. Thanks for the recipe. February 8, 2016 at 7:34am Reply

  • Sophie harris: Hi I’ve just made these and they taste amazing. But they stuck to the parchement paper? Do
    you know why this is? June 10, 2016 at 5:14am Reply

  • Natalie: Wondering if I can use regular table salt instead of sea salt? June 27, 2016 at 12:50pm Reply

  • Desy: Hi, may I know what do you mean when you said milk (i use 2%)? August 19, 2016 at 10:10pm Reply

    • Jaclyn: 2% is just referring to the fat content in the milk, in the U.S. the options are generally Whole, 2%, 1% and Skim (fat-free). Really anything should work okay here but I wouldn’t recommend skim. August 20, 2016 at 12:54am Reply

  • Salvia: Can i ask you how much proteins in your all purpose flour? Because i think it will be different in some countries. I really want to make this and so happy to find it on your blog! :) August 29, 2016 at 10:26pm Reply

  • Salvia: Hello may i know how much proteins you have in your all purpose flour? Because i think it will be different in some countries. I really want to make this and really happy i found it on your blog! :) August 29, 2016 at 10:28pm Reply

  • mya: My dough came out super sticky what should I do ???? October 1, 2016 at 9:38am Reply

    • Jaclyn: Add a little more flour at a time until it’s not so sticky to work with. October 1, 2016 at 11:40pm Reply

  • Marina: I was excited to try this recipe but my expectations were not high, doubting that a homemade pretzel would come anywhere close to Auntie Anne’s. Boy was I wrong! I was blown away by these pretzels. Seriously went above and beyond my expectations! I sprinkled coarse salt on some and cinnamon/sugar on the rest. Thank you! I will make these again and again! November 1, 2016 at 9:04pm Reply

    • Jaclyn: Thanks for the great review Marina! November 28, 2016 at 12:44pm Reply

  • Maria: Best homemade pretzel recipe I’ve tried! Super soft and full of flavor. I made mine with pepperoni and some with sugar/cinnamon.This will be my favorite recipe from now on Thank you !!! December 21, 2016 at 8:07pm Reply

    • Jaclyn: Thanks for the great review Maria! December 22, 2016 at 1:35pm Reply

  • Hana: Hi Jaclyn! I just did them and they are very delicious but wanted to ask you why are mine so soft? Is it because of the butter or something I did wrong? December 31, 2016 at 3:19am Reply

  • Penelope: WOW- These are the BEST! I never made pretzels before, and will make these forever.
    The smell, the taste, the beauty! And soooo easy. GREAT start to a New Year. January 1, 2017 at 9:41am Reply

  • Mary: I am so excited with this recipe and am making it now! the only problem is my dough won’t rise, and the yeast isn’t expired. Any idea of what I may have done wrong?
    Thanks for posting! January 18, 2017 at 11:19am Reply

    • Jaclyn: The milk could have possibly been overheated past about 120 degrees will kill the yeast and it won’t rise properly (did it foam at first?), also are you sure it was active dry yeast? Sorry they didn’t turn out for you!! January 19, 2017 at 9:25pm Reply

  • Eliese: If I wanted to add some Asiago or other cheese on top of these pretzels, would i add it before I bake or half way Through? What doesn’t cheese make taste better? Hee hee February 16, 2017 at 8:25am Reply

  • Aggie: Thank you for the recipe! I remember eating their pretzel for the first time in my high school age and I was so shocked they taste so much better than the football stand pretzel. I’m so happy I tried your recipe (used whole milk, regular table salt, and ended up adding almost 1/2 cup more flour), and they turned out so good!!! I made twice already and kids love them, too! February 25, 2017 at 8:32pm Reply

    • Jaclyn: I’m glad you enjoyed them – thanks for commenting! February 27, 2017 at 12:32pm Reply

  • Eliese: These were delish! Made them for a friend who is pregnant and was reeeeeally craving them! I made mine as directed. One pan I left plain (with salt) and one pan I added asiago cheese halfway through baking! Sooooo good! February 27, 2017 at 12:39pm Reply

