Chewy MallStyle Soft Pretzels Auntie Annes Copycat
Chewy Mallstyle Soft Pretzels Auntie Annes Copyc
Ingredients:
Instructions:
Nutrition Facts
The Comfort Carbs We Crave: The Ultimate Soft Pretzel Recipe
Hooked on That Mall Smell
Oh my gosh, I need to know: Do you remember the smell? That glorious, warm, salty, buttery cloud that used to drift through the shopping centre? Honestly, I used to follow that scent like a cartoon character.
I read once that those major mall chains sell over 100 million pretzels globally every year. But why buy one when you can master the exact same deliciousness at home? After loads of trial and error, I finally nailed it.
This is my ultimate Soft Pretzel (Annies Pretzels Copycat) recipe.
Why This Pretzel Recipe is The One
Forget those sad, hard, baked-in-a-box Soft Pretzels . We are making the real deal. This Soft Pretzel Recipe gives you that perfect puffy interior and a deep golden crust.
It’s the closest thing to the famous Auntie Anne's copycat pretzel recipe you’ll ever find. Trust me, mate. I even figured out the secret to those incredible chewy mall pretzels .
The key is a super fast, magic step that makes all the difference!
The Secret Weapon Revealed
This recipe is simple, but we need to respect the yeast. You don't need to be a Pretzel Maker pro to get this right.
Most of the process is just patience. The difficulty is truly medium, mainly because kneading dough requires a bit of elbow grease.
However, the results are worth the effort. In just over two hours, we can have 10 huge, fresh Pretzels Recipe delights ready to demolish.
What is the secret to getting that perfect brown finish and insane chew? It’s the brief, critical plunge into the baking soda bath soft pretzels requires.
If you want to know how to make soft pretzels from scratch that look like they came from the professional bakery, this bath is non-negotiable.
Don’t worry, it only takes 30 seconds per pretzel!
Beyond the Salt
While the classic salty pretzel is king, these are incredibly versatile. They are brilliant for a quick tea-time snack. Plus, baking them at home means you control the ingredients, which is always a bonus.
You can even skip the salt and make the sweet version. We’ll cover the amazing Cinnamon sugar pretzels recipe variation later.
Also, stick around because we have a cracking recipe for a homemade Pretzel Dip that will change your life.
Are you ready to stop scrolling and start kneading? Let’s crack on and gather those bits and pieces.
Gear Up for the Best Homemade Pretzels
Right then, let's get organized. Making these glorious Soft Pretzels doesn't need loads of stuff. Honestly, the gear list is tiny.
It’s mostly just common kitchen bits. I remember the first time I made this Auntie Anne's copycat pretzel recipe . I was expecting a nightmare of complex steps.
Nope. It was actually a total breeze. Let's look at what we need to nail that perfect chewy, salty texture.
Dough Essentials: The Simple List
The base for any decent Pretzels Recipe is so simple. We are mainly dealing with flour and yeast. You must use warm water for the yeast.
Not hot! If the water is too hot, you will kill the yeast. That ruins the whole operation. Aim for a perfect baby bath temperature: ideally, between 105° F and 115° F .
You will need 4 ½ cups (540 grams) of plain, all-purpose flour. Try to use a kitchen scale if you have one.
Precision helps yeast doughs. We also add 3 Tbsp (42 grams) of softened butter. This is key. It makes the pretzels wonderfully rich and tender on the inside.
The Secret Weapon: Baking Soda Bath
This is crucial to how to make soft pretzels from scratch . It is what gives us the classic brown, glossy crust.
Don't skip this step! We are going full-on chemistry here. You need ½ cup (100 grams) of baking soda. We dump this into 8 cups of furiously boiling water.
It sounds bonkers, right? This step is why we get that deep colour and that glorious chewy mall pretzel exterior.
That short bath is literally the difference between a sad roll and a proper baking soda bath soft pretzels marvel.
Seasoning and Topping Notes
For the classic mall flavour, you need proper salt. Forget fine table salt. It just slides off. You want coarse Pretzel Salt or a good quality flaky sea salt.
It sticks better. Also, don't skimp on the butter afterward. We melt ½ cup of butter for dipping or brushing.
That step guarantees maximum buttery deliciousness. If you fancy a change, the Cinnamon sugar pretzels recipe only requires swapping the salt for a cinnamon-sugar mix.
Easy peasy. And honestly, they are divine with a thick Pretzel Dip .
