Copycat Auntie Anne’s Pretzels (Oven or Air Fryer)

Nothing beats the golden, chewy texture and sweet, buttery taste of an Auntie Anne’s pretzel. But who has the time — or the spare change — to head to the mall every time a craving hits? The good news: you don’t have to. With six pantry staples and about an hour, you can make copycat Auntie Anne’s pretzels at home that taste just like the original — and you can bake them in the oven or the air fryer, whichever you’ve got.

These homemade soft pretzels are one of my most-requested recipes. The dough is the same no matter how you cook it, so I’ve laid out both methods below with exact times and temperatures. Go classic with coarse salt, or toss them in cinnamon sugar and serve with my Copycat Auntie Anne’s Sweet Glaze Dip for the full food-court experience. If you love a warm soft pretzel, this is the recipe to bookmark.

Why You’ll Love This Recipe

• Tastes like the mall original — soft and chewy inside, golden outside.
• Just six core ingredients you likely already have.
• Works in the oven or air fryer — one dough, two methods, exact times for each.
• Two flavors from one dough — salted or cinnamon sugar.
• Family-friendly — fun to twist with the kids, and even picky eaters reach for seconds.

A Little About Auntie Anne’s

Auntie Anne’s has been around since 1988 and has grown into the world’s largest hand-rolled soft pretzel franchise. The brand built its reputation on fresh snacks made from simple ingredients — from the Original and Cinnamon Sugar pretzels to pretzel dogs — all hand-rolled, twisted, and baked to that signature chewy-with-a-crunch finish. This recipe recreates that experience at home. Want to go all in? Pair them with my Copycat Auntie Anne’s Cheese Dip or Sweet Glaze Dip.

Ingredients You’ll Need

You only need a few straightforward ingredients. Full measurements are in the printable recipe card at the bottom of the post.

• Warm water: Or warm beer, for a deeper, malty flavor.
• Instant dry yeast: Active dry yeast works too.
• Granulated sugar: Swap in brown sugar for a slightly sweeter pretzel.
• All-purpose flour: Use a gluten-free 1:1 blend for gluten-free pretzels.
• Kosher salt: For the dough.
• Unsalted butter: Softened, for the dough — plus melted butter for brushing after baking.
• Baking soda: For the bath that gives pretzels their classic color and flavor.
• Pretzel salt or coarse salt: For finishing. Or cinnamon sugar — see below.

How to Make the Pretzel Dough

The dough, rise, shaping, and baking soda bath are the same no matter how you cook the pretzels. Do these five steps, then jump to your method.

Step 1: Proof the Yeast. In the bowl of a stand mixer, combine the warm water (or beer), yeast, and sugar. Stir briefly, then let it sit for 5–7 minutes until foamy and bubbly. This tells you the yeast is alive and ready to work.

Step 2: Mix the Dough. Add the flour and kosher salt. Using the dough hook, mix on low until the dough starts to come together, then increase to medium and knead about 5 minutes, until a smooth ball forms. If it sticks to the sides, add flour one tablespoon at a time until it pulls away cleanly. A little stickiness at the very bottom is fine.

Step 3: Let the Dough Rise. Transfer to a lightly greased bowl, cover with a clean towel, and let rise in a warm spot about 1 hour, or until doubled. This rise is what gives the pretzels their soft, pillowy interior, so don’t skip it.

Step 4: Shape the Pretzels. Turn the dough onto a lightly floured surface and knead a few times. Divide into four equal pieces. Roll each into a rope about 22 inches long, then twist into the classic shape: form a U, cross the ends twice, and press them onto the bottom of the loop. (Prefer poppable bites? Cut the ropes into 1-inch pieces instead, like my Air Fryer Bite-Size Pretzels.)

Step 5: Give Them a Baking Soda Bath. In a large bowl, whisk the warm water and baking soda until dissolved. Dip each shaped pretzel until fully submerged, handling gently so it keeps its shape, then lift out and let the excess drip off. This quick bath is the secret to that deep golden color and real pretzel flavor.

Now pick your method.

Oven Method (Classic)

This is the closest to how Auntie Anne’s bakes them, and the best choice for a full batch at once.

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
2. Arrange the dipped pretzels on the sheet, leaving 2 inches between them.
3. Bake 10–12 minutes, until deep golden brown. Rotate the pan halfway if your oven has hot spots.
4. Brush immediately with melted butter and sprinkle with pretzel salt, or dip in cinnamon sugar.

Oven tip: All four pretzels fit on one sheet, so this is the method for parties and game day. For an even deeper color, bake on the middle rack and don’t open the door for the first 8 minutes.

Air Fryer Method (Fastest)

The air fryer gives you that golden, slightly crisp outside in under 10 minutes — no oven to heat up.

