If you’ve ever found yourself craving that perfect balance of soft, chewy bread with a golden crust and a sprinkle of coarse salt, then you are in for a treat with this Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe. This recipe brings the nostalgic charm of those iconic pretzels right into your kitchen with simple ingredients and rewarding results. From the warm, doughy texture to the buttery finish, each bite feels like a warm hug from your favorite pretzel stand. Whether you’re making a snack for game day or a fun family treat, this recipe will quickly become a staple you’ll love returning to again and again.
Ingredients You’ll Need
This Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe uses straightforward, pantry-friendly ingredients, each carefully chosen to build that iconic flavor and texture. From the yeast that brings life to the dough to the baking soda bath that gives the pretzels their distinctive crust, every component plays an essential role.
- Whole milk: Adds richness and helps activate the yeast for a tender crumb.
- Water: Used twice—once to proof yeast and once for the baking soda solution, balancing moisture and texture.
- Dry active yeast: Gives the dough that perfect rise and airy softness inside.
- Bread flour: Provides structure and chewiness, making these pretzels satisfyingly dense yet soft.
- Brown sugar: Adds subtle sweetness and helps develop a beautiful golden crust.
- Salt: Enhances all flavors and provides that classic pretzel seasoning.
- Baking powder: Contributes to the dough’s lift and texture along with yeast.
- Unsalted butter (melted): Brings richness and deep buttery flavor, used in dough and for dipping after baking.
- Baking soda: Creates the alkaline bath that’s essential for that signature pretzel crust and color.
- Coarse pretzel salt: Perfect finishing touch to add crunch and bursts of salty flavor.
How to Make Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe
Step 1: Proof the Yeast
Start by warming the milk and water together until it reaches about 105°F—warm enough to wake up the yeast but not so hot it kills it. Stir in the dry active yeast and let it sit for 5 minutes until it bubbles and gets foamy. This active yeast proofing step is crucial as it sets the foundation for light, perfectly risen pretzel dough.
Step 2: Make the Pretzel Dough
While the yeast is waking up, mix the bread flour, brown sugar, salt, baking powder, and melted butter in a large bowl. Pour in the foamy yeast mixture and start kneading. Knead until the dough forms a slightly tacky ball; this usually takes a few minutes. The right texture here gives you pretzels that are soft inside but strong enough to hold their shape.
Step 3: Rise the Dough and Prepare the Baking Soda Solution
Lightly grease the dough’s surface to keep it from drying out and set it in a warm spot to rise for 45 minutes. During this time, dissolve the baking soda in two cups of warm water—this alkaline bath is a game changer, lending the pretzels their signature deep golden exterior and a hint of that classic pretzel tang.
Step 4: Preheat Oven and Prepare the Work Surface
Preheat your oven to 410°F, which is key for that quick, high-heat bake that forms the crust. Meanwhile, turn your risen dough onto a greased surface, ready for shaping into pretzels.
Step 5: Cut the Pretzel Dough into Strips
Divide the dough evenly into six strips. Equal portions ensure consistent baking and that perfect balance of chewiness to crust in every pretzel.
Step 6: Roll, Twist, and Shape the Pretzels
Roll each strip into a long rope, around 35-40 inches or about the thickness of your finger. Create the classic U-shape, cross the ends twice, then pinch them to secure the pretzel shape. Give each pretzel a quick dip into the baking soda solution, then pat dry to avoid sogginess—all these little rituals create that incomparable soft pretzel texture and shine.
Step 7: Bake the Pretzels
Line a baking sheet with parchment paper and arrange your pretzels spaced nicely apart. Sprinkle generously with coarse pretzel salt, then bake for 7-8 minutes until the crust turns a gorgeous golden brown. The aroma filling your kitchen at this stage alone makes all the effort worth it!
Step 8: Dip in Melted Butter and Serve
Once baked, immediately dip each warm pretzel in melted unsalted butter for an extra layer of richness and that irresistible gloss. Serve warm for the happiest, melt-in-your-mouth experience.
How to Serve Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe
Garnishes
The coarse pretzel salt sprinkled before baking is a must-have for authentic flavor and that classic crunch. For extra flair, consider sprinkling a bit of garlic powder, rosemary, or even cheddar cheese before baking to personalize your batch.
Side Dishes
Soft pretzels pair wonderfully with mustard dips—spicy brown, honey mustard, or classic yellow—all complementing the pretzel’s savory notes. Cheese sauce, especially a warm beer cheese dip, is another fantastic option for a heartier snack.
