Copycat Auntie Anne’s Mall Pretzels Recipe

There’s something nostalgic about walking through the mall and catching that unmistakable warm, buttery pretzel aroma drifting through the air. These Copycat Auntie Anne’s Mall Pretzels bring that same soft, chewy, golden goodness straight into your own kitchen; no food court required.

What makes these pretzels so special is their texture. The outside bakes up lightly golden with a subtle chew, while the inside stays fluffy and tender.

The quick baking soda dip gives them that classic pretzel flavor and beautiful finish. Once they’re brushed in melted butter and sprinkled with coarse salt, they taste just like the ones you remember; warm, soft, and impossible to resist.

Even better, they’re surprisingly simple to make. With basic pantry ingredients and less than an hour from start to finish, you can recreate that mall favorite fresh from your oven.

Why I Keep Making This Dish

I keep making these pretzels because they instantly feel like a treat without being complicated. The dough is forgiving and easy to work with, and shaping the pretzels is actually fun once you get the hang of it. There’s something satisfying about twisting each rope into that classic pretzel shape.

They’re also incredibly versatile. I can serve them as a snack, party appetizer, or even alongside soups and dips. And when they come out of the oven and get dunked in melted butter, the smell alone makes them worth it every single time.

Tips I Learned the Hard Way

• Check milk temperature carefully. Too hot will kill the yeast; aim for about 105°F.
• Don’t skip proofing. The yeast should look slightly foamy before mixing.
• Keep dough slightly tacky. Avoid adding too much flour.
• Stretch gently. If the rope shrinks back, let it rest for a few minutes.
• Quick dip only. Don’t soak the pretzels too long in baking soda solution.
• Use parchment paper. Prevents sticking and ensures even baking.
• Butter while warm. They absorb flavor best right out of the oven.

Variations You Can Mess Around With

• Cinnamon sugar pretzels. Skip salt and toss in cinnamon sugar after buttering.
• Garlic Parmesan version. Add garlic powder and grated Parmesan.
• Stuffed pretzels. Add cheese inside before shaping.
• Mini pretzel bites. Cut dough into small chunks instead of twisting.
• Everything seasoning. Swap coarse salt for everything bagel seasoning.
• Sweet mustard dip. Mix mayo, mustard, and brown sugar.
• Cheddar cheese dip. Serve warm for a classic pairing.

How To Make Copycat Auntie Anne’s Mall Pretzels?

Ingredients

Pretzel Dough

• ½ cup whole milk
• ½ cup water
• 2 teaspoons active dry yeast
• 410 grams bread flour (2½ cups plus 3 tablespoons)
• ⅓ cup packed brown sugar
• 1 teaspoon salt
• ½ teaspoon baking powder
• 2 tablespoons unsalted butter, melted

Baking Soda Solution

• 2 cups warm water
• 2 tablespoons baking soda

Topping

• 6 tablespoons melted unsalted butter
• Coarse pretzel salt

Equipment

• 2 mixing bowls
• Thermometer
• Measuring cup
• Large 20×15 cookie sheet
• Parchment paper
• Kitchen towel

Instructions

Step 1:
Heat the milk and water to 105°F. Stir in the yeast and allow it to proof for 5 minutes until slightly foamy.

Step 2:
In a large bowl, combine flour, brown sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead until the dough forms a slightly tacky ball.

Step 3:
Lightly grease the dough with a teaspoon of oil and let it rise in a warm place for about 45 minutes. Meanwhile, dissolve baking soda in warm water in a separate bowl.

Step 4:
Preheat oven to 410°F. Turn the dough onto a greased surface and divide into 6 equal pieces.

Step 5:
Roll each piece into a 35–40 inch rope about finger thickness. Form into a U-shape, twist twice, and press ends down to create the classic pretzel shape.

Step 6:
Dip each pretzel briefly into the baking soda solution, then gently pat on a kitchen towel to remove excess moisture.

Step 7:
Place on a parchment-lined baking sheet, sprinkle with coarse salt, and bake for 7–8 minutes until golden brown.

Step 8:
Immediately dip warm pretzels into melted butter. Serve warm.

Nutritional Information (Per Pretzel)

Nutrient	Amount
Calories	452 kcal
Carbohydrates	64 g
Protein	11 g
Fat	17 g

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• With warm cheddar cheese dip. Classic and comforting.
• With sweet mustard dip. Perfect sweet-savory balance.
• Fresh from the oven. They’re best warm.
• As party snacks. Always disappear quickly.
• With a cold drink. Makes it feel like the mall experience.
• With cinnamon sugar. For a dessert version.

Storage, Leftovers, and Next-Day Thoughts

• Best eaten fresh. Texture is best same day.
• Store airtight. Keeps at room temperature for 1–2 days.
• Reheat in oven. Restores softness and slight crispness.
• Freeze before baking. Shape and freeze for later use.
• Avoid microwaving too long. Can make them chewy.

FAQs (Real Questions People Actually Ask)

Can I use all-purpose flour?
Yes, but bread flour gives better chew.

Why dip in baking soda?
It creates the signature pretzel flavor and texture.

Can I skip butter dipping?
You can, but it won’t taste like the mall version.

Can I make them ahead?
Yes, reheat briefly before serving.

Can I double the recipe?
Absolutely, it scales very well.