1. Preheat the air fryer to 350°F for 3 minutes. Spray the basket with cooking spray or line with parchment.
2. Arrange the pretzels in a single layer without touching. Most baskets fit 2 at a time, so work in batches.
3. Air fry 6–8 minutes, flipping halfway, until deep golden brown. Peek toward the end — they go from golden to too dark quickly.
4. Brush with melted butter and sprinkle with salt or toss in cinnamon sugar while hot.

Air fryer tip: Keep the first batch warm in a 200°F oven while the second cooks. If your pretzels brown on top before the bottom is done, drop the temperature to 330°F and add a minute.

Which Method Should I Use?

Method	Temp	Time	Batch size	Best for
Oven	450°F	10–12 min	All 4 at once	Parties, game day, doubling the recipe
Air fryer (basket)	350°F	6–8 min	2 at a time	Speed, small batches, not heating the kitchen

Both give you a soft, chewy pretzel. The oven version has the softest crust; the air fryer comes out slightly crisper, closer to the pretzels at the end of the day at the mall.

Butter, Salt, or Cinnamon Sugar

Whichever method you used, the finish is the same and it happens the second they come out.

Classic salted: Brush generously with melted butter and sprinkle with pretzel salt or coarse salt. Salt added right after buttering sticks best.

Cinnamon sugar: Stir together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow dish. Brush the hot pretzels with melted butter, then press both sides into the cinnamon sugar. Serve warm with Copycat Auntie Anne’s Sweet Glaze Dip — it’s the glossy vanilla dip from the mall and takes 5 minutes.

(Image: finished salted pretzels)

Pro Tips for the Best Copycat Pretzels

• Don’t skip the rise — it’s the difference between soft and dense.
• Butter twice if you like: a light brush before the bath and again after cooking keeps them tender and flavorful.
• Preheat whatever you’re using so the pretzels brown evenly instead of drying out.
• Don’t crowd them. Pretzels that touch steam instead of brown. Work in batches in the air fryer.
• Keep finished pretzels warm in a 200°F oven while the rest cook.
• Watch the last two minutes. The baking soda bath makes them brown fast once they start.

What to Serve With Soft Pretzels

A good dip turns these into a party-worthy snack. Set out one savory and one sweet and nobody will miss the mall.

• Copycat Auntie Anne’s Cheese Dip — warm, creamy, and the one everyone asks for.
• Copycat Auntie Anne’s Sweet Glaze Dip — the glossy vanilla dip for cinnamon sugar pretzels.
• Copycat Auntie Anne’s Caramel Dip — rich and buttery, great with cinnamon sugar bites.
• Honey mustard — equal parts honey and mustard with a pinch of garlic powder, cayenne, salt, and pepper.
• Beer cheese — simmer beer, whisk in shredded cheese until melted, then season with Worcestershire, nutmeg, and paprika.

How to Store and Reheat

• To store: Keep cooled pretzels in an airtight container or zip-top bag at room temperature for 2–3 days.
• To freeze: Freeze cooked pretzels in a freezer-safe bag for up to 3 months.
• To reheat in the air fryer: 350°F for 3–5 minutes, brushed with a little melted butter.
• To reheat in the oven: 350°F for 5–7 minutes on a baking sheet.
• To reheat in the microwave: 15–20 seconds wrapped in a damp paper towel — soft but not crisp.

Frequently Asked Questions

Can I make Auntie Anne’s pretzels without a stand mixer? Yes. Mix and knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic.

Why do pretzels need a baking soda bath? The alkaline bath is what gives pretzels their deep-brown color and distinctive flavor. Skip it and you get plain bread rather than a true pretzel.

Do I need to boil the pretzels? No. A warm baking soda dip is enough for these and is how Auntie Anne’s does it. Boiling gives a chewier, more bagel-like crust if you prefer that.

Can I make the dough ahead? Yes. After the first rise, cover and refrigerate up to 24 hours. Let it sit at room temperature 30 minutes before shaping.

Can I make cinnamon sugar pretzel bites instead? Absolutely. Cut the ropes into 1-inch pieces before the baking soda bath, cook for a slightly shorter time, then toss in butter and cinnamon sugar. Serve with sweet glaze dip. My Air Fryer Cinnamon Sugar Pretzels is a shortcut version.

How do I cook store-bought frozen pretzels? See my guides for Air Fryer Auntie Anne’s Frozen Pretzels and Air Fryer SuperPretzel Soft Pretzels.

Can I make these gluten-free? Use a gluten-free 1:1 all-purpose flour blend. Texture will differ slightly but the method stays the same.

More Pretzel Recipes to Try

• Air Fryer Bite-Size Pretzels — poppable and party-perfect.
• Air Fryer Cinnamon Sugar Pretzels — sweet, warm, and quick.
• Air Fryer Pretzel Bites with Pizza Dough — no-yeast shortcut.
• Copycat Auntie Anne’s Cheese Dip
• Copycat Auntie Anne’s Sweet Glaze Dip