Homemade Pretzels – Auntie Anne’s Pretzel Bites Copycat Recipe
This Homemade Pretzels recipe is a delightful copycat of Auntie Anne’s famous Pretzel Bites. Soft and chewy, these pretzels are made with a rich yeast dough, boiled briefly in baking soda water to achieve the perfect texture, then baked until golden brown. Finished with a generous coating of melted butter and a sprinkle of coarse salt, these pretzels are perfect for snacking, parties, or any time a warm, tasty treat is desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 40 pretzel bites
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 cups milk
- 1 1/2 tablespoons active dry yeast (2 packets)
- 6 tablespoons brown sugar
- 4 tablespoons butter, melted
- 5 to 5 1/2 cups all-purpose flour
- 2 teaspoons salt
Baking Soda Bath
- 1/3 cup baking soda
- 3 cups warm water
Finishing
- Coarse salt, for sprinkling
- 8 tablespoons butter, melted
Instructions
- Warm the milk and activate yeast: Heat the milk in the microwave for about one and a half minutes until it reaches approximately 110ºF, warm enough to comfortably keep your finger in without burning. Stir in the yeast and one tablespoon of brown sugar, then let the mixture sit for about 10 minutes until foamy.
- Mix the dough ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with 4 tablespoons of melted butter and the remaining brown sugar. Gradually add the flour, about 1 cup at a time, mixing well after each addition. Add the salt once most of the flour is incorporated.
- Knead the dough: Knead the dough either by hand or with a stand mixer fitted with a dough hook for about 10 minutes until it is smooth and elastic.
- Let dough rise: Place the dough in a greased bowl and cover it with greased cling wrap. Keep it in a warm, moist place to rise for about 1 hour, or until the dough has doubled in size. Meanwhile, preheat your oven to 450ºF (230ºC).
- Shape the pretzel ropes: Punch down the risen dough to release air. Divide the dough into 12 to 14 equal portions. Roll each portion with your hands into a long, thin rope, as thin as possible without breaking.
- Prepare the baking soda bath: In a wide bowl, combine warm water and baking soda to create the boiling solution for dipping the dough pieces.
- Cut and dip the pretzel bites: Cut each rope into 1 1/2-inch pieces. Dip each piece briefly into the baking soda water bath, ensuring it is fully coated.
- Arrange and season: Place the dipped pretzel bites onto a greased baking sheet, spaced apart. Sprinkle generously with coarse salt.
- Bake the pretzel bites: Bake in the preheated oven for 6 to 10 minutes or until the pretzels develop a deep golden-brown color.
- Butter finish: As soon as the pretzel bites come out of the oven, melt 8 tablespoons of butter in a microwave-safe bowl. Dip each hot pretzel bite in the melted butter, coating well, then serve warm for the best flavor and texture.
Notes
- Ensure the milk is not too hot when adding yeast, as excessive heat can kill the yeast and prevent rising.
- You can adjust the flour quantity slightly depending on humidity and the flour brand to get a soft but non-sticky dough.
- Using a wide bowl for the baking soda bath allows easy dipping and coating of pretzel pieces.
- For an extra flavor twist, you can brush pretzel bites with garlic butter or sprinkle with cinnamon sugar instead of coarse salt.
- Store any leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven to regain softness.
