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Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe

Soft Pretzel Recipe (Annies Pretzels Copycat) Recipe
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★★★★★

4.9 from 20 reviews

This soft pretzel recipe is a delightful homemade treat inspired by Annie’s Pretzels. With a slightly sweet dough enriched with brown sugar and a touch of baking powder for tenderness, these pretzels are perfectly chewy on the inside with a golden, salty crust. The recipe includes a quick baking soda bath that gives the pretzels their classic flavor and texture, finished off by a warm buttery dip that enhances every bite. Perfect for snack time, parties, or comfort food cravings.

Ingredients

Scale

Dough Ingredients

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tsp dry active yeast
  • 410 grams bread flour (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

For After Baking

  • 6 tbsp melted unsalted butter (for dipping after baking)
  • Coarse pretzel salt (for topping before baking)

Instructions

  1. Proof yeast in milk: Heat the milk and water together to about 105°F (use a microwave or stovetop). Stir in the dry active yeast and let it proof for 5 minutes until the yeast becomes foamy and active, indicating it’s ready.
  2. Make pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead for several minutes until the dough forms a slightly tacky ball, elastic but not sticky.
  3. Rise dough and make baking soda solution: Lightly grease the surface of the dough with 1 teaspoon of oil, cover it, and allow it to rise in a warm place for 45 minutes until doubled in size. Meanwhile, dissolve the baking soda in 2 cups of warm water in a separate bowl and set aside.
  4. Prep oven and work surface: Preheat your oven to 410°F (210°C). Lightly grease your work surface where you will assemble the pretzels.
  5. Cut pretzel dough into strips: Punch down the risen dough and cut it into six equal strips, preparing for shaping.
  6. Roll, twist, and shape pretzels: Roll each strip into a rope about 35 to 40 inches long or roughly the thickness of your finger. Form a U-shape, twist the ends twice, then pinch the ends onto the bottom of the U to secure the classic pretzel shape. Dip each shaped pretzel briefly into the baking soda bath, then gently pat to remove excess water.
  7. Bake pretzels: Place the pretzels on a parchment-lined baking sheet. Sprinkle generously with coarse pretzel salt. Bake for 7 to 8 minutes or until golden brown and puffed.
  8. Dip into melted butter: Immediately after baking, dip each hot pretzel into the melted unsalted butter to coat it with a rich flavor and soft finish. Serve warm for the best taste and texture.

Notes

  • Make sure the milk and water mixture is not too hot when activating the yeast; 105°F is ideal to prevent killing the yeast.
  • The baking soda bath is crucial for that characteristic pretzel crust and flavor, so don’t skip or shorten this step.
  • You can substitute coarse pretzel salt with sea salt if unavailable.
  • For variations, sprinkle sesame seeds, poppy seeds, or cinnamon sugar after the baking soda bath instead of pretzel salt.
  • The pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in the oven.

Nutrition

Keywords: soft pretzels, homemade pretzels, Annie's Pretzels copycat, baking soda bath, savory snack

Find it online: https://zarameals.com/soft-pretzel-recipe-annies-pretzels-copycat-recipe/