Copycat Auntie Anne's Soft Pretzels Recipe | CDKitchen.com (2024)

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Just like the pretzels you get at the mall, but even better since you can make them at home!

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serves/makes:

ready in:

1-2 hrs

123 reviews
44 comments


ingredients


Pretzel Dough

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour

Water Bath

2 cups warm water
2 tablespoons baking soda

Toppings

to taste coarse salt
4 tablespoons melted sweet cream butter

directions

Add the warm water to a mixing bowl. Sprinkle the yeast evenly over the surface. Let the yeast "bloom" then stir in the sugar and salt.

Add the flours slowly while stirring until it forms a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place back in the bowl and cover with a damp towel. Let rise for 30 minutes in a warm, draft free location.

While the dough is rising, prepare the water bath by mixing the warm water and baking soda. Stir well.

Preheat the oven to 450 degrees F. Grease a baking sheet.

When the dough has risen, pinch off pieces of the dough and roll out into a long, thin (1/2-inch thick or less) ripe. Shape into a pretzel shape, or other desired shape. Dip the pretzel in the warm baking soda solution and place on the prepared baking sheet. Repeat with remaining dough.

Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes or until golden brown.

Remove the pretzels from the oven and brush with melted butter. Sprinkle the hot pretzels with the coarse salt.

For cinnamon-sugar pretzels, dip the pretzels in melted butter then coat in blend of ground cinnamon and sugar.

recipe tips


If the dough is too sticky, add a little more flour until it's manageable.

Letting the dough rise in a warm, draft-free area helps it rise faster and better.

Dipping the pretzels in the baking soda bath quickly is key; too long can alter the taste and texture.

For a darker crust, you can briefly boil the pretzels in the baking soda water instead of just dipping.

If you prefer a softer crust, brush the pretzels with butter before and after baking.

Try different toppings like sesame seeds, poppy seeds, or garlic powder.

For sweeter pretzels, omit the coarse salt and dip the baked pretzels in cinnamon sugar.

Make sure your oven is properly preheated for even baking.

Rotate the baking sheet halfway through baking for uniform baking.

Using parchment paper on the baking sheet can make cleanup easier.

common recipe questions


What type of yeast is best for this recipe?

Active dry yeast is recommended for its reliability and effectiveness in dough rising. You can use instant yeast and just combine the ingredients without letting the yeast "bloom".

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives a chewier texture due to its higher protein content.

Why do we need a water bath with baking soda?

The baking soda water bath gives the pretzels their classic chewy texture and distinctive flavor.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight for use the next day.

How do I know if the dough has risen enough?

The dough should roughly double in size and feel light and slightly puffy.

What can I use if I don't have a baking sheet?

You can use any flat, oven-safe tray or pan, but make sure to grease it well.

How thin should I roll the dough for the pretzels?

Roll the dough to about 1/2-inch thickness for the best texture.

Can I make pretzel shapes other than the classic twist?

Yes, feel free to shape the dough into any form you like. You can make heart shapes for Valentine's day or make three rings of different sizes to make snowmen for Christmas.

How do I store leftover pretzels?

Store them in an airtight container at room temperature for up to 2 days.

Can these pretzels be frozen?

Yes, freeze them in a sealed bag or container for up to 3 months.


nutrition data

196 calories, 4 grams fat, 34 grams carbohydrates, 5 grams protein per serving.



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reviews & comments

  1. mom2toby REVIEW:
    February 9, 2023

    I don’t splurge on pretzels often so I figured I would give these a try. The recipe seemed easy enough. I followed the recipe, except I didn’t have bread flower, so used all AP flour. I also noted someone said they used a lower oven temp, so I went with 425° for about 13 minutes. They came out delicious, regardless of my dough being a little thick and my terrible pretzel shape LOL Also, I will note, my yeast was being weird. Other recipes I have used added the sugar along with the yeast to bloom. After 2 tries without the sugar, I tried a 3rd time with the brown sugar and it bloomed better (my yeast is fresh/not expired). I waited to add the salt when I did the flour, also. Overall, great tasty pretzels!

  2. mrsnogaki REVIEW:
    September 22, 2022

    SUCH a great recipe; turned out perfect the first time and my kids LOVED them! Many dough recipes require dough to double; that doesn't seem to be needed here. After the 30 minutes, it really was ready, like the recipe says. Thanks so much for saving us ton of money compared to Auntie Anne's!

  3. onyxjaci REVIEW:
    August 19, 2022

    I had fun making these pretzels, they turned out great! I added about a half teaspoon more yeast than the recipe calls for. And basted with an extra coat of butter! Make sure to roll the dough out as thin as you can!

  4. stoopits REVIEW:
    August 12, 2021

    I love these pretzels!!!! I use them to make pretzel bites once a month they are absolutely delicious and my famiyl eats them up so fast.

  5. caroline9867 REVIEW:
    May 23, 2021

    Close! This recipe is a very good try. I made one batch according to the recipe and they were pretty tasty. On my second attempt, I added an extra half teaspoon of yeast, an extra tablespoon of baking soda to the warm water bath, and baked them for two extra minutes. They were amazing—soft on the inside but nice and shiny golden brown on the outside. With a couple of modifications, this is a good recipe!

  6. Jojo3 December 11, 2020

    I have ant to make these In advance of daughters b-day...Can you freeze?

    • CDKitchen Staff Reply:

      The finished pretzels can be stored in an airtight container at room temp for a couple of days or frozen for up to 1 month.

  7. Former Auntie Annes pretzel maker REVIEW:
    September 17, 2020

    these are amazing, even my picky 3 year old loved em. I wrapped the dough around lil smokies and they turned out sooooooo delicious with a side of beer cheese. Just like Auntie Anne's! I will say that the flour measurement was way to much, i used 1 1/4 of bread flour and 1 cup of regular flour and it rose perfectly with a nice soft and stretchy dough anymore flour would have made it stiff. I followed the rest of the recipe though.

  8. Tabitha REVIEW:
    August 12, 2020

    Great recipe! Taste just like auntie Anne's pretzels! The only thing I did differently was no hand mixing, just used my mixer with the dough hook attachment until it was the right consistency. Also use a pizza cutter to slice off the sections of dough while keeping the rest covered with plastic so it doesn't dry out. I worked at auntie Anne's when I was 17 and still have the pretzel flipping skill lol. Impressed my kids with that

  9. Lindsey71683 REVIEW:
    July 9, 2020

    They raised well. Unfortunately this recipe doesn’t have much flavor and the temperature is too high. I wouldn’t use this recipe again. Maybe 400 or 425. I would either add more sugar or use granulated sugar.

  10. Lisamarie REVIEW:
    June 10, 2020

    Super tasty. I couldn’t really roll out the dough to make a typical pretzel so I made pretzel bites instead. Cooked them for about 8 mins and they were perfect. I will definitely make this again.

  11. Guest REVIEW:
    May 22, 2020

    Really tastes like Auntie Anne's. If not, better! Made mine thinner and longer to get the same texture.