    • Jaclyn: I’m so glad they were enjoyed – thanks Eliese! February 27, 2017 at 12:46pm Reply

  • Stephanie: These look soooo delicious, but is there anyway to make them without a stand mixer? :( March 23, 2017 at 7:49am Reply

    • Jaclyn: Yes you could mix the dough by hand then knead it by hand. March 23, 2017 at 6:12pm Reply

  • Samantha Garza: Can you use bread flour too? April 13, 2017 at 12:15pm Reply

  • Claire: Oooh it’s auntie’s pretzels!!!!! I’d love to make these but do you think I could halve the recipe? 12 are way too much for us… June 12, 2017 at 6:53am Reply

  • Ohm: Tried this recipe a day ago and it came out great. Thank you for sharing your wonderful recipe:) June 12, 2017 at 11:24am Reply

  • Buppie77: An these be frozen? Would you par bake them to be finished off when ready to serve? June 17, 2017 at 11:41am Reply

  • Lien: Can you substitute the all-purpose flour for something keto friendly like coconut flour or almond flour? if so how many cups would you use July 11, 2017 at 1:38am Reply

  • Soma: This recipe is awesome. I am getting ready to mail some to my granddaughter who lives in a dorm and loves these pretzels. Is it safe for them to be at room temp for 2 to 3 days? I feel like it should be okay because they are like bread. Thanks again for this wonderful recipe. August 23, 2017 at 1:24pm Reply

  • susantochua: what do you mean bout the 2cups of milk (it used 2%)? August 30, 2017 at 8:39am Reply

  • Hannah: This is a great recipe! I have been baking for 5+ years, and my family thinks it’s the best thing I have made! The dough was easy to make, but I had a difficult time rolling the pretzels (I made them into bits instead) November 13, 2017 at 6:26am Reply

  • Svetlana: Our all time favorite pretzels! Any time I share them with someone they always ask for recipe. Thank you for sharing this awesome recipe with us! November 25, 2017 at 7:12am Reply

    • Jaclyn: You’re welcome! So glad you love them Svetlana! November 27, 2017 at 12:28pm Reply

  • Bill Zuna: Very very good taste just like aunt Anne pretzels December 15, 2017 at 8:11pm Reply

  • Bill Zuna: Can not wait to make more December 15, 2017 at 8:13pm Reply

  • Samantha Rittner: I loved these pretzels. I tried another soft pretzel recipe but they were very dense and heavy to eat. This recipe had the lighter density I wanted and great flavor after adding salt and butter. It was also simple to make which was great. Only difficulty was the dough was fairly sticky and therefore hard to roll out. Was able to create smaller pretzels that worked out well though. Definitely gonna return to this recipe often :) December 19, 2017 at 3:32pm Reply

    • Jaclyn: Thanks for the great feedback Samantha! December 21, 2017 at 2:52pm Reply

  • Christina J: Just made pretzels using this recipe. They turned out great!!! So soft with a hint of sweetness! December 28, 2017 at 11:46pm Reply

  • Holly: Oh my! These are absolutely the best!! Thank you for sharing this recipe. Only problem, I can see is making these over and over by my family’s request. January 17, 2018 at 12:03pm Reply

    • Jaclyn: Yep, definite problem. :) January 23, 2018 at 1:49pm Reply

  • Janet: What a great recipe. I only changed one thing I boiled the soda water since my joy of cooking book had that in there. Other than that I followed the recipe. Thanks for posting a tasty recipe. January 17, 2018 at 5:18pm Reply

    • Jaclyn: Thanks for leaving a great review Janet! January 23, 2018 at 2:02pm Reply

  • Anonymous: Hi, I have a lot of baking powder. Can I use the pretzel wash with it or only baking soda would be best? January 27, 2018 at 4:28pm Reply

  • Jenifer Curtis: Hi-
    These pretzels look great.
    Re: yeast packets, one packet is 1 1/4 T.
    Did you mean 2 1/2 T. per recipe?
    Thanks! April 3, 2018 at 2:25pm Reply

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