anne anne’s pretzels recipe
The Best anne anne’s pretzels recipe
These pretzels are perfect for so many occasions. They’re great for casual get-togethers, like game nights or movie marathons, because they’re easy to share and always disappear fast. But they’re also just as good for everyday eating—warm out of the oven with a little mustard or cheese dip, they make a filling snack that’s way better than store-bought. Plus, they’re made with real ingredients, so I feel good about serving them to my family. The dough is mostly flour and a little bit of sugar, and you can even swap in whole wheat flour if you want to add a little extra fiber. They’re not exactly health food, but they’re a whole lot better than most packaged snacks, and that’s a win in my book.
Anne Anne’s Soft Pretzels
These homemade soft pretzels are a delightful snack with a chewy texture and a golden-brown crust. Perfect for serving with mustard or cheese dip, they’re easy to make and always a crowd-pleaser.
🥘Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tbsp unsalted butter, melted
- 8 cups water
- 1/2 cup baking soda
- 1 large egg, beaten
- Coarse sea salt or pretzel salt
👨🍳Directions
-
1
In a large mixing bowl, dissolve sugar and yeast in warm water. Let sit for 5 minutes until foamy. -
2
Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead for 5-7 minutes by hand or 3-5 minutes with a stand mixer until smooth and elastic. -
3
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 450°F (230°C). Line a baking sheet 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
Bring water and baking soda to a boil in a large pot. 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)
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon or tongs
- Pastry brush
📊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 crispier crust, a mix of both can be used.
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, which helps with browning and gives the pretzels their distinct flavor. Without this step, they’ll taste more like regular bread.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and refrigerate it. Let it come to room temperature before shaping, or shape the pretzels first, cover them, and refrigerate for up to 12 hours. The cold dough may take slightly longer to rise, but the flavor will develop nicely.
4. How do I store leftover pretzels, and how long do they stay fresh?
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, warm them in the oven at 350°F (175°C) for 5–10 minutes or until crisp. Avoid microwaving, as it can make them soggy.
5. Can I substitute the baking soda with lye for a more authentic pretzel taste?
Yes, food-grade lye (sodium hydroxide) can be used for a more traditional pretzel flavor and darker crust. However, lye is caustic and requires careful handling—wear gloves and avoid skin contact. If you’re uncomfortable with lye, baking soda is a safe and effective alternative, though the flavor will be milder.