New York-Style Soft Pretzels is a traditional American recipe (from New York City) for a classic snack of a soft pretzel that's boiled before baking. The full recipe is presented here and I hope you enjoy this classic American version of: New York-Style Soft Pretzels.
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When it comes to making any bread dough, I typically do everything by hand (great stress relief). No machinery is needed for this New York-style soft pretzel recipe as its very easy to work with.
Ingredients:
For the Pretzel Dough:
1 packet (7g) dry active yeast
1/4 tsp fine sea salt
2 tsp granulated sugar
250ml warm water (37ºC–43ºC)
130g bread Flour
260g plain (all-purpose) flour
30g unsalted butter, softened
Neutral-tasting oil, for bowl and baking trays (sunflower, vegetable, etc.)
For Boiling:
70g baking soda
1 1/2 tbsp granulated sugar
For Glazing and Topping:
1 large egg, beaten
1 tsp water
1 tbsp pretzel salt/coarse sea salt
Method:
Begin with the Dough: Mix together yeast, sea salt, sugar, and warm water in a small bowl, whisking until the sugar dissolves. Set aside to stand until foaming (about 8 to 10 minutes).
Sift the 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 the yeast mixture over the flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather the dough together. Turn the dough onto a lightly-floured work surface, and knead until it is no longer sticky (about 5 minutes).
Lightly brush a large bowl with oil, add the dough and turn to coat. Cover with clingfilm, and let it rise in a warm place, until the dough has doubled in volume (about 1 hour). (Note: at this point, if you want, you can place the covered bowl of dough in the refrigerator over night.)
Cut dough into 12 equal-sized pieces, and roll each into a 40cm long rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along centre of the U shape to form a circle, then gently press ends of rope onto the dough to seal.
Transfer to an oiled baking tray, and repeat with the remaining dough. Let the pretzels rise for 20 minutes.
Pre-heat your oven to 220ºC.
Now Boil the Dough: Bring a large pan of water to a boil, and add the baking soda and the 1 1/2 tbsp granulated sugar. Boil the pretzels in batches until puffed and slightly shiny (about 30 seconds a side).
Transfer to wire racks to drain then arrange the pretzels on a liberally-oiled baking tray.
Glaze and Bake: Lightly beat together the 1 tsp water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle them with the pretzel salt or course grain sea salt (I used the latter).
Transfer to the centre of your pre-heated oven and 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 130ºC oven if desired, and serve with your favourite mustard or cheese dip.
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