Golden, chewy, and dangerously addictive — like Auntie Anne’s evil twin who learned to bake.
- 4 to 4½ cups (480–540 g) all-purpose flour
- 2¼ tsp (1 packet) active dry yeast
- 2 tbsp (25 g) light brown sugar
- 1½ tsp (9 g) salt
- ¼ cup (60 mL) neutral oil (vegetable or canola)
- 1½ cups (355 mL) warm water (~105–110°F / 40–43°C)
- ¼ cup (60 g) baking soda
- Shallow dish of warm water (enough to dip)
- 1 egg (for eggwash)
- Coarse sea salt (optional)
- Melted butter (optional, for post-bake Auntie Anne’s vibes)
In a small bowl, combine:
- Warm water
- A small pinch of the brown sugar
- Oil
- Yeast
Let sit for 5–10 minutes until foamy. This is your dough starter.
In a large mixing bowl:
- Blend remaining brown sugar, flour (start with 4 cups), and salt.
- Pour in the activated yeast mixture.
- Mix until a rough dough forms, then knead for 8–10 minutes until smooth and elastic.
- Add more flour if too sticky.
Lightly oil the dough ball and bowl.
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
⚠️ Don’t punch it down. This dough has self-worth.
- Roll out dough on a lightly floured surface.
- Cut into pieces and roll into ropes. Twist into pretzel shapes.
- In a shallow, wide dish, dissolve ¼ cup baking soda into warm water.
- Dip each pretzel in the soda bath briefly.
- Place on lined baking sheet.
- Brush with eggwash.
- Top with coarse sea salt (if you’re classy).
- Preheat oven to 450°F (230°C)
- Bake for 10 minutes, or until golden brown.
🧈 Optional but morally recommended:
Brush immediately with melted butter for that soft, buttery, mall-pretzel finish.
- Add cinnamon sugar after baking (skip salt & butter) for a sweet version.
- Can be frozen pre- or post-bake and reheated like a champ.
- Serve with mustard, cheese dip, or self-loathing.
Pairs well with:
Football games, mall nostalgia, and a cold beer you didn’t earn.