  12. Guest Foodie REVIEW:
    May 2, 2020

    Your resipe is amazing

  13. Guest Foodie REVIEW:
    April 26, 2020

    I followed this exactly as written, and my "dough" was extremely sticky and thin, so much so that there was no way I could remove it from the bowl to knead by hand. I had to add well over an additional cup of flower to get the dough to take any form at all. My yeast is brand new. Letting it rise now. We'll see how they turn out. I' m not sure what could cause such a discrepancy in the texture of the dough.

  14. wes REVIEW:
    April 23, 2020

    made these today; made some into regular pretzel shapes and used kosher salt because that's the most coarse salt i have at home & used some of the dough to make cinnamon sugar pretzel bites. the entire family loved it! they were delicious and tasted just like auntie anne's if not better because they're less greasy and soggy when fresh (i've never baked bread or soft pretzels before & im a total amateur but this recipe was super easy and fun to do)

  15. Bleh REVIEW:
    April 9, 2020

    Wish I would have went with my instincts and baking experience. 1 and 1/8 TEASPOON is not and was not enough yeast. I came I tried threw my flat dough in the trash. And went with my usual recipe that calls for 1 and 1/2 TABLESPOON I just really hate wasting ingredients and time. For those that managed this and left good reviews they must like a really dry tough pretzel. Please check your measurements on this. This cannot be right.

    • CDKitchen Staff Reply:

      The yeast measurement is correct. What kind of yeast are you using? Have you checked the expiration date on it? We make this frequently since it's such a simple recipe and never have problems.

  16. Guest Foodie March 29, 2020

    Is it one... 1/2 cup of water or 1and a half cup of water? Or one 1/8 tea of yeast or 1and 1/8 tea of yeast ...? You see how that “reads”A little confusing....thanks

    • CDKitchen Staff Reply:

      The measurements are in proper fraction formats. 1 1/2 cup is one and one half cup.

  17. Happy mom REVIEW:
    March 14, 2019

    Mmmmm...Family just gobbled them up!Picking daughter stuffed herself full of her favorite flavor-classic. I loved having cinnamon & sugar. We like to make them into bite-sized pieces-used puzza cutter after laying them on baking sheet. I needed to raise my dough 1-1/2 hours before it was ready to roll out. Also used 1/2 TBS olive oil to help dough be more pliable. I made only half a batch.

  18. Baking Momma REVIEW:
    February 25, 2018

    Not sure what I did wrong. I am a baker and usually have amazing results. These were very sticky going into the water bath and baking. Came out very chewy. Not impressed at all.

  19. anonymous REVIEW:
    April 22, 2017

    Very tasty recipe. Yummy flavor. Dough works well for both salted and cinnamon sugar coatings. It was a VERY sticky dough after only half an hour of rising, and this made it tricky to roll out and difficult to form into the classic pretzel shape. So I did pretzel sticks istead.In the comments, someone talked about using hot water, not warm water. They must have been refering to the temperature of the baking soda bath, NOT the water that had the yeast sprinkled on the top.Directions were fairly straightforward. I wonder if the absence of a written description of how to form the classic pretzel shape was part of the reason for the "needs more instruction" comments.I made them yesterday and am enjoying them today. Having a hard time staying out of them.

  20. Guest Foodie August 30, 2016

    How due you get the dough to stretch and roll out easy like Auntie Ann's video on how to make.

    • CDKitchen Staff Reply:

      I'm unclear what you're asking. Did you make the recipe and have trouble with the dough?

  21. lizzy REVIEW:
    August 25, 2016

    These are fabulous. Thanks for the recipe. We like them with a cream cheese mixture:cream cheeseflaked salmon (barbecued or baked) some very very finely shaved onionsa shake of paprika

  22. Anonymous REVIEW:
    July 13, 2016

    A little involved to make very frequently but they turned out really nice.

  23. Mathew REVIEW:
    November 3, 2015

    They are a hit every time I make them. I have even experimented with them several times. Highly recommend this recipe.

  24. Brevard November 3, 2014

    Question: Can you knead the dough in the mixer with the hook?How many minutes to knead?I ask this question because the dough seems look likes a batter to me.I agree with the other guest,lack of instructions.But I will try it again and maybe do what i normally do when making a bread.Thank you.

  25. Mary REVIEW:
    November 2, 2014

    Easy to make and tastes like heaven!

  26. jodie REVIEW:
    October 4, 2014

    love this recipe, i'm making it for the second time now. but, how do i keep the bottoms from burning?

  27. cathif77 REVIEW:
    September 14, 2014

    I haven't had Auntie Anne's pretzels often enough to say whether this recipe is identical. My husband is the pretzel lover. Saturday night he asked if I could make him some pretzels so I found this recipe. It's a great recipe. It was easy to make and the result is really good. So good that even I enjoyed one. I will definitely be making these again. Thanks!

  28. jeanetta REVIEW:
    June 7, 2014

    Turned out perfect! Had them as a snack for my son's graduation party and they went fast!

  29. Julia May 26, 2014

    Recipe is good, but no very clear on instructions.

    • CDKitchen Staff Reply:

      The instructions are pretty detailed. What did you find unclear?

  30. cheff REVIEW:
    May 5, 2014

    I made these pretzels and was very impressed. They turned out very soft and very much like mall pretzels. These are best dipped in cheese.

  31. lowton REVIEW:
    April 7, 2014

    I tweaked these a little. Cut the recipe in half since I didn't need a full batch. Used a combo of sesame seeds and crushed red pepper flakes to top them. I liked the flavor and texture.

  32. Guest Foodie REVIEW:
    February 16, 2014

    The pretzels were easy to make and turned out delicious. Very much like Auntie Anne's. Going to try the suggestions on how to make the pretzel dogs (my husband's favorite mall food court treat - but this way he won't have to endure going to the mall with us!)

  33. Xeiran January 18, 2014

    Auntie Anne pretzel kits can be found in grocery stores these days (in America anyway) the baking isle for around $5.Kit has several differences. Uses wheat flour and enriched malted barley wheat flour, has more sugar as the flour and sugar are the 3 main ingredients. Uses at least twice as much yeast as called for in this recipe. Uses roughly a cup of baking soda and 4 cups extremely hot water (150 deg F) for the dipping solution, with instructions to pat with a paper towel after dipping (so they're damp not wet), and to immediately bake after dipping rather than wait for a second rise.

  34. Guest Foodie REVIEW:
    January 12, 2014

    Made them into pretzel bites YUMMO!

  35. Guest Foodie January 6, 2014

    If you wrap them in cling wrap after they have cooled they are still soft the next day.

  36. Victoria R. REVIEW:
    January 6, 2014

    Super amazing. They taste just like Aunt Annie's or Wetzel's Pretzels. I cut the rolls of dough into smaller bites, and I dipped them in melted butter and coated them in the cinnamon sugar mixture (1/2 cup sugar + 1 tablespoon cinnamon).

  37. Guest Foodie REVIEW:
    December 30, 2013

    These are good

  38. Guest REVIEW:
    December 22, 2013

    Using water more than 109 degrees will kill active dry yeast.Ideal drinking temperature for Tea or Coffee is 160 degrees.

