Auntie Anne’s Pretzel’s Copycat Recipe


Perfect Pretzels! 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.

1 golden brown copycat mall pretzel shown here on a sheet of tan parchment on a blue gingham cloth set over a wood surface with 4 pretzels lying in the background

Pretzel Recipe

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

These Mall Pretzels are too Hard to Resist!

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.

Other Great Pretzel Recipes:

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Auntie Anne’s Pretzel’s Copycat Recipe

4.88 from 8 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.
Servings: 12 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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.
  2. 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.
  3. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic.
  4. 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.
  5. 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.
  6. 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).
  7. 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,
  8. 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.
  9. 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.

  10. (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).
  11. Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough.
  12. 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.
  13. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
  14. *Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard.
  15. 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.
  16. Recipe Source: adapted from Yammies Noshery and Food Network
Nutrition Facts
Auntie Anne’s Pretzel’s Copycat Recipe
Amount Per Serving
Calories 302 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 1409mg 59%
Potassium 127mg 4%
Total Carbohydrates 44g 15%
Dietary Fiber 1g 4%
Sugars 7g
Protein 6g 12%
Vitamin A 6.7%
Vitamin C 0.1%
Calcium 6.4%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: American
Keyword: pretzel recipe, pretzels
Calories: 302 kcal
Author: Jaclyn


  • Mike H: Is that accurate 2 packs of yeast? I’ve never heard of using 2. Does it make difference? December 26, 2018 at 3:00am Reply

    • Jaclyn: Yes it is two packets. And if you look at the amount of flour 2 pkgs isn’t too much :). January 7, 2019 at 11:16pm Reply

  • Ninjacatblue: Just found this recipe and would love to try it, but am I supossed to use salted or un salted butter? Thank you! November 17, 2018 at 8:57am Reply

    • Jaclyn: Unsalted is preferred. November 17, 2018 at 11:56am Reply

  • Liz: I don’t have a dough hook, is this still doable without one? November 8, 2018 at 6:54am Reply

    • Jaclyn: Yes, you could knead the mixture by hand. November 9, 2018 at 2:24pm Reply

  • Rashida: Is there any way to reduce the sodium without sacrificing the taste? September 16, 2018 at 12:38am Reply

    • Jaclyn: You could probably get away with halving the salt. October 6, 2018 at 1:14am Reply

  • Donna: I am going to try these tonight but I want to know if the recipe would be the same for “glazin’ raisin”. Would I just add raisins to the dough or is there another ingredient such as cinnamon or other spice that I would need to add? September 10, 2018 at 8:42am Reply

    • Jaclyn: Sorry I haven’t had that one so I can’t say for sure. It sounds like a pretzel that’s not coated in salt and like you say add raisins, then Id brush with butter after baking and dip in cinnamon sugar. September 12, 2018 at 11:31pm Reply

  • Dawn: I do this in my bread machine and half the recipe as it will overflow. Put liquids in first, then dry ingredients. Last put bread machine yeast and let the machine do all the kneading. Then put on flour surface and make sticks or pretzel shapes. Recommended that you dip dough in baking soda and water before putting on cookie sheet. It really makes them softer and rise more. Then I put on cookie sheet spread melted butter and kosher salt on top. August 31, 2018 at 5:57am Reply

  • Shirley Kolodziejski: can you freeze leftover dough ? August 30, 2018 at 8:00am Reply

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