NEW YORK-STYLE SOFT PRETZELS
When I was in New York City, I ate soft pretzels and now I can make them at home! Dipped in a little mustard or not, you will enjoy these! Adapted from Martha Stewart via Herbivoracious. Here's what it says: "Have you ever bought something from a pretzel vendor? It's as if a drug deal is going down, but with pretzels. "I'd like (some of your finest crack) a pretzel please." And then, you take a couple bucks out of your pocket, hand it to the pretzel (dealer) vendor, and he hands you a nice warm pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze." Go to Herbivoracious to see great step by step pictures of how to shape the pretzels. Prep time includes rising time.
Provided by Sharon123
Categories Yeast Breads
Time 1h54m
Yield 12 pretzels
Number Of Ingredients 13
Steps:
- Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes (about 8 minutes is right).
- Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (If you want, you can place the bowl of dough in the refrigerator over night).
- Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
- Preheat oven to 475ºF.
- Bring a large pot of water to a boil, and add baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt.
- Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.
- Re-warm in a 250 degree oven if desired, or toast the pretzels in a toaster, and serve with mustard. Enjoy!
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MAMAN Lawan
[email protected]I love these pretzels! They're the perfect combination of soft and chewy.
Ken Wilcox
[email protected]These pretzels are the best I've ever had. I'll definitely be making them again and again.
Jaden Kotzee
[email protected]I'm allergic to lye, so I used baking soda instead. The pretzels still turned out great!
Becky Garrett
[email protected]I'm not sure what I did wrong, but my pretzels didn't turn out right. They were too hard and chewy.
domi kamil
[email protected]These pretzels are a bit time-consuming to make, but they're worth it. They're so delicious!
Maurie Baby
[email protected]I'm so glad I found this recipe. These pretzels are the perfect snack for my family.
Megan Michelle
[email protected]These pretzels are amazing! I've never had a soft pretzel that was so soft and chewy.
devin
[email protected]I've been looking for a good soft pretzel recipe and this is it! The pretzels were delicious and they were gone in no time.
Girija K Shiva
[email protected]I made these pretzels for my kids and they loved them. They're so easy to make and they're a healthier alternative to store-bought pretzels.
Tamim Yousufkhil
[email protected]These pretzels were a hit at my party! Everyone loved them.
robena khan
[email protected]I'm not a big fan of pretzels, but these were really good. I'll definitely be making them again.
Chimbiko Bekwele
[email protected]These pretzels are so good! They're soft and chewy on the inside, and crispy on the outside. I can't stop eating them!
Molchand Molchand
[email protected]I had some trouble getting the dough to rise, but the pretzels still turned out well.
Solomon Odongo
[email protected]The pretzels were a bit too salty for my taste, but otherwise they were great.
Asriel Guadarrama
[email protected]I've made pretzels before, but these are by far the best. The lye bath makes all the difference.
Hassam Ali
[email protected]Followed the recipe exactly and they came out perfect! My family loved them.
Mohiudding Sarket
[email protected]These pretzels turned out amazing! The dough was easy to work with and the pretzels had the perfect amount of chewiness. I'll definitely be making these again.