Auntie Anne's Pretzels Copycat

Total Time
1hr 8mins
Prep 1 hr
Cook 8 mins

Copy cat for Auntie Anne's Pretzels Copycat

Ingredients Nutrition


  1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few minutes.
  2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, cover it, store in a warm place for about 45 minutes or until dough rises to double in size.
  3. When dough has risen, preheat oven to 425°F.
  4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
  5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
  6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
  7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
  8. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
  9. Makes 8 pretzels.


Most Helpful

I'm a HUGE fan of Auntie Annie's and I highly recommend this recipe. It's great! I made two variations-- for three of them, I rolled raisins into the dough before turning them into pretzels, (these are the ones I covered in cinnamon-sugar) and for three more, I took the copycat concept one step farther and put grated cheese and pepperoni on-- pizza pretzels just like at the mall! Make sure to only cook for 8 minutes because they do brown quickly and will burn if you don't keep an eye on them. A timer will help if you are like me and start multitasking. Also, the baking soda wash is well over the amount you might need- I used one cup of water and a little over 1/4th cup of baking soda, and poured it into a 9-inch cake round. You do have to dip and flip, but it saves you a lot of baking soda.

MB2013 April 03, 2011

This recipe is DELICIOUS, and tastes BETTER than the mall pretzels (which can be overly greasy) when they are fresh. I halve the amounts for the baking soda bath, as it seems like a waste to me, and there is always plenty. I have also made these into mini buns to use for sandwiches. Just roll into little 2 1/2" balls and bake as directed. I think I get about 20 out of one batch of dough. I use them for roast beef sandwiches with a smokey mustard sauce and carmelized onions.

kadiprimo August 04, 2012

This recipe was delicious, and close enough to the real thing for me. Instead of 8 pretzels, I made around 40 sticks for easier snacking. Half salted, half cinnamon sugar. Since mine were smaller than directed, I backed the oven temp to 400°, and mine were done in about 8 minutes.

One caution, I left my first few in the baking soda bath for too long while spraying my pans, and they got very soft and soggy. I baked them anyway, and you'd never know the difference. Turned out just fine!

So super good!

missimessi July 20, 2011

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