Equipment You Actually Need
Good news: you don’t need a fancy Pretzel Maker . You can manage the kneading with just your hands. A stand mixer just makes life easier.
You absolutely need a large saucepan or a Dutch oven for the boiling water bath. Safety warning: use a slotted spatula! This is your best mate for carefully transferring the dough from the bath to the baking tray.
Use parchment paper on the trays. This is non-negotiable. Sticky pretzels are heartbreaking. This whole set-up makes the perfect Soft Pretzel (Annies Pretzels Copycat) simple to achieve at home.
Getting That Gorgeous Chew: Prepping and Dipping Magic
Right then, let's get cracking on this fantastic Soft Pretzel Recipe . Honestly, making these at home is way easier than you think.
We are chasing that signature, chewy mall pretzel texture. If you nail the next few steps, you basically have the secret to the best Auntie Anne's copycat pretzel recipe .
Essential Prep: Setting Yourself Up for Success
First off, let’s talk prep. This is where we learn how to make soft pretzels from scratch without the stress. This recipe requires precision, but nothing crazy!
Get your mise en place sorted. Have the flour and salt measured. Melt the butter now so it's ready for the end.
The biggest time-saver? Getting your yeast water right the first time. The water must be warm. 105° F to 115° F is perfect.
Too hot? You kill the yeast. That is truly devastating! I ruined a whole batch once because I was impatient.
Learn from my mistake, mate.
Next, get that crucial ingredient ready. The baking soda bath soft pretzels requires is not a suggestion; it's mandatory. Fill your largest pot with 8 cups of water.
Set it on the stove, but don't heat it yet. Preparation sorted, let's move on to the dough.
The Critical Process: From Rope to Perfection
Once your dough has had its beautiful, glorious rise (about 60 minutes ), it’s go time for shaping.
- Punch the dough down gently. Divide it into 10 pieces.
- Roll each piece into a thin rope, about 24 inches long. Think long spaghetti!
- Shape quickly: Make a U, twist the ends, and fold them down firmly.
- Now, fire up that oven to 425° F ( 220° C) .
- Bring your large pot of water to a rolling boil. Carefully whisk in the ½ cup of baking soda. Stand back; it will bubble like mad! Reduce to a simmer.
This next step is everything. It separates a boring bread stick from a true Soft Pretzel (Annies Pretzels Copycat) .
- Drop the shaped soft pretzels into the simmering bath. Use a slotted spatula.
- Dip for exactly 30 seconds . Seriously, time it. Longer than 40 seconds and the dough turns metallic and horrible.
- Quickly remove the pretzel, let it drain, and place it on a lined tray. Sprinkle immediately with coarse salt.
- Bake for 12– 15 minutes until deep golden brown.
Pro Tips for the Ultimate Pretzel Maker
Honestly, the 30-second rule is your best friend here. If you manage that, you've cracked the code.
Want a fantastic shortcut? If you plan to make these ahead, skip the butter and salt after baking. Once cool, freeze them.
When the craving hits, pull them out, reheat in the oven, and then drown them in melted butter. It’s perfect.
And if you fancy something sweet? Take half the batch and skip the salt entirely. After baking and buttering, roll them straight into a Cinnamon sugar pretzels recipe mix.
Don't forget the Pretzel Dip —we usually go for a simple honey mustard, but cream cheese frosting for the cinnamon ones? Oh my gosh.
Delicious!
More Than Just Salt: Serving, Storing, and Twists on Your Soft Pretzel Recipe
Right then, you did the thing! You conquered the dough, you survived the baking soda bath soft pretzels step, and now you have a tray of glorious, golden brown Soft Pretzels .
Seriously, take a moment. You’re basically a professional Pretzel Maker . Now for the fun bit: how to serve these beauties and what to do if you have any leftovers (which, honestly, is a miracle if it happens).
The Full Monty: Serving Up Those Chewy Mall Pretzels
The absolute best way to eat the Soft Pretzel (Annies Pretzels Copycat) is immediately. They are at their peak when they’re still steaming hot.
Plating-wise, I always just pile them onto a wooden board. It looks rustic and inviting.
But every great snack needs a proper sidekick. You need a killer Pretzel Dip . I’m talking about a thick, velvety warm cheese sauce made with proper mature cheddar.
Nothing else quite hits the spot. If you opted for the Cinnamon sugar pretzels recipe adaptation, you simply must serve them with a little tub of vanilla cream cheese frosting.