Creative Ways to Present
Turn your Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe into an event by serving pretzels on a wooden board alongside small bowls of various dipping sauces—perfect for sharing. You could also add sliced sausages or create pretzel sandwiches by slicing the pretzels horizontally and filling them with your favorites.
Make Ahead and Storage
Storing Leftovers
If you have pretzels leftover (though that’s rare!), store them in an airtight container at room temperature for up to 2 days to keep them from drying out. Avoid refrigerating as it tends to toughen the pretzels.
Freezing
Want to enjoy this Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe later? Freeze baked pretzels individually wrapped in plastic and then foil, and store in a freezer bag for up to 3 months. Thaw at room temperature before reheating.
Reheating
Reheat pretzels in a preheated 350°F oven for about 5-7 minutes for a fresh-baked feel. If you like, brush with a little butter after warming for an extra luscious bite.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour gives that characteristic chewy texture, all-purpose flour can work in a pinch. Expect a slightly softer pretzel that’s less chewy but still delicious!
Why do pretzels need the baking soda bath?
The baking soda bath is what sets pretzels apart from regular bread rolls. It creates a chewy crust with that iconic pretzel color and a slight tang by altering the dough’s surface before baking.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just bring it back to room temperature before shaping and baking for the best results.
What if I don’t have coarse pretzel salt?
You can substitute with kosher salt or even flaky sea salt, but coarse pretzel salt is best for authentic texture and flavor. Avoid regular table salt as it can be too fine and overly salty.
Is this recipe suitable for beginners?
Definitely! This Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe is straightforward and forgiving enough for first-timers. Just follow the steps, and you’ll impress yourself with how tasty homemade pretzels can be.
Final Thoughts
There is something truly special about biting into a warm, freshly baked soft pretzel that you made yourself, and this Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe makes that possible with ease and joy. Whether you serve them plain, with your favorite dip, or get creative with toppings, these pretzels will bring smiles and satisfaction to everyone around. So roll up your sleeves, get your kitchen ready, and dive into the delicious world of homemade pretzels—you won’t regret it!
Print
Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 46 minutes
- Yield: 6 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This Soft Pretzel Recipe is a delicious homemade version inspired by Annie’s Pretzels. With a wonderfully chewy texture and a golden crust topped with coarse salt, these pretzels are perfect for snacking or serving alongside your favorite dips. The dough is enriched with brown sugar and butter, proofed with active yeast, and finished with a classic baking soda bath before baking for that authentic pretzel flavor and bite.
Ingredients
Dough 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)
Baking Soda Bath
- 2 cups warm water
- 2 tbsp baking soda
Finishing
- 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 and microwave for about 45 seconds to achieve this temperature. Stir in the dry active yeast and allow it to proof for 5 minutes until foamy.
- Make the pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, and baking powder. Add in the melted butter and the proofed yeast mixture, then knead for a few minutes until a slightly tacky dough ball forms.
- Let the dough rise: Lightly grease the top of the dough with 1 teaspoon of oil and cover. Allow it to rise in a warm place for 45 minutes until doubled in size.
- Prepare baking soda bath: While dough is rising, dissolve 2 tablespoons of baking soda in 2 cups of warm water in a separate bowl and set aside.
- Preheat oven and prepare work surface: Preheat the oven to 410°F. Lightly grease your work surface to turn out the risen dough.
- Shape the pretzels: Turn the dough out onto the greased surface and cut into 6 equal strips. Roll and stretch each strip into a 35 to 40-inch rope or about 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 pretzel shape.
- Baking soda dip: Dip each shaped pretzel quickly into the baking soda solution, then pat them gently with a kitchen towel to remove excess water.
- Bake the pretzels: Place the dipped pretzels onto a parchment-lined baking sheet, sprinkle generously with coarse pretzel salt, and bake for 7-8 minutes until golden brown.
- Finish with butter: Remove the hot pretzels from the oven and immediately dip or brush them with melted unsalted butter to keep them moist and enhance flavor. Serve warm.
Notes
- Make sure your milk and water are warm but not hot (around 105°F) to properly activate the yeast.
- The baking soda bath is crucial for giving pretzels their characteristic crust and color.
- You can adjust the salt topping according to your taste preference or substitute with other toppings like sesame seeds or everything bagel seasoning.
- For best results, serve pretzels warm right after baking and buttering.
- Store leftovers in an airtight container and reheat in the oven to restore crispness.
