An Auntie Anne's Pretzel

Emily Jacobs


  • 1 1/2 Cup  milk
  • package dry active yeast
  • 2 Tablespoons  confectioners' sugar, plus a pinch or two more
  • 8 Tablespoons  butter, melted and divided
  • 1 1/4 Teaspoon  salt
  • 1 1/2 Cup  bread flour
  • 2 Cups  all-purpose flour
  • 2 Cups  very hot water
  • 2 Tablespoons  baking soda
  •   Nonstick spray
  •   Coarse sea salt

After a few tries (read: figuring out how thin to roll the dough), we finally felt like we perfected the Auntie Anne’s recipe. There was something different about enjoying them at home on our couch instead of a busy and bustling mall, but we didn’t hate it.


In a large, non-reactive bowl, heat the milk in the microwave until lukewarm, about 110 degrees. Add the yeast, stir, and let it activate, about 3 minutes. Next add the confectioners’ sugar and 4 tablespoons of the butter and stir to combine.

Sift together the salt, bread flour, and all-purpose flour. Add to the yeast mixture and knead for about 8-10 minutes, using either the hook attachment of a stand mixer or your hands. Add the dough to a greased bowl and cover with plastic wrap and let it rise in a warm, moist environment until double in size, about 1 hour. 

After the dough as rised, divide it into 12 equal portions. Roll each portion out inito a long, thin rope, as thin as your fingers. To form the pretzel, start by making the rope a U. Cross the ends of the rope and twist to make a large circle (about as large as you want your pretzel). Take the ends and fold down into the circle, and seal the ends into the bottom to form a pretzel.

Preheat the oven to 425 degrees. 

Dissolve the baking soda into the very hot water and oil 2 baking sheets. Take each pretzel and dip it into the baking soda-water bath and then place, seam side down, onto the oiled baking sheets, about 6 to each sheet. Sprinkle each pretzel with coarse sea salt and bake in the oven until golden brown and puffy, about 10 minutes. Rotate the pan 180 degrees halfway through the baking.

While the pretzels are baking ,melt the last 4 tablespoons of butter. Add a pinch or 2 of the confectioners' sugar to the butter and stir. Dip the salted side of each pretzel into the butter when they're done baking and serve. 


Calories per serving:

239 calories

Dietary restrictions:

Balanced Sugar Conscious, Low Potassium, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 113g 173%
  • Carbs 387g 129%
  • Saturated 66g 332%
  • Fiber 21g 85%
  • Trans 4g
  • Sugars 35g
  • Monounsaturated 29g
  • Polyunsaturated 7g
  • Protein 77g 155%
  • Cholesterol 281mg 94%
  • Sodium 10,675mg 445%
  • Calcium 536mg 54%
  • Magnesium 170mg 42%
  • Potassium 1,328mg 38%
  • Iron 22mg 120%
  • Zinc 8mg 52%
  • Phosphorus 1,033mg 148%
  • Vitamin A 945µg 105%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 8mg 517%
  • Riboflavin (B2) 4mg 258%
  • Niacin (B3) 45mg 226%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 1,698µg 424%
  • Vitamin B12 2µg 31%
  • Vitamin D 6µg 2%
  • Vitamin E 4mg 21%
  • Vitamin K 11µg 13%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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