This copycat recipe for soft pretzels is inspired by Auntie Anne’s soft pretzel nuggets. They make a great after school snack and are a fun way to start cooking with kids.
One of our favorite things at the mall are the Auntie Anne’s soft pretzels. We’ve enjoyed many of the varieties, but my kids’ favorite is the pretzel nuggets. I decided to try making them at home and have my kids help me. Vanessa was really excited, but Zack was hesitant to do it with us, but once we got going he really enjoyed it.
First, dissolve 2 ¼ teaspoons active dry yeast, 2 tablespoons sugar and 1 teaspoon salt in 1 ½ cups warm water
Stir in 4 cups of flour. I used my Kitchen Aid and dough hook.
Knead until smooth and elastic. I let my mixer do the work but this could also be done by hand in the traditional way.
Place dough in a well oiled bowl and turn to coat.
Cover and let rise for one hour until doubled in size.
Preheat oven to 425°F. Turn dough onto floured surface.
Pat down and cut into 12 pieces. Roll each piece into a rope and cut into small sections.
Dissolve ¼ cup of baking soda in 2 cups of warm water.
Dip pretzel pieces into baking soda solution.
Place on a greased cookie sheet. Sprinkle pieces with kosher salt.
Bake for 7-8 minutes until golden brown.
Dip each nugget in melted butter and they are ready to eat! We tried sprinkling on additional kosher salt, but it was too much. The kids also tried sprinkling on cinnamon and sugar which they thought was delicious as well!
I quickly folded a paper cup and the kids ran some pretzel nuggets over to our neighbor. Everyone thought they were delicious and my kids keep asking to make them again.
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 4 cups flour
- 1/4 cup baking soda
- 2 cups warm water
- Kosher salt for topping
- Melted butter
- Dissolve yeast, sugar and salt in 1 1/2 cups warm water.
- Stir in flour.
- Knead until smooth and elastic.
- Place dough in a well oiled bowl and turn to coat.
- Cover and let rise for one hour.
- Preheat oven to 425°F.
- Turn dough onto floured surface. Pat down and cut into 12 pieces.
- Roll each piece into a rope and cut into small sections.
- Dissolve baking soda in 2 cups warm water.
- Dip dough pieces into baking soda solution.
- Place pieces on a greased cookie sheet.
- Sprinkle with kosher salt.
- Bake for 7-8 minutes until golden brown.
- Dip each nugget in melted butter after baking.
recipe inspired by Mall Pretzels
Looking for other after school snacks?
Try making Baked Mozzarella Cheese Sticks or Mini Fruit Pizza
Karina Cancio says
May 12, 2019 at 2:29 pmI cut the recipe in half and these taste amazing. Just like auntie annes!
Tonia says
May 13, 2019 at 11:19 amFantastic! They are my kid’s favorite! ~Tonia
Jrffrey says
July 17, 2018 at 7:32 amhow did you make the paper cups?do you have a guide
trey says
October 26, 2017 at 7:53 pmwe are now at day 3 of making these. though the first 2 days we did the dough as a pizza instead, tonight we did the bites (though stuffed with cheese and pepperoni). just wanted to say that these turned out amazing and they are crazy easy.
Tonia says
October 28, 2017 at 10:43 amAwesome! We love them too. We make them with Pillsbury dough, homemade dough, and Rhodes bread dough. ~Tonia
Beth says
September 17, 2017 at 6:17 pmOh my goodness. Delicious. Made these yesterday- made the dough in my bread machine and then popped the bites in the oven. So so yummy. I’ll be making these again. Thanks for sharing!
Holly says
April 21, 2017 at 1:30 pmIf I wanted to par bake a batch of these, freeze them, and finish them off a handful at a time, what would you suggest?
Tonia says
April 21, 2017 at 4:25 pmI would bake them completely and then warm them up as you want to eat them. Like the soft pretzels in the freezer section of the grocery store. ~Tonia
Beth says
November 26, 2016 at 10:53 pmThese look great. Did you use all purpose flour or bread flour?
Tonia says
November 27, 2016 at 7:17 pmHello Beth, I used all purpose flour. Happy Baking! ~Tonia
Beth says
December 2, 2016 at 3:46 pmThank you Tonia for sharing this recipe! I made them this weekend for my boys and they were absolutely fabulous. My son did the same thing and filled a cup full of them and ran them across the street to share them with his little friend because they were so delicious. We are making them again this weekend for some friends coming over for a play date.
Kristin says
April 25, 2016 at 7:55 pmI worked at Wetzel’s Pretzels back in high school and this is exactly how we made them (minus dumping the risen dough on a floured surface– I think our counters were nonstick somehow). I can’t wait to make these and compare the flavor and texture! I loooooove soft pretzels.
Tonia says
April 27, 2016 at 1:27 pmI’ve never tried Wetzel’s Pretzels but the last time I was at the Mall of America they were building one! I can’t wait to try them!
Joan says
February 11, 2016 at 1:56 amLoved your receipe, so easy and delicious., great options for older kids. Thank you for sharing, our little 11/2 year old can have a nutritious and fun snack too. Joan
Najai Jackson says
January 13, 2016 at 2:34 pmSo if you want to use cinnamon and sugar instead of salt do you still put it on before you put it the oven?
Tonia says
January 13, 2016 at 4:16 pmNo, I skip the salt! 🙂 Here is my Cinnamon Sugar Soft Pretzel Recipe: https://www.thegunnysack.com/cinnamon-sugar-soft-pretzel-sticks/
Sehar says
April 22, 2015 at 3:14 pmThese look delicious! Can they be stored and had later? Have to try these soo….i was craving these when i got back home from the USA
Tonia says
April 22, 2015 at 10:13 pmThey can be but they are best when eaten fresh.
julie says
December 11, 2014 at 6:44 pmThese are awesome lady!
Tonia says
December 11, 2014 at 10:11 pmThanks Julie!
Ashley @ Wishes and Dishes says
September 15, 2014 at 10:10 amThese look amazing! Stumbled 🙂
Beth @ The First Year says
September 15, 2014 at 6:59 amI love being able to make them at home!
Temperence says
October 18, 2013 at 9:29 amWe made this recipe and LOVED IT! It was so easy and delicious. They disapeared quickly. 🙂
I’m going to add them to my christmas giveaway treat bags this year!
Thanks!
Crystal says
October 5, 2013 at 3:32 pmThese are so good; we’ve made them twice this week! We brush them with olive oil instead of butter to make them vegan. Great recipe!
Tonia says
October 7, 2013 at 7:26 amThanks Crystal! I love hearing that. I am planning to make these this week because it has been too long since we’ve had them!