  39. Casey REVIEW:
    December 12, 2013

    I made these into pretzel dogs using all beef hot dogs that I cooked first (so they didn't get greasy) then baked with the pretzel dough around them while they are still hot so it won't slow down the cooking time too much. Next time I'll try them as pretzel bites!

  40. Guest Foodie REVIEW:
    December 7, 2013

    This is a simple, yet tasty recipe. They also are really good as pretzel bites. Just roll them out and cut them into bit size pieces. Add a dip and they are a great party snack.

  41. brainyone November 4, 2013

    @ALLISE put them in an airtight container and they should stay soft overnight.

  42. allise REVIEW:
    November 3, 2013

    If I would make these for a snack for my daughter's class and made them the night before, would they be hard the next day?

  43. Sandy Perry REVIEW:
    October 26, 2013

    Had a hard time rolling these out until I noticed a kiosk making them...the trick is to let them rise until the dough is real poofy! Then cut it into strips with a pizza cutter. You hardly have to roll them at all! What a difference it makes.

  44. Leonora REVIEW:
    October 10, 2013

    These turned out really well. Very tender and I thought they were quite similar to Auntie Anne's.

  45. Cyndicue REVIEW:
    August 3, 2013

    This recipe was spot on! Almost to easy! I wrapped it around a great hotdog, baked as directed, it was awesome!! Also made regular pretzels, they came out awesome!! Was searching for a non-boil soft pretzel recipe, this is it!!

  46. s_robinson REVIEW:
    July 31, 2013

    SPOT ON! These pretzels are just like the mall kind. Love this recipe. Thank you so much for sharing it.

  47. Auntie Anne's Employee REVIEW:
    May 25, 2013

    This is a really great recipe, but as a former Auntie Anne's employee there are two mistakes in it. First the water they use is not luke warm. It's HOT, hot enough we used it to make tea. Second salt the pretzels before you cook them not after. We would roll them, dip them in the water/"secret ingredient" mix and then salt the whole tray before cooking. The salt will be stuck to the pretzel when it's done then just butter them and enjoy!

  48. sgtry REVIEW:
    March 24, 2013

    great recipe, tks or sharing and also the past reviews helps!

  49. Jenno70 REVIEW:
    February 6, 2013

    Wow - these are fantastic and can honestly say that they are exactly like the one's you buy in the Mall. I only had to cook them for about 8 minutes at 200 degrees but each oven varies. One thing to be aware is that the soda/water mix can mark your wooden worktops, so make sure you protect them well!! As a family, we love the cinnamon sugar variety and I only make half the recipe to make 6 as they are best eaten warm and do go hard the next day!So gorgeous and thanks for the recipe!

  50. pearlb REVIEW:
    January 30, 2013

    i just finished making these and they taste amazing! Taste just like Aunt Annie's even though I made some adjustments.I used all organic ingredients. I used a combo of hard whole wheat and hard white whole wheat flour (bread flour) + spelt flour. I also used coconut palm sugar in the dough. I didn't let the dough rise the 2nd time as I could see that the pretzels would end up rising so much that they would end up looking like puffy pretzels. It didn't matter because, they did rise slightly while baking and still maintained their pretzel shape. Prior to baking them on parchment paper that was spray lightly with cooking spray, I dunked them in a pot of simmering water/baking soda mixture until they floated to the top( less than 1 minute). They baked for about 10minutes and then lightly brushed them with Earth's Balance vegan butter and sprinkled with cinnamon and coconut palm sugar. The result...delicious! The outsdise was perfectly browned as they should be and the inside was chewy like the pretzels at the mall. I will make these again. I will also roll them even thinner than i did this time to take into account the fact that they rise so much prior to baking.That way, they will have that classic pretzel shape and not the "puffy" pretzel shape.

  51. Guest Foodie January 11, 2013

    Made this recipe into little pretzel 'bites' and they came out amazing! Topped with cinnamon sugar or garlic rosemary butter (2T butter, 1-2 cloves garlic, some dry crushed rosemary). Used only all purpose flour. Great party snack!

  52. Tonya REVIEW:
    January 5, 2013

    I make pretzel dogs with this recipe and it is great. Just watch them as they bake but I don't think they take to much longer. Wonderful for serving large groups if you double the recipe. Lastly a good tip that might be helpful is to use a spray bottle for the baking soda solution. I make them for our church youth group and they love them and are inexpensive! Enjoy!!

  53. kkbrnh REVIEW:
    November 10, 2012

    This is a great recipe. try adding 1 TBS sugar to the butter and you have nailed the mall version !!

  54. Willow REVIEW:
    November 9, 2012

    I just made these to test them for an activity for the boy at this home. They came out fantastic. Going to go ahead with this activity and have them make these pretzels. AWESOME!!!

  55. KLatch56 REVIEW:
    October 24, 2012

    I just made these and they turned out great! I rolled them on a smooth, wood cutting board with lots of flour on it. The only thing was when they rose the second time they lost the "pretzel" shape, so I just made them into sticks. The really do need toppings though. We did two; butter and kosher salt, and butter with brown sugar and cinnamon. They were VERY

  56. K October 7, 2012

    Am I doing something wrong?! This recipe is horrible! I followed the directions and my dough came out sticky and unyielding. I had to add more flour to even try to get it into some kind of shape. The dough never rose the first time, even though I was careful to keep my initial water temperature between 100-110 degrees so as not to kill the yeast. I also covered my dough bowl with a kitchen towel in Order to keep it warm. The baking soda water bath was messy and my pretzels turned into mush in the bath. Why are there no times for a second rising? Also, should I be mixing the water and sugar together and then letting the yeast rise? I have made other yeast breads in the past with much success, so I am not sure why when I follow these directions everything is terrible. I was excited to make these pretzels but the stickiness and messiness and general vagueness of the directions were so insurmountable that I would not make these again.

    • CDKitchen Staff Reply:

      Did you test your yeast to make sure it was still good?

  57. baum19 REVIEW:
    July 22, 2012

    I live in Colorado Springs and I'm new to cooking/baking. I made this recipe yesterday and it came out pretty good I thought. The only problem I had was when I was rolling out the dough it kept breaking. It was impossible for me to get them under 1" thick. So my pretzels came out huge! Is there anyway to prevent the dough from breaking so easily while trying to roll them out? I heard there is a difference in some recipes when you're at high altitude like me, but I couldn't really find how to make the dough more elastic at high altitude.

  58. Mowgli REVIEW:
    July 16, 2012

    This was delicious!! I added a tablespoon of vegetable oil to the dough, and also after baking I brushed with melted butter and topped with sour cream and onion powder. Served with honey mustard, it was great!!! So easy to make. Thanks so much for the recipe!

  59. mommyof3 REVIEW:
    July 11, 2012

    I just made these pretzels as the recipe called, the only thing that I changed was that I added more 2 more tbsp of brown sugar and left my baking soda water on low boil, dropped my pretzel and waited till they float.I also set my oven to 420 and baked for 8min on a cookie stone. dipped some in cinnamon and sugar,garlic salt and parmesan and they were delicious. I enjoyed making these with my kids!!!!!!

