Ingredients for New York Style Soft Pretzels
- Active Dry Yeast
- 1 teaspoon sea salt
- 1 tablespoon granulated sugar
- 1 cup warm water (105-115°F)
- Bread Flour
- All Purpose Flour
- Salted Butter
- Vegetable Oil
- 1/2 cup baking soda
- Salt
- 1 large egg
- 1 teaspoon water
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How to Make New York Style Soft Pretzels
- In a small bowl, whisk together yeast, 1 teaspoon sea salt, 1 tablespoon sugar, and 1 cup warm water until sugar dissolves. Let stand until foamy, about 5-10 minutes.
- In a large bowl, add 4 cups of all-purpose flour.
- Gradually pour the yeast mixture into the flour, stirring with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes.
- Lightly brush a large bowl with 1 tablespoon olive oil. Place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into an 18-inch rope.
- Shape each rope into a U-shape, then twist the ends together twice. Fold the twisted portions backward along the center of the U to form a pretzel. Press the ends firmly to seal.
- Place the pretzels on an oiled baking sheet. Let rise for 20 minutes.
- Preheat oven to 475°F (246°C).
- In a large pot, bring 8 cups of water to a boil. Add 1/2 cup baking soda and 1 tablespoon granulated sugar.
- Boil the pretzels in batches for 1-2 minutes per side, until puffed and slightly shiny.
- Transfer the pretzels to a wire rack to drain.
- Place the drained pretzels back on the oiled baking sheet.
- In a small bowl, whisk together 1 teaspoon water and 1 large egg.
- Brush each pretzel with the egg wash and sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Enjoy with mustard!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
9g
Fat
6g
Carbs
8g
