Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe

If you have ever bitten into a warm, soft pretzel and wondered how to recreate that perfect balance of chewiness, slightly sweet dough, and that signature golden crust right at home, then this Soft Pretzel Recipe (Annies Pretzels Copycat) is going to be your new best friend. Every bite takes you on a nostalgic journey, capturing the charm of classic pretzels with a heavenly softness and a touch of buttery goodness. Whether you’re craving a cozy snack or want to impress friends at your next gathering, these pretzels are simple to make yet bursting with flavor and personality!

Ingredients You’ll Need

These ingredients are straightforward, simple pantry staples that work harmoniously to bring that authentic pretzel magic to your kitchen. Each one plays a key role in crafting the rich flavor, soft texture, and beautiful golden finish that make this Soft Pretzel Recipe (Annies Pretzels Copycat) so irresistible.

• Whole milk (1/2 cup): Adds richness and helps create a tender crumb in the dough.
• Water (1/2 cup plus 2 cups warm water): Essential for activating yeast and the baking soda bath which gives the pretzels their iconic crust.
• Dry active yeast (2 tsp): The key to that light, airy texture in the pretzel dough.
• Bread flour (410 grams or about 2 1/2 cups plus 3 Tbsp): Provides the perfect amount of gluten for a chewy yet soft bite.
• Brown sugar (1/3 cup packed): Gives a subtle sweetness and helps with crust browning.
• Salt (1 tsp): Enhances all flavors and balances the sweetness.
• Baking powder (1/2 tsp): Works with baking soda to improve texture and color.
• Unsalted butter, melted (2 tbsp plus 6 tbsp for dipping): Adds richness inside the dough and a glossy, buttery finish outside.
• Baking soda (2 tbsp): Mixed with warm water to create the classic pretzel bath that forms the distinctive crust.
• Coarse pretzel salt: The traditional topping that adds that irresistible salty crunch.

How to Make Soft Pretzel Recipe (Annies Pretzels Copycat)

Step 1: Proof the yeast in warm milk

Start by heating your milk and part of the water to about 105°F — just the right warmth to wake up the yeast without killing it. Stir in your dry active yeast and give it about 5 minutes to turn bubbly and active. This bubbling is your yeast’s way of saying it’s ready to work its magic and give the pretzels a light, airy texture.

Step 2: Make the pretzel dough

In a big mixing bowl, combine the bread flour, brown sugar, salt, and baking powder. Pour in your proofed yeast mixture along with the melted butter, and start kneading. The goal here is a slightly tacky dough that holds together as a soft ball. Don’t be shy about a quick knead by hand or using a mixer — this step builds the stretch and chewiness we adore.

Step 3: Rise the dough and prepare the baking soda bath

Lightly grease the dough’s surface with a little oil and tuck it into a warm spot for about 45 minutes to rise and puff up beautifully. While it’s working on its second rise, dissolve the baking soda into 2 cups of warm water — this simple bath will transform the dough into golden pretzel perfection when baked.

Step 4: Preheat oven and prep your work surface

Heat your oven up to a toasty 410°F and grease your surface where you’ll shape the pretzels. Having a well-prepped workspace makes all the difference when you move to the shaping stage.

Step 5: Cut the dough into strips

Once risen, tip the dough onto your greased surface and cut it into 6 equal strips, the starting point for shaping the iconic pretzel twists.

Step 6: Roll, twist, and dip the pretzels

Roll each strip into a long rope about 35 to 40 inches or to the thickness of your finger. Make the classic U-shape, twist it twice in the middle, then pinch the ends down to complete your pretzel shape. Dip each pretzel into the baking soda bath — quickly but fully — then pat off excess water with a kitchen towel. This dipping step is essential to develop the pretzel’s characteristic chewy, brown crust.

Step 7: Bake and finish

Place your pretzels on a parchment-lined baking sheet, sprinkle with coarse pretzel salt generously, and bake for 7-8 minutes. As soon as they’re out of the oven, dip them into the extra melted butter—this final touch seals in that buttery goodness and keeps the crust soft and inviting.

How to Serve Soft Pretzel Recipe (Annies Pretzels Copycat)

Garnishes

Sprinkle additional coarse pretzel salt for that perfect salty crunch. You can also experiment with garlic powder, cinnamon sugar, or even a little parmesan cheese for a fun twist that keeps the soft, warm comfort vibes intact. A brush of melted butter right after baking helps your toppings stick and adds luscious flavor.

Side Dishes

Pretzels feel right at home with classic sides like tangy mustard, creamy cheese dips, or even a cup of warm beer cheese sauce. They also pair beautifully with hearty soups and salads, making them a wonderful snack or part of a casual meal.

Creative Ways to Present

Serve pretzels on a rustic wooden board with a trio of dipping sauces for a fun party platter. Or, slice them and use as sandwich buns for a playful, soft twist on your usual lunches. You can even make mini pretzel bites using this recipe, perfect for snacking or sharing.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pretzels tightly in plastic wrap or store in an airtight container at room temperature. They stay wonderfully soft for up to two days, making them perfect for next-day cravings.

Freezing

This Soft Pretzel Recipe (Annies Pretzels Copycat) also freezes beautifully. Just freeze any unbaked shaped pretzels on a lined baking sheet until firm, then transfer to a freezer bag. When you want to enjoy them, bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

To bring back that fresh-from-the-oven softness, reheat pretzels in a 350°F oven for about 5-7 minutes. Avoid microwaving for too long, as that can toughen the crust and dry out the soft interior.

FAQs

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

Yes, you can, but bread flour is preferred because it has a higher protein content which helps achieve that signature chewy texture. Using all-purpose flour will still work, but your pretzels might turn out a bit softer and less chewy.

Why do pretzels need a baking soda bath?

The baking soda bath is crucial because it changes the pH on the dough surface, which helps create the pretzel’s distinctive chewy crust and deep brown color when baked.

Can I make this recipe vegan?

To make this recipe vegan, substitute the milk with a plant-based milk and replace the butter with a vegan butter or oil of choice. Keep in mind that this may alter the flavor slightly but still yield delicious pretzels.

How long can I let the dough rise?

While 45 minutes is ideal for the dough to properly rise, you can let it go up to 1.5 hours if needed. Just make sure to keep it in a warm, draft-free spot for best results.

Can I add toppings other than pretzel salt?

Absolutely! Try everything bagel seasoning, sesame seeds, or even a sprinkle of cinnamon sugar for something sweet. Just add your toppings right after the baking soda dip and before baking.

Final Thoughts

There’s nothing quite like the joy of pulling freshly baked, warm soft pretzels out of your own oven. This Soft Pretzel Recipe (Annies Pretzels Copycat) brings the classic flavor and soft texture you adore, all crafted with simple, comforting ingredients and straightforward steps. Whether you’re making them for a family snack, friendly get-together, or just because, these pretzels are bound to become a beloved staple. Give it a try, and soon you’ll wonder why you ever bought pretzels from anywhere else!

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