  60. Uncle Dave REVIEW:
    June 4, 2012

    Amazing Recipe, I had my 3 daughters who can not boil water correctly follow this recipe and the Pretzels tasted Amazing. They definitely need to work on the Pretzel appearance, but it did not affect the taste.

  61. mrs fari REVIEW:
    April 23, 2012

    Hi! This is the 1st time I bake soft pretzel. To my surprised it was a success! Thanx a million to your recipe. I used same dough ( 1/2 portion) with 2 variation. Managed to yield 12 pcs. So I boiled 6 pcs & the other 6 turned out to be crunchy top sort inside bread. The boiled 6 pcs were the success of my experiment. Tried with different dippings though. Honey mustard, garlic cheese, saute onions & our asian local chillie paste. Within an hour I wacked 6 pcs unstopable!! Thanx a zillion this time. Surely wl bake again ths upcoming weekend for give away.......Mrs Fari/Malaysia

  62. Fat Kat REVIEW:
    April 20, 2012

    I just tried this recipe and doubled the sugar like one of the other reviewers did and it was fantastic!!! Both of my kids loved it and my 7 year old even said it was even better then the one in the mall. They were so easy to make. I'll definately make them again. I only got 6 pretzels out of the recipe because I just pinched as I went. If you want to get 12 pretzels out of the recipe you should divide the dough out before you roll. They would be smaller then the ones in the mall since my 6 were about the same size as the ones in the mall. Thanks for sharing the recipe!

  63. Guest Foodie REVIEW:
    April 19, 2012

    These were the first pretzels I made I'm English so I don't have the opportunity to eat pretzels often so better than those little chip things! Thank you so much! One thing though when I made the dough I used 3/4 cups of water because it was too dry. Oh well sorted them out AMAZING!! never really had auntie anns so if they taste like this can't wait to go back to the us and try them!!!!

  64. shannydew April 3, 2012

    I am currently allowing the dough to rise, but I followed the recipe EXACTLY, and the dough was flaky and dry and I couldn't get it to be smooth and elastic, so I took other peoples advice and added the 3TBS of butter out of necessity... even after that, the dough seems pretty dry :/ I kneaded the dough for about 40 mins before I gave up and just set it aside to rise... any advice?

  65. Travis REVIEW:
    April 1, 2012

    This is a great recipe. I've been making pretzels for the past few years and this is the best recipe I have found. Not exactly like Auntie Anne's but still good, and inexpensive to make. Like other reviewers I added 3tbs butter and doubled the brown sugar. I didn't let the dough rise like I was supposed to for most of them but they still turned out good. I didn't make one of them for about an hour after the rest and that was the key. I formed the pretzel and let it rise for an hour and it was the best out of the bunch. Great recipe just make a few little changes, add 3tbs of melted butter to the mix, double the brown sugar. The recipe says it and I say make sure to let the pretzels rise after you form them, it gives them a more airy chewy texture simular to the real ones.

  66. gapcjp REVIEW:
    March 6, 2012

    We use this recipe as dough for a loaf. I roll the dough into a big rectangle and top it with layers of chedder cheese and that redi-bacon torn up into pieces. Then I cut about 10-12 slits on both of the long sides, fold in the 2 short sides about 1 inch over the toppings, then pull the strps over the top and criss-cross them into a braid type design. Allow to rise 30mins then brush the baking soda water on top and bake at 450 for 15-20mins (depending on thickness of filling) Allow to cool a few mins then cut into slices and you have the main course of a meal or a great party snack. Just like regular recipe you can brush melted butter and sprinkle with coarse salt after baking. Mmmm... so good, I think I'll make it again tonight :)

  67. manatee REVIEW:
    March 4, 2012

    This recipe is awesome, i didn't need to change anything with the dough it tastes just fine but half way through baking i pull them out and put spiced tomato paste and cheese like a pizza pretzel! soooooo tasty!!!!

  68. EDPACECAR February 18, 2012

    Has anyone used the dough to wrap hot dogs or anything else. Wondering about baking time with hot dogs.

  69. entertainer February 13, 2012

    Has anybody tried to freeze these pretzels? Did they thaw ok?Making a party, and want to start cooking/baking ahead of time!

  70. EDPACECAR February 11, 2012

    Has anyone use this recipe to wrap hot dogs? A local farmers market does this any they are great.

  71. becks January 18, 2012

    hi has anyone tried making the dough in advance or does it have to be baked straight away? thanks x

  72. nikaboli REVIEW:
    January 16, 2012

    These were outstanding. They tasted just exactly like the real ones. (And I have had my fair share ;) ) I made the cinnamon/sugar version because that is my favorite. I made a few adjustments to the recipe as previously mentioned by others. I added 3T of melted butter to my liquids before adding the flour. I also only used all purpose flour but I did add some gluten (2T). I also doubled the brown sugar to 4T. Instead of pinching off balls and rolling them out that way, I just rolled my dough out into a long rectangle and cut my strips. Then rolled the strips. This made is super easy. I cooked them for 8 minutes at 450 and they were just perfect. They were all gone before they even cooled off!!

  73. Chels REVIEW:
    December 29, 2011

    I loved these pretzels! They made the kitchen smell like Auntie Anns! They tasted AMAZING!

  74. bakersgoods REVIEW:
    December 13, 2011

    They rose, texture was great, but didn't have the Aunt Annie's taste. Not sure what I did, they did taste like good breadsticks "d"ough.

  75. bizbiz REVIEW:
    December 2, 2011

    These Pretzels WERE AMAZING. I loved them so much as well as my family. I had a craving for those pretzels you get at the mall and these definitely made me happy :)

  76. lovetotakeNbake REVIEW:
    October 25, 2011

    This is a very simple recipe, easy to follow, and you always end up with perfect pretzels! I don't buy from Aunt Annie's often, but honestly even though it's time consuming to make your own it's worth it, and you control the ingredients that go into your fresh homemade pretzels! Not to mention it is really inexpensive, even if you have to go out and buy all these ingredients, these are almost must-have ingredients for baking that you won't have to go out and buy them again when you want to try a new recipe.

  77. Daisy REVIEW:
    September 27, 2011

    I really loved this pretzel recipe! It tastes very similar to Auntie Anne's. I didn't have any brown sugar on me at the time, so I just used regular white sugar, and there wasn't any difference in taste from the previous time I made it. I also didn't have any bread flour on me, so I just used 4 cups of regular flour, and again, it still tasted fine. As suggested in the recipe, I used cinnamon sugar on top (I can't stand regular pretzels) and it was AMAZING. Big hit with the family! Thanks for sharing this recipe!

  78. David REVIEW:
    September 10, 2011

    How would i make them more cakey or softer?

  79. Amomda August 30, 2011

    Has anyone tried an egg wash before baking, just curious what that would do to a soft pretzel?

  80. Pretzel Lover REVIEW:
    August 14, 2011

    This recipe is fantastic! I just made my third batch. This time I added the extra sugar and butter recommended on these reviews. I actually liked the original recipe better! I do have a hint for rolling your pretzels though....roll out your dough and set each aside while you roll out the rest. This will help the dough rest and make it much easier to stretch to the desired length needed. The rest makes it less springy and easier to handle. You will love this recipe!

