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
I cut the recipe in half and these taste amazing. Just like auntie annes!
Tonia says
Fantastic! They are my kid’s favorite! ~Tonia
Jrffrey says
how did you make the paper cups?do you have a guide
trey says
we 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
Awesome! We love them too. We make them with Pillsbury dough, homemade dough, and Rhodes bread dough. ~Tonia
Beth says
Oh 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
If 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
I 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
These look great. Did you use all purpose flour or bread flour?
Tonia says
Hello Beth, I used all purpose flour. Happy Baking! ~Tonia
Beth says
Thank 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
I 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
I’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
Loved 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
So 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
No, I skip the salt! 🙂 Here is my Cinnamon Sugar Soft Pretzel Recipe: https://www.thegunnysack.com/cinnamon-sugar-soft-pretzel-sticks/
Sehar says
These 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
They can be but they are best when eaten fresh.
julie says
These are awesome lady!
Tonia says
Thanks Julie!
Ashley @ Wishes and Dishes says
These look amazing! Stumbled 🙂
Beth @ The First Year says
I love being able to make them at home!
Temperence says
We 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
These 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
Thanks Crystal! I love hearing that. I am planning to make these this week because it has been too long since we’ve had them!