Classic New York-Style Soft Pretzels
Bring the bustling streets of New York City to your kitchen with these delicious, homemade soft pretzels. Whether you’re enjoying them plain or slathered in your favorite mustard, these pretzels offer a delightfully chewy texture and golden-brown crust that pays homage to the iconic street vendors. Perfect for game day snacks, family gatherings, or just a cozy night in, this recipe is adapted from Martha Stewart via Herbivoracious. With a little patience for rising and boiling, you'll experience the thrill of freshly baked pretzels right at home. Get ready for the warm, comforting aroma that fills your kitchen and a taste that transports you to the Big Apple!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
active dry yeast
1 (1/4 ounce) envelope (2 1/4 tsp.)
fine grain sea salt
1/8 teaspoon
granulated sugar
2 teaspoons
warm water
1 cup ((100 to 110 degrees F))
bread flour
1 cup
all-purpose flour
2 cups ((substitute with 1/2 cup whole wheat flour for nutrition))
salted butter
2 tablespoons ((softened))
vegetable oil
for bowl and baking sheets
baking soda
1/4 cup
granulated sugar
1 1/2 tablespoons
pretzel salt or coarse grain sea salt
1 tablespoon
egg
1 ((beaten))
water
1 teaspoon
Instructions
1
Start by activating the yeast: In a small bowl, mix together the yeast, fine sea salt, and granulated sugar with the warm water (aim for 100 to 110 degrees F). Stir gently until the sugar is completely dissolved, then let it sit until foamy, about 5 to 10 minutes.
2
In a large bowl, combine the bread flour and all-purpose flour. Cut the softened salted butter into the flour using your fingers, a pastry cutter, or two butter knives until the mixture resembles coarse crumbs.
3
Gradually incorporate the yeast mixture into the flour mixture, mixing using a wooden spoon or your hands until everything is combined. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and no longer sticky.
4
Lightly grease a large bowl with vegetable oil, place the dough inside, and turn it to coat. Cover the bowl with plastic wrap and let it rise in a warm environment until it doubles in size, approximately 1 hour. (For a slower rise, you can refrigerate the dough overnight.)
5
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into an 18-inch long rope. To shape the pretzels, form a U-shape with one rope, twist the ends together twice, fold the twisted ends backward toward the center, and press to seal.
6
Position each shaped pretzel on an oiled baking sheet and let them rise for an additional 20 minutes.
7
Preheat your oven to 475°F (245°C). In a large pot, bring water to a rolling boil, then carefully stir in the baking soda and 1 1/2 tablespoons of granulated sugar.
8
Boil the pretzels in batches, cooking for 1 to 2 minutes on each side until they puff slightly and become shiny. Remove them and place on wire racks to drain.
9
Transfer the boiled pretzels back to the oiled baking sheets. In a small bowl, whisk together the beaten egg and 1 teaspoon of water, then brush this egg wash over the pretzels. Sprinkle generously with coarse pretzel salt.
10
Bake the pretzels in the preheated oven for about 15 minutes or until they are golden brown and cooked through. For the best texture, enjoy them warm. They can be stored uncovered at room temperature for up to 12 hours. To reheat, warm them in a 250°F oven or toast them lightly in a toaster. Serve with mustard and relish in the flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic New York-Style Soft Pretzels?
They are homemade soft pretzels with a chewy texture and golden-brown crust, inspired by the iconic street vendors of New York City.
How many ingredients are required for this recipe?
This recipe requires 13 ingredients including yeast, flours, butter, and seasonings.
What temperature should the water be for the yeast?
The warm water should be between 100 to 110 degrees F to properly activate the yeast.
How long does the yeast take to become foamy?
It typically takes about 5 to 10 minutes for the yeast mixture to become foamy after stirring.
What types of flour are used in these pretzels?
The recipe uses 1 cup of bread flour and 2 cups of all-purpose flour for the ideal texture.
Can I make these pretzels healthier with whole wheat flour?
Yes, you can substitute 1/2 cup of the all-purpose flour with whole wheat flour.
How is the butter added to the dough?
The softened salted butter is cut into the flour mixture until it resembles coarse crumbs.
How long do I need to knead the dough?
The dough should be kneaded for about 5 minutes until it is smooth and no longer sticky.
How should I prepare the bowl for the dough rise?
Lightly grease a large bowl with vegetable oil and turn the dough inside to coat it completely.
How long is the initial rising time?
The dough needs to rise in a warm environment for approximately 1 hour or until it doubles in size.
Can the pretzel dough rise overnight?
Yes, for a slower rise, you can place the dough in the refrigerator overnight.
How many pretzels does this recipe yield?
This recipe makes 12 equal-sized soft pretzels.
How long should the dough ropes be when shaping?
Each piece of dough should be rolled into a rope that is 18 inches long.
How do you form the classic pretzel shape?
Form a U-shape, twist the ends together twice, fold them back toward the center, and press to seal.
Is there a second rise required for the pretzels?
Yes, once shaped, the pretzels should rise on the baking sheet for an additional 20 minutes.
What is the correct oven temperature for baking?
Preheat your oven to 475 degrees F (245 degrees C).
What ingredients go into the boiling water bath?
The boiling water should be mixed with 1/4 cup of baking soda and 1 1/2 tablespoons of granulated sugar.
Why are the pretzels boiled before baking?
Boiling makes the pretzels puff slightly and gives them their characteristic shiny, chewy crust.
How long should each pretzel stay in the boiling water?
Boil the pretzels in batches for 1 to 2 minutes on each side.
What should I do after boiling the pretzels?
Remove them from the water and place them on wire racks to drain before moving back to baking sheets.
What is used for the egg wash?
Whisk together one beaten egg and 1 teaspoon of water to create the wash.
When do I add the salt to the pretzels?
Sprinkle the coarse pretzel salt generously over the pretzels after applying the egg wash, just before baking.
How long do the pretzels bake in the oven?
Bake them for about 15 minutes or until they are golden brown.
How long can these pretzels be stored at room temperature?
They can be stored uncovered at room temperature for up to 12 hours.
What is the best way to reheat soft pretzels?
Reheat them in a 250 degree F oven or toast them lightly in a toaster.
What are the best condiments for these pretzels?
They are traditionally served with mustard or plain.
Who is the original source for this adapted recipe?
This recipe is adapted from Martha Stewart via Herbivoracious.
Can I use regular table salt for the topping?
It is better to use pretzel salt or coarse grain sea salt to get the authentic New York street-style look and taste.
What makes these pretzels 'New York-Style'?
Their large size, specific shaping method, and boiling in baking soda water give them the iconic NYC vendor texture.
Should the pretzels be covered during storage?
The recipe recommends storing them uncovered to maintain their crust texture for the first 12 hours.