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Auntie Anne's Pretzels

By Todd Wilbur

Score: 4.94. Votes: 34
In stock (9256 items available)
  • $0.79

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind.  Decisions, decisions.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 1 1/4 cups warm water
  • 1 tablespoon plus 1/4 teaspoon yeast
  • 3 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons powdered sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 4 cups warm water
  • 1/2 cup baking soda
  • 1/4 cup butter, melted
Cinnamon Topping
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Kosher or pretzel salt
  • Do This
    • Restaurant/Brand
      Auntie Anne's®
    • Instructions

      1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few minutes.

      2. Combine flour, powdered sugar, and salt in a large mixing bowl. Add the water with yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl, cover it, and store it in a warm place for about 45 minutes or until the dough doubles in size.

      3. When the dough has risen, preheat oven to 425 degrees F.

      4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.

      5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

      6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or pretzel salt. Don't salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets, and be sure to bake them separately. Bake  the pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5 minutes or until the pretzels are golden brown.

      7. Remove the pretzels from the oven, and let them cool for a couple of minutes. If you want to eat some now, brush 'em with melted butter first, if desired, before serving. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a generous amount of melted butter. Sprinkle a heavy coating of the cinnamon sugar onto the entire surface of the pretzels over a plate. Munch out.

      Makes 8 pretzels.

Average rating:

Score: 4.94. Votes: 34
Rating of votes (34)
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Feb 5, 2016, 23:00

These are amazing, the kids love them. They taste spot on!

Joanne Walker-Reaney
Mar 21, 2015, 22:00

Hate AA pretzels - love love these