New York street pretzels – soft pretzels with salt Recipe
Large, soft pretzels sprinkled with coarse salt, just like the ones sold from carts on the streets of New York. They’re slightly chewy inside and delicately crisp on the outside, perfect for snacking on the go or with a movie. At home you can bake them on a tray and eat them still warm, without queuing on Times Square.
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
6
Ingredients
- wheat flour - 400 g
- instant yeast - 7 g
- water lukewarm - 230 ml
- sugar - 15 g
- salt - 6 g
- butter melted - 30 g
- baking soda - 20 g
- water for boiling the pretzels - 1000 ml
- coarse salt - 5 g
- egg - 1 piece
Main Ingredient:
wheat flour
Preparation
- Put the flour, instant yeast, sugar and salt into a bowl. Pour in the lukewarm water and melted butter. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth, elastic and slightly stretchy.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a cloth and leave in a warm place for about 45 minutes, until doubled in size.
- After rising, turn the dough out onto a lightly floured surface and divide into 6 equal pieces. Roll each piece into a rope about 50–60 cm long.
- Shape the ropes into pretzels: take the ends, cross them twice, then press them onto the bottom of the loop to form the classic pretzel shape. Place the pretzels on a baking tray lined with baking paper.
- Preheat the oven to 220°C (top and bottom heat). In a large pot bring 1 litre of water to a boil, add the baking soda and stir well (be careful, the water will foam up).
- Carefully dip each pretzel into the hot soda water for about 20–30 seconds, using a slotted spoon to help, then return it to the baking tray.
- Brush the pretzels with beaten egg and sprinkle with coarse salt (or other toppings of your choice).
- Bake in the preheated oven for 12–15 minutes, until the pretzels are deeply golden and slightly glossy.
- After baking, transfer them to a wire rack to cool slightly. They taste best while still warm.
Storage
In fridge:
2 days
Freezing:
Yes
Store cooled pretzels in an airtight container at room temperature for up to 2 days. To refresh them, warm briefly in the oven so they regain their softness and light crust. Frozen pretzels can be reheated straight from the freezer in a moderate oven.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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