Description

These soft pretzels mimic the classic Annie’s Pretzels—chewy on the outside, tender inside, and full of rich, buttery flavor with a classic baking soda tang. Perfect for snacking, dipping, or sharing fresh from the oven.

Ingredients

½ cup whole milk

½ cup water

2 tsp dry active yeast

410 g bread flour (about 2½ cups plus 3 Tbsp)

⅓ cup packed brown sugar

1 tsp salt

½ tsp baking powder

2 Tbsp unsalted butter, melted

2 cups warm water

2 Tbsp baking soda

6 Tbsp melted unsalted butter (for brushing)

Coarse pretzel salt (for topping)

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Instructions

Heat milk and water to 105°F, stir in yeast, and let sit for 5 minutes until frothy.
In a bowl, combine flour, sugar, salt, baking powder, melted butter, and yeast mixture. Knead until a tacky dough forms.
Grease top of dough, cover, and let rise for 45 minutes until puffed.
Preheat oven to 410°F. Mix warm water and baking soda in a bowl.
Divide dough into 6 pieces, roll into long ropes, and shape into pretzels.
Dip each pretzel in the soda solution, then place on a parchment-lined sheet and sprinkle with coarse salt.
Bake 7–8 minutes until golden brown. Brush with melted butter and serve warm.

Notes

Brush with cinnamon-sugar butter for a sweet version.
Make mini pretzels for easier dipping or kid-friendly snacks.
Substitute half the flour with whole wheat for added fiber.
Store in a sealed container at room temperature up to 2 days.
Reheat in oven or microwave with fresh butter for best results.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large pretzel
Calories: 310
Sugar: 5g
Sodium: 620mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 25mg