It sounds extra, but oh my gosh, it is worth every spoonful. For a drink? A cold, crisp lager or a proper English tea works surprisingly well.
The salt/sweet combo just loves it!
Keeping Them Fresh: Storage Secrets
Let’s be real—these chewy mall pretzels are best eaten within an hour. They go stale quickly. If you must store them, put them in an airtight container at room temperature.
They will last maybe one day.
If you know you’re making a huge batch, here is my top tip: Skip the butter and salt entirely before cooling.
Once they are totally cool, freeze them. Wrap them tight in cling film, then stick them in a freezer bag.
When you want a quick snack, reheat them from frozen. Pop them in a preheated oven at 350° F for about 5 to 7 minutes.
Then, brush on the warm melted butter and salt immediately. Perfect every single time. It’s the closest you’ll get to fresh-baked goodness without the kneading.
Get Creative: Variations and Diet Swaps
This Pretzels Recipe is super versatile. If you’re making the Auntie Anne's copycat pretzel recipe as a sweet treat, remember to skip the salt! Instead, immediately after brushing them with butter post-baking, toss them in a mix of cinnamon and granulated sugar.
Heavenly.
For dietary swaps, these are straightforward. If you need a vegan option, swap the dairy butter in the dough and the topping for plant-based block butter or margarine.
The texture stays exactly the same, promise! It’s great knowing how to make soft pretzels from scratch so you can control every ingredient.
Quick Health Natter
Look, we’re not pretending this is a superfood. It's a magnificent indulgence! But since you made the Soft Pretzel Recipe at home, you have total control over the sodium.
That’s a massive plus. Store-bought pretzels often hide huge amounts of salt. This homemade version gives you lovely slow-release carbs and protein.
It's comfort food, pure and simple.
Just enjoy the taste of your success! Seriously, you baked something amazing. Now go grab your favourite dip and devour these perfect, pillowy twists.
Frequently Asked Questions
My pretzels came out chewy, but they didn't get that lovely deep golden colour. What did I muck up?
You likely skimped on the crucial step: the baking soda bath, or the water wasn’t simmering fiercely enough. The bath is an absolute game-changer; it gelatinises the exterior starch, which quickly caramelises in the oven, giving that signature deep, rich brown finish. Make sure they get the full, strict 30 seconds in the hot bath and that your oven is preheated to the piping hot 425°F.
I want to get ahead of the game! Can I prep the dough the night before, or how should I store leftover Soft Pretzel (Annies Pretzels Copycat)?
Absolutely, you can prepare the dough for these delicious Soft Pretzel (Annies Pretzels Copycat) ahead of time. After the first rise, punch the dough down, wrap it tightly in cling film, and pop it into the fridge for up to 24 hours. For leftovers, pretzels stale quickly, so skip the butter and salt; let them cool completely, then freeze them. Reheat from frozen, and then give them a generous brush of warm melted butter before serving to revive them perfectly.
I followed the recipe exactly, but my pretzels taste a bit metallic or soapy. What's gone wrong there?
Ah, that’s a classic baking soda mishap, usually caused by over-dipping. That 30-second rule is non-negotiable, like waiting for the kettle to boil! If you leave the dough in the alkaline bath for too long (over 40 seconds), the solution penetrates the dough too deeply, resulting in that unpleasant, metallic, or soapy flavour. Keep the timer handy next time, and be swift.
I fancy a sweet treat, not a salty one. Can I turn these into a cinnamon sugar delight?
Go for it! That’s a lovely variation that really cheers up a movie night. Simply complete the baking soda bath and baking stages as normal, but skip the coarse salt seasoning. As soon as the pretzels come out of the oven, brush them lavishly with the melted butter, and then toss them immediately into a mixture of cinnamon and sugar. Serve with a little cream cheese frosting for a proper pudding feel.
That half cup of melted butter looks a bit cheeky! Is there a lighter way to finish these, and what's the best dipping sauce?
You’re not wrong; the butter is what makes them truly decadent! For a lighter finish, you can skip the post-baking butter bath entirely. Instead, brush the pretzels with a simple egg wash (one egg mixed with a teaspoon of water) immediately before baking; this provides a great sheen and helps the salt stick. As for dipping, a classic warm cheddar cheese sauce is essential, but nothing beats a hearty, grainy Dijon mustard for a salty snack.