  81. shawnclarinet REVIEW:
    July 31, 2011

    I LOVE Auntie Anne's pretzels, and this recipe is very close. I doubled the brown sugar and added a few Tbs of melted butter to the dough as a previous reviewer suggested. I also did not have any bread flour, so I added 2 Tbs of vital wheat gluten. I was impatient, so I didn't let the dough rise long enough, but they were still yummy! The hardest part is rolling the dough into thin ropes.

  82. Guest Foodie REVIEW:
    April 24, 2011

    This recipe was amazing.So easy and delish! My family loved these pretzels! Next time I will try it adding the butter in the dough prior to baking. My husband and kids gobbled these up!

  83. First Timer REVIEW:
    April 10, 2011

    These pretzels are yum! The hardest part of making this was rolling the dough to shape the pretzels. My pretzels weren't the best looking but it tasted great. I will definitely make this again! And will note next time to roll the dough as thin as possible.

  84. Lee REVIEW:
    March 2, 2011

    I followed the recipe exactly, but my first batch of pretzel turned out to be dry and tasted nothing. What did I wrong? I remember that whenever I baked with yeast dough, my final products always turned out to be dry, and not savory. Did I kneaded dough too much? Did I use too much flour? This was my first Pretzel, but several attempts with yeast dough. I'm getting frustrated. :-(

  85. Pretzel Girl REVIEW:
    February 16, 2011

    The pretzels weren't as sweet or savory as Auntie Anne's, but it's a nice soft pretzel recipe.Someone said that their pretzels came out bitter, well it's from the baking soda solution. The baking soda solution should be hot and needs to be stirred between batches so that the baking soda doesn't settle down on the bottom of the bowl. I suggest mixing the solution up when you're ready to roll your pretzels. I believe Auntie Anne's uses clarified butter to dip their pretzels in and not creamed sweet butter. You can make your own with store bought butter or go to your local Indian/Middle Eastern food market and purchase ghee which is clarified butter.

  86. BreadBakinGal January 23, 2011

    I have not actually made this recipe yet but I make bread from scratch often and the lack of sweetness may be solved by adding a little honey. I will try it and tell you if it works! I LOVE LOVE LOVE "their" pretzels and I cannot WAIT to see if these match up!

  87. Guest Foodie REVIEW:
    December 26, 2010

    my kids and myself love the pretzels made using this recipe, it really tastes like Aunt Annie's.

  88. purrrdy626 REVIEW:
    December 10, 2010

    I love this recipe. thanks for posting. I took the advice to add a little extra sugar and butter. It turned out wonderful. this recipe is a keeper. It tasted just like the real thing. I can't wait to make these for my family and friends. I mixed in some jalapenos to the dough and it was sooo good.

  89. jsnmarkle REVIEW:
    November 28, 2010

    My wife was worried about how these waould turn out but quickly changed her mind. While not exactly like Auntie Anne's, they were great. I embellished some and rolled in Cheddar cheese and in some diced peppers and served with cheese. Great for game day.

  90. Jessiev1022 REVIEW:
    November 23, 2010

    My boyfriend and I made these last night, they were so good, almost exactly like Aunt Annie's. We will definitely be using this recipe again soon.

  91. laurieminpin REVIEW:
    November 21, 2010

    I just made these pretzels and I loved them. I read the other reviews and tweaked the recipe from their recommendations. I added 4 Tablespoons of brown sugar versus 2. I also added 3 Tablespoons of melted butter into the dough while mixing it using the dough hook on my Kitchen Aid mixer. I salted them prior to baking them. I baked them at 450 for 8 minutes on parchment paper.When I removed them from the oven I brushed them heavily (gotta luv butter) with melted butter on a pastry brush while they were still on the parchment paper. I then transferred them to a cooling rack to let any excess drop off (put a paper towel under it) They came out lovely. I also believe this dough would make great rolls ( I would probably use 6 Tablespoons brown sugar for the rolls though.

  92. kitkat October 29, 2010

    Be careful we made this and they were really bitter!

    • CDKitchen Staff Reply:

      Not sure why yours would be bitter. We made these and they weren't bitter at all.

  93. Lunacii REVIEW:
    August 17, 2010

    This is the third soft pretzel recipe i've tried and though i've never had an Aunt Annie pretzel it was absolutely delicious! I added some butter to it based on previous comments and they were SO incredibly soft and flavourful. I would highly reccomend this to any new timer pretzel makers! I will never use another recipe again! They were VERY easy to make!

  94. Heabel REVIEW:
    May 13, 2010

    VERY GOOD recipe I ate almost all of the pretzels myself. Soft, tasty, and no boiling. Definetly NOT Aunt Annie's its missing something. Similar texture and taste but NOT the same. Definetly worth making..... great quick pretzel. Thanks for the recipe.On a side note my wife worked there a while back and said she remembers that you had to add 1/2 cup of baking soda to around two cups of water I followed the recipe above and from the initial look and taste of this recipe its seems she is right. Plus the dough came prepared she just added water at 101 degrees mixed and let rise 45min on top of the oven so rapid rise yeast is most likely used. Plus that means there is some kind of fat solid in it to make it moist like a cake which was also mentioned above. She cut and spun my pretzels for me just like at the place so they were perfect size and shape :).

  95. ndagrn REVIEW:
    May 12, 2010

    This was an excellent recipe.I used to manage an Auntie Annies store in Hawaii. I have to say this was pretty darn close to the recipe. I made it with my kids and they really enjoyed it. This makes a great activity for a rainy day. my kids learned how to roll and tie the pretzel. I recommend you try it.

  96. Guest Foodie April 28, 2010

    I'm am going to try this recipe. It looks great! I do want to say that I believe the recipe is correct in stating that you brush the melted butter on the pretzels AFTER baking them. You can watch a series of "how-to" videos on youtube from Auntie Anne's training center and they tell you to dip the pretzels in melted butter after baking.

  97. Gillo REVIEW:
    April 18, 2010

    I am from the UK and although I scaled down the recipe and struggled a bit with the measurements (I needed more flour than I had calculated), they came out beautifully! I was so impatient that I left the dough to rise initially for the 1/2 hour and then only to rise for an hour after the baking powder bath. I only needed to cook mine for 6 mins as they were already very brown at 230 degrees! But once the melted butter and cinnamon sugar topping had been added, they softened up beautifully!!!! I will definitely make these again and have frozen some dough for my husband to eat some!

  98. jj4 REVIEW:
    April 12, 2010

    These were fantastic! AND for those of you who like to use your bread maker, I make the dough in my bread machine. Just put the water, brown sugar, and salt in first. Then both flours and then the yeast. Set it on your dough cycle and let it go! I tried one other recipe before this one and it was really bad. I am glad I found this one. I will search no further!

  99. Humble Baker REVIEW:
    April 1, 2010

    These things are awesome, I work for a community center and make them for the kids I work with all of the time.

