New York Pretzels
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes
2
(If mixture doesn't foam, discard and start over with new yeast
3
) Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl
4
Add yeast mixture and stir with a wooden spoon until it forms a dough
5
Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes
6
(Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels)
7
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes
8
Turn out dough onto a clean work surface and cut into 8 equal pieces
9
Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long
10
If dough sticks to your hands, lightly dust them with flour
11
Twist dough into a pretzel shape
12
(Dough will retract as you form the pretzel
13
) Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart
14
Let pretzels stand, uncovered, about 20 minutes
15
Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F
16
Bring a wide 6-quart pot of water to a boil
17
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes
18
Transfer parboiled pretzels to a rack to cool
19
Repeat with remaining 5 pretzels in 2 batches
20
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet
21
Brush pretzels lightly with some of egg and sprinkle with pretzel salt
22
Bake until golden brown and lightly crusted, about 35 minutes
23
Cool 15 minutes, then serve warm
24
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes
25
(If mixture doesn't foam, discard and start over with new yeast
26
) Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl
27
Add yeast mixture and stir with a wooden spoon until it forms a dough
28
Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes
29
(Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels)
30
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes
31
Turn out dough onto a clean work surface and cut into 8 equal pieces
32
Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long
33
If dough sticks to your hands, lightly dust them with flour
34
Twist dough into a pretzel shape
35
(Dough will retract as you form the pretzel
36
) Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart
37
Let pretzels stand, uncovered, about 20 minutes
38
Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F
39
Bring a wide 6-quart pot of water to a boil
40
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes
41
Transfer parboiled pretzels to a rack to cool
42
Repeat with remaining 5 pretzels in 2 batches
43
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet
44
Brush pretzels lightly with some of egg and sprinkle with pretzel salt
45
Bake until golden brown and lightly crusted, about 35 minutes
46
Cool 15 minutes, then serve warm
47
*Available at King Arthur Flour (800-827-6836)
48
*Available at King Arthur Flour (800-827-6836)