RCI-BR.001.0162.001
New York Pretzels
New York Pretzels Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- 1 unit
- 3¾ to 4 cups
- egg1 largelightly beaten
- pretzel salt2 teaspoons
- special equipment: parchment paper1 unit
Method
1
Combine 1¼ cups warm water, 1 tablespoon sugar, and 2½ teaspoons active dry yeast in a large bowl and let sit for 5 minutes until foamy.
2
Add 3¾ to 4 cups all-purpose flour to the yeast mixture and stir until a shaggy dough forms.
3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
10 minutes
4
Divide the dough into 8 equal pieces. Roll each piece into a rope about 12 inches long.
5
Shape each rope into a pretzel by forming a loop with the ends crossing at the bottom, then twisting the crossed ends and pressing them into the loop.
6
Place pretzels on parchment paper and let rise for 10-15 minutes until slightly puffy.
15 minutes
7
Preheat the oven to 425°F.
8
Bring a large pot of water to a boil, then reduce heat to maintain a gentle simmer.
9
Working in batches, boil each pretzel for about 30 seconds per side until it rises slightly and becomes glossy.
10
Return boiled pretzels to the parchment paper and brush the top of each with the lightly beaten egg.
11
Sprinkle 2 teaspoons pretzel salt evenly over the egg-washed pretzels.
12
Bake for 12-15 minutes until deep golden brown.
15 minutes