  100. Abby REVIEW:
    February 19, 2010

    These are great pretzels. The whole family gobbles these up! If you have a problem with the dough being sticky just add some more flour. It turned out great.

  101. Copycat Auntie Anne's Soft Pretzels Recipe | CDKitchen.com (22)

    anickh REVIEW:
    February 9, 2010

    These were good. my dough didnt raise very high. either because one: i didnt do the water temp right for the yeast (maybe i did it not warm enough) or 2: maybe cuz i didnt let the dough sit long enough (i let it sit 40 min) regardless of the dough not raising, the pretzels still turned out super good. so i think this is a fabulous recipe. pretzels were so so yummy and recipe is very forgiving

  102. FLOUR February 2, 2010

    I don't have any of the bread flour...I have everything else though.. what should I do?

    • CDKitchen Staff Reply:

      Do you have regular flour? If so, you can substitute it in this recipe. Bread flour has more gluten but it shouldn't affect the outcome too much.

  103. Charlotte's Mommy REVIEW:
    January 24, 2010

    Yum! Used half all-purpose and half whole wheat flour. They were perfect!

  104. Denise REVIEW:
    January 11, 2010

    I just made these and they turned out great! I didn't have any bread flour, so I used all purpose flour. I added three tablespoons of melted unsalted butter to the dough when mixing it. It was a little tricky rolling it out thin enough for the pretzel shape,so I made mostly pretzel sticks. They baked to a golden brown in seven minutes. My kids loved them coated with butter and cinamon sugar, but I really liked them dipped in melted butter and sprinkled with garlic salt; they will be excellent to serve with spagetti, lasagna, or as an appetizer with some marinara dipping sauce. I will definitely make these over and over again!!!! They really do taste like Aunt Annie's! It's great to have such a wonderful recipe to make at home and share with my family!

  105. Guest Foodie REVIEW:
    January 5, 2010

    very good but if you make them make them thin as possible

  106. jamba juice! REVIEW:
    January 3, 2010

    yummm!! there delicious!!! tastes amazingg withh cinnomon sugar n butter! also withh nacho cheese!

  107. MEMYSLFNI December 9, 2009

    The warmer the environment in which the dough rises, the quicker it will rise. Also, it's a lot simpler to roll the dough out with a rolling pin and cut the dough into strips, then roll the strips to the desired length. To fold the dough into a pretzel shape, twist the ends loosely together twice, flip the twist up so it rests on the loop, the turn the whole pretzel. This recipe is so easy, a caveman could do it! ;)

  108. jane REVIEW:
    November 26, 2009

    I made this recipe exactly as it was written, except that I did not have any bread flour so I used all purpose flour for all of it. And I baked it on parchment paper, which turned out great!I think this is an awesome replacement for Auntie Annie's pretzels, I also like that they can have less butter brushed on than Auntie Annie's does while still being delicious!

  109. Tamara REVIEW:
    November 8, 2009

    My kitchen is a wreck but I just made 3 batches of these pretzels. I used my crockpot to keep my soda bath warm. I can't get the dough rolled thin enough. Anyone have any hints on how to make a better pretzel shape? - Mine taste awesome but look like big fat buns.

  110. Tammy REVIEW:
    October 28, 2009

    These did not taste like Aunt Annie's Pretzels. They missed that yeasty, sweet smell/taste that always lures me to their stores. These taste like dinner rolls. I gave up rolling them into pretzel shapes and baked them just like dinner rolls. It's missing the "magic" ingredient.

  111. Guest Foodie October 8, 2009

    I am making these for a party. Can they be made and shaped a day before and baked the day of the party?

  112. Mammamia REVIEW:
    September 6, 2009

    My 6-year old and I just made these pretzels. It's a good recipe, however, not quite as good as Aunt Annie's. It's certainly a good "first time" pretzel recipe. What would I do differenly? 1) The dough really should be a bit sweeter (saw this comment in another review) so I would add more brown sugar than the recipe calls for. 2) Specify brushing the pretzels with salted butter before baking and, 3) Definitely create some interesting toppings like crushed pecans w/brown sugar and/or honey mustard.Making these pretzels is a great fun activity with kids -- I'm going to revise the recipe a bit and try them at our next gathering!

  113. love to bake July 24, 2009

    I haven't made these yet but wanted to know if anyone has made the jalapeno ones-my favorite-and do you just add chopped up raw jalapenos? Thanks!

  114. Stone's Mama REVIEW:
    July 16, 2009

    This was really good. I used my Kitchen-Aid mixer w/dough hook attachment to do the kneading but it was really great! Quite a bit of effort to get them rolled out nice and thin, but definitely worth it!

  115. Jo REVIEW:
    June 5, 2009

    These were amazing! I have never heard of Aunt Annie but im sure they cant be better than these! I did cheat a little though, i put all the ingredients into the breadmaker on the dough setting, I also added melted butter in with the water.They turned out perfectly, Thankyou!!

  116. Guest Foodie May 31, 2009

    These pretzels tasted nothing like Auntie Anne's. I followed the recipe exactly and yet they still did not taste right. Though they were not terrible, as I would make them again

  117. pretzels May 18, 2009

    As said below, to make a "pretzel dog", buy yourself some nathans hotdogs, and roll them. Roll out a piece of dough, like your would with a pretzel, and roll the dough onto the hot dog. If its not nathans, they might turn out yucky.

  118. Auntie Annes Guy May 18, 2009

    Hello fellow users. This recipe comes very close to the original recipe, but the "original" recipe has very little ingredients in it, then what you might thing ;). If your pretzels are coming out uneven in color, re-dip them in your solution, or mix, don't forget to bloat them on a towel! Or else you'll get a, bitter taste from the soda. There is no recipe for the cheese, almond topping, etc. Its actually, really easy.. there is no secret behind it, just find yourself a whole lot of almond topping, and buy yourself some canned melted nacho cheese from the store :). Before baking your pretzels, cover them in salt, than bake, they come out WAY different than what the recipe says. Let your dough only rise for a hour, it comes out just right! Well, I can't say everything on here, seeing as I signed a confidentially agreement, but this comes very close to our recipes, trust me!

  119. Guest Foodie April 7, 2009

    As a former employee and expert pretzel maker I have a couple of comments...1- Baking soda bath does need to be pretty warm in order to completly dissolve the baking soda and its good to give it a stir prior to dipping as well. We used a coffee machine to heat our baking soda water to perfect tempature. Make sure to dip completely and let go of the pretzel to avoid finger marks.2- The pretzel dog is made with "nathan's" hot dogs and the dogs are boiled for roughly 5-7 minutes prior to rolling and baking.3- The almond topping is just chopped almonds. It tastes so delicious because after its baked its dipped in melted butter.As for pretzels getting chewy- you may not know this but Auntie Anne's makes your pretzels fresh every 30 minutes at the longest... if you've had and old pretzel you will notice it is chewy also. Popping your old pretzel into the toaster over or microwave should bring it back to its wonderful delicious self though!

