anne anne’s pretzels recipe
The Best anne anne’s pretzels recipe
These pretzels are great for casual get-togethers too. I’ve brought them to potlucks, packed them in lunchboxes, and even served them as an easy snack during movie nights. The best part is that they’re not just delicious—they’re also a healthier option than store-bought versions. You control the salt, the flour is whole wheat if you want it to be, and there’s no weird preservatives or additives. Plus, the baking soda bath gives them that classic pretzel flavor without needing a ton of butter or oil. If you’re looking for a recipe that’s foolproof, family-friendly, and actually good for you, this is the one.
Anne Anne’s Soft Pretzels
A classic homemade soft pretzel recipe with a golden, chewy crust and a soft, doughy interior. Perfect for snacking, dipping, or serving with mustard and cheese sauce.
🥘Ingredients
- 1 ½ cups warm water (110°F)
- 1 tbsp granulated sugar
- 2 tsp active dry yeast
- 4 ½ cups all-purpose flour
- 2 tsp salt
- 2 tbsp unsalted butter, melted
- 8 cups water
- ½ cup baking soda
- 1 large egg, beaten
- Coarse sea salt or pretzel salt
👨🍳Directions
-
1
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. -
2
Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms (use a stand mixer with a dough hook for easier kneading). -
3
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size. -
4
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper. -
5
Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into a pretzel by forming a U, crossing the ends, and pressing them into the bottom of the U. -
6
In a large pot, bring water and baking soda to a boil. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet. -
7
Brush each pretzel with beaten egg and sprinkle generously with coarse salt. -
8
Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.
🔧Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Large pot
- Slotted spoon or tongs
- Pastry brush
- Clean kitchen towel
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Anne Anne’s Soft Pretzels Works
❓ Frequently Asked Questions About Anne Anne’s Soft Pretzels
1. What type of flour is best for making Anne’s pretzels?
All-purpose flour works well for Anne’s pretzels, but bread flour can give a slightly chewier texture due to its higher protein content. If you prefer a softer pretzel, stick with all-purpose flour. For a more authentic bakery-style pretzel, a mix of both (50/50) can be ideal.
2. Why do I need to boil the pretzels in baking soda water before baking?
Boiling the pretzels in a baking soda solution (alkaline bath) is crucial for achieving their signature chewy texture and deep brown color. The baking soda raises the pH of the dough’s surface, which speeds up the Maillard reaction during baking, giving pretzels their glossy, dark crust.
3. Can I substitute baking soda with lye for the pretzel bath?
Yes, lye (sodium hydroxide) is traditionally used for authentic pretzels and creates an even deeper color and flavor. However, lye is caustic and requires careful handling (gloves, goggles, and ventilation). If using lye, dissolve 1–2 tablespoons in 8 cups of water and follow safety precautions. Baking soda is a safer, more accessible alternative.
4. How do I store homemade pretzels to keep them fresh?
Fresh pretzels are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them: wrap cooled pretzels tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispness.
5. My pretzels turned out too dense or tough—what went wrong?
Dense or tough pretzels usually result from over-kneading the dough, not letting it rest long enough, or using too much flour. Ensure the dough is smooth but not overworked, and let it rise until doubled (about 1 hour). Also, avoid adding extra flour when shaping—use just enough to prevent sticking. Over-boiling can also make them tough, so limit the bath to 20–30 seconds per pretzel.