  120. O. W. Juliet REVIEW:
    March 30, 2009

    Overall: Great recipe!I added 3 T of butter to the dough (as other reviewers had suggested). The pretzels were perfectly baked in just 8 minutes (not the 10 the recipe specified), so others may want to set a timer for 7 or 8 minutes and check frequently.The dough seemed so glutinous at first that it was a challenge to roll out, but the end result was very tender and tasty. If anything, it may have been a bit too tender; the store-bought ones are a little more chewy... Does anyone have suggestions about how to get a slightly chewier result?

  121. Grandcherokee REVIEW:
    February 22, 2009

    You must have done something wrong..I have made these several times and if you follow the direstions.They turn out great.also like I said if you use parchment paper to cook them on its works real good !

  122. Guest Foodie February 21, 2009

    these turned out badly but when covered in butter and powdered sugar, tasted like a funnel cake!yuck...

    • CDKitchen Staff Reply:

      Nowhere in the recipe does it mention powdered sugar

  123. andy February 16, 2009

    Is the bread flour that important? Have you tried substituting wheat flour for the bread flour? Also to add butter to dough, is it with the other ingredients or when you start kneading. Thanks, looking forward to trying them.

  124. Grandcherokee REVIEW:
    February 2, 2009

    If you bake them on parchment paper it works out great.

  125. Grandcherokee REVIEW:
    January 26, 2009

    Easy to make Yumm Yumm I also added a bit of sweet butter to the mixture...Also cooked up on the 2nd highest oven rack . Any ideas on storage.(Not that they will be around that long!) After I rolled them out a bit...I then held up one end and rolled it between my palms and worked my way down and let it hang down to get it thinner

  126. blest2bemom January 14, 2009

    Soft pretzles are my favorite snack, hands down. I have been hunting for years for the perfect recipe and have always been dissappointed. My quest is finally over!!! These were wonderful and taste just like the ones at the mall. I did follow the advice to add 3TBSP. of melted butter to the dough and it turned out perfect! Thank you!!

  127. blest2bemom January 14, 2009

    Soft pretzles are my favorite snack, hands down. I have been hunting for years for the perfect recipe and have always been dissappointed. My quest is finally over!!! These were wonderful and taste just like the ones at the mall. I did follow the advice to add 3TBSP. of melted butter to the dough and it turned out perfect! Thank you!!

  128. Guest Foodie REVIEW:
    December 13, 2008

    Just more than perfect

  129. Helene November 26, 2008

    Hi! Here where i live, we do not have anything called "breadflour" or just "flour". It is allways mentioned what kind of flour it is, ex oat, wheat etc. Can anyone tell me what it is?

    • CDKitchen Staff Reply:

      When something is referred to as flour, it is nearly always wheat flour. Bread flour has more gluten than regular wheat flour.

  130. Haley REVIEW:
    October 31, 2008

    I served them at a birthday party, everybody loved them!!! Try them!!!!!!

  131. Andee October 8, 2008

    Is it acceptable to substitute white sugar for the brown? I ran out and planned to make these with the kiddos... Additionally, to clarify, is it 1 AND 1/8 (water, salt) or is it one serving of 1/8

    • CDKitchen Staff Reply:

      For the sugar, since it's such a small amount you should be able to use white instead of brown. And yes, it is 1 1/8 (one plus 1/8) for the measurements.

  132. Sangria REVIEW:
    October 7, 2008

    Excellent recipe! We added some garlic salt to the dough and sprinkled Parmesan cheese and garlic over the top before baking to make Garlic-Parmesan and they were awesome! It really helps to let them rise longer - they looked sort of pathetic when we first put them on the tray, so we let them rise another hour after the "soda bath", and they came out huge and delicious!

  133. Diane September 11, 2008

    I just finished making this recipe and it turned out great. I was a little confused about the water bath as other recipes call for having the water boil and leave in pretzel until it floats. I did keep water just below boiling point and waited till pretzel floated on top, and baked at 500 for about 7 minutes. Tried several different topping, all good. Do you have the almond crunch topping recipe?Thanks for the recipe.

  134. Guest Foodie REVIEW:
    August 25, 2008

    Very very good! However, I did have to add additional flour. And, I wasn't able to roll it out long enough to get the traditional pretzel shape. But, it didn't matter, we loved them anyway!

  135. Guest Foodie REVIEW:
    August 2, 2008

    WOW EXCELLENT RECIPE! IT'S GREAT WITH MELTED BUTTER OR CINNAMON AND SUGAR, OR JUST DIP THEM IN CHEESE SAUCE...... EVERYONE WE HAVE MADE THEM FOR HAVE WENT CRAZY OVER THEM! BIG BIG HIT!

  136. Guest Foodie July 17, 2008

    For those of you who want to know how to make a pretzel dog...Auntie Anne's uses the same pretzel recipe...rolls the same amount, same thickness out, takes a hot dog and simply winds the dough around it. The easies way to do this is to have the dough lay on the counter and roll the dog over it...making sure there are no gaps and a bit of overlay. I can't remember how long to bake them..but the oven temp doesn't change. So just keep your eye on them.

  137. tam May 27, 2008

    Please.....can we get continued directions for making the pretzel dogs. Love those! THANKS!

    • CDKitchen Staff Reply:

      We love those too! So if anyone has attempted them, please share a recipe!

  138. Wanna Mae REVIEW:
    May 8, 2008

    Well I made the pretzels and gave them to my class to sample and .........they LOVED them. I have students asking me for the recipe each period. I'm even going to make them at home this weekend.By the way, no I didn't add the baking soda mixture to the batter. The cups of flour measure needs to be changed because it's not enough. Maybe add an additional 2 or three cups for the bread and regular flour combined. I don't know, all Iknow is that they tasted great!!!Thanks..Wanna Mae

  139. Wanna Mae May 6, 2008

    I'm in the process of waiting for the dough to rise now. I followed the recipe to the tea but the batter looked like pancake mix after I added all of the ingredients. I had to add more flour. I don't know how they will turn out at this point. Could someone PLEASE tell me where I could have gone wrong with this recipe. I desparately want to get it right. (I am suppose to demonstrate it for my students next week) Thanks!

    • CDKitchen Staff Reply:

      You didn't add the water intended for the soda bath to the dough batter did you? We haven't personally tested this recipe, but the number of positive reviews suggest it should work.

  140. little cook REVIEW:
    March 21, 2008

    Omg!!!! i love this recipe. It was soooooooo good. I would love to make and eat it everyday. everyone loved it.

  141. Guest Foodie REVIEW:
    March 7, 2008

    My Mom and I made them and while not Auntie Anne's, they were still pretty good. We made some with rasions in them and made a glaze with powdered sugar and a little milk and a tad of vanilla. Those were yummy. Definantly want to make the pretzels long because they do rise some in the oven. We will try adding a little bit of butter to the dough next time.

  142. Guest Foodie March 1, 2008

    does anyone know the recipe for the almond crunch topping?

  143. Guest Foodie February 22, 2008

    My neice and I made these pretzels for the first time and since neither one of us are "bakers" we have a question. Our pretzels did not brown evenly on all sides. What did we do wrong? I really appreciate all the comments so far!!

    • CDKitchen Staff Reply:

      The baking soda solution really makes the pretzels golden brown, so if they weren't evenly coated or if the solution wasn't well mixed, you might get some uneven browning. However, when we've made pretzels here, we often don't get even browning just because most residential ovens don't heat from all sides (like some commercial ovens). If the texture and taste was good - then that's the most important part!

  144. matbh REVIEW:
    February 16, 2008

    This is a terrific recipe. Even allowing 30-45 min to rise, they turned out great. Obviously allowing more time will make them come out better. Be sure to watch the baking time - 10 min may be too long.

  145. Slappy REVIEW:
    February 9, 2008

    OMG these are dynamite. I'm on my fith and I think I'm gonna' hork if I eat any more : ) Seems like putting 3-4Tbsp butter/margarine in the dough mix and baking them for 7min. at 500F is the way to do it. The cinnamon/sugar coated pretzels are soooooo good. I just made my wife angry 'cause she's 'dieting'.Thank you soo much for this recipe. I'm gonna finish binging!

  146. ata December 18, 2007

    i wish i would say it was a grest recipe. it didnt turn out like auntie anne's pret at all..tasteless except for the crust that is coated with melted butter, cinnamon and sugar.but i am not giving up. i will add butter to the dough before baking it.

  147. cjmoelady REVIEW:
    December 4, 2007

    Wow! Just like at the mall. A big hit at our house. We just loved these!

  148. cheezy December 3, 2007

    do you have a good recipe for Auntie Annie's Cheese

  149. Jacklynn REVIEW:
    November 28, 2007

    These were great! They took some time to thin out and shape, and I still didn't get them very thin, but they were really good. I thought they tasted really close to the real thing. I did have to use more flour though then what it called for.

  150. Sharongb October 29, 2007

    The dough was waayyyy too sticky, making it impossible to roll into the pretzel shape. I let it rise 3 hours, as suggested by some people. Still, the yeasty flavor was not very intense. I will not use this recipe again.

  151. KeithP REVIEW:
    September 17, 2007

    I just made these! The comment about making them as thin as possible is right! They turn out great when long and thin. I followed the original recipe exactly and I think they DO taste like Auntie-Anne's, only not 100%. The comments about the fat are probably right. I might add some salt-free butter next time, or just eat them healthier! Thanks for the recipe! P.S. My WIFE LOVED them!!!!

  152. deniece36 REVIEW:
    August 20, 2007

    I have made these pretzels a dozen times or more, I even have my daughter making them.The only thing I added is I place the dough on a surface srayed with cooking spray and I turn the dough to coat both sides and cover it with a damp cloth and let it rise for 45 minutes. I love these pretzels I do not even buy them from the mall any more "best ever" tanks!

  153. Lisa REVIEW:
    May 30, 2007

    Wow... easier than I though. I let the batter raised all night long, yup.. same like "aunty anne's"Thx much!

  154. shady REVIEW:
    May 15, 2007

    We live in Germany and we use to go to Aunt Annie's faithfully before we came here. My spouse said he missed them so I did a search and came to this website. I'm glad I did! He liked them so much he wants me to make more today. His friends tasted them and they want more too. They taste just like I remember and like someone else said, if they don't taste the same to you, you did something wrong.

  155. RMG REVIEW:
    May 6, 2007

    I loved this recipe, This was my first time makeing pretzles, I had one at a Movie recently, and kept thinking that theres gotta be a way to make these at home. I did add butter to the dough mix as suggested by other reviews, I work for a cookie and cracker company (not saying any names but theres elves involved) the cracker dough there works the same as this dough, so I have a suggestion to other users, if the dough is too sticky add some flour to it, and if its not forming very well or if its breaking up on you, moisten your hands a little bit and work the little bit of water on your hands into the dough, if you get it too wet just add a little bit more flour.... great recipe... the "12 servings" is really about 8 large pretzles... THANKS

  156. sfcrowe REVIEW:
    March 6, 2007

    The first time, I tried the recipe "as is" in the morning. It was yummy especially when warm from the oven, and acceptable 4 hours later. However,after another 6 hours, they were very chewy, somewhat tough. My second trial included some fat in the dough as suggested in several other comments. I chose 3 TBS softened butter, I also let the dough rise longer, about an hour. The result was decidedly more tender (due to the butter) and closer to what I remember as an Aunt Annie pretzel. As I have now eaten my quota of pretzels for today, I have to wait until tomorrow to evaluate this new batch for its taste after several hours. Thank you for the recipe!

  157. camicecreamlover REVIEW:
    November 3, 2006

    This pretzel recipe is amazing! Another new thing to try... after the dough has risen, separate, and roll into little balls about 2 inches in diameter. Dip in the baking soda solution and place on baking sheet. Bake for about 7 minutes, let cool, and dip in butter and roll in cinnamon. sugar.

  158. Guest Foodie REVIEW:
    October 30, 2006

    This recipe is almost perfect. I melted the butter, and added some to the dough BEFORE baking, which also makes them easier to roll. The baked in butter taste made a BIG difference. With that change, they taste like the real thing!!!

  159. karen REVIEW:
    October 24, 2006

    This recipe is great! I baked mine for 7 minutes instead of the 10 recommended, and they turned out perfectly. I also added a tiny bit of light brown sugar and table salt to the brushing butter. The pretzels are soft and perfectly golden, with just the right touch of sweetness. Also great dipped in mustard.

  160. camicecreamlover REVIEW:
    September 27, 2006

    these pretzels were awesome! all of my friends love them.

  161. Momma Pretz REVIEW:
    May 20, 2006

    Excellent recipe...thanks so much! I used to OWN an Auntie Anne's franchise and this recipe is pretty darn close! Delicious! I baked them at 500 degrees since that is the hottest my home oven gets and they were done in 7 minutes. Next time I think I'll add a touch more sugar to the dough for a little more flavor. Thanks again for this awesome recipe!

  162. Guest Foodie REVIEW:
    April 7, 2006

    superb, and fun to make with the kids.

  163. Dopp REVIEW:
    April 3, 2006

    Almost perfect the only addition I made to this recipe was adding ¼ cup of shortening to the flour prior to mixing (that‘s a given when you‘re copying any fast food recipe). Add the brown sugar to the water and yeast and let that sit 8 minutes then add the additional ingredients. Be sure to let it rise for at least 2 hours on the counter-top 4 to 6 hours would give the rite flavor you’re looking for. I just dipped my pretzels in melted butter. Watch how they make their pretzels at Aunt Annie’s and you won’t go wrong. I purchased an Aunt Annie’s pretzel an hour before I baked mine and we couldn’t tell the difference. If you can then you did something wrong.

  164. Guest Foodie February 8, 2006

    good but not auntie anne's. better with topping

  165. Bern REVIEW:
    February 6, 2006

    We loved this recipe. They came out tasting just like Aunt Annies. They were so good hot but were even good the next day. Try it - you'll like it :)

  166. roo_luvr REVIEW:
    January 27, 2006

    These pretzels are really good! We served them for 60 people and every one liked them. Big hit!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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Copycat Auntie Anne's Soft Pretzels Recipe | CDKitchen.com (2024)
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