Flour – you will need a combination of both all-purpose flour and bread flour.Too cold and the yeast might not activate. You’ll need the water to be between 100✯ and 110✯ (37✬ and 43 ✬). Water – Luke-warm water is necessary here.This is just to add that tiny bit of sweetness to the dough and to help activate the yeast to ensure a perfect rise. Granulated sugar- white or natural cane will work here.Because I know pretzel salt is not something everyone has on hand all the time, I find that coarse-grained sea salt or kosher salt works great here. Salt – you’ll need both fine-grain sea salt for the dough and pretzel salt to top the soft pretzels with.If you feel inclined, you can do a cold rise. You can use instant yeast you might want to cut the amount of yeast in half and keep an eye on how quickly the dough rises if you do. Active dry yeast – I find this works best here.There aren’t many components to this recipe other than a bit of patience and some basic pantry ingredients you might already have on hand.Ingredients for New York-Style Soft Pretzels Recipe You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the soft pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze.
#Soft pretzel recipe crack
“I’d like some of your finest crack a pretzel please.” And then, you take a couple bucks out of your pocket, hand it to the pretzel dealer vendor, and he hands you a nice warm soft pretzel. Have you ever bought something from a pretzel vendor? It’s as if a drug deal is going down, but with pretzels. During the winter months, my sister and I would ask our parents for the warm, butter, soft pretzels sold on every corner between Penn Station and Times Square (onto this soft pretzel recipe in a minute). It’s the pretzel that I remember my parents buying me and my sister when we were younger.ĭuring the summer months, my sister and I would ask our parents for the full-of-sugar snow cones sold by elderly men scraping at huge blocks of ice at carts bombarded with lines of sweating people holding dollar bills in their hands. It’s what a native New Yorker would crave after moving into middle-of-nowhere New Jersey (at least in my case). It’s the kind of soft pretzel that many people crave after visiting the busy streets of New York. Each soft pretzel is perfect served warm with a side of yellow mustard or a cheese sauce.īefore I open up a new planner book with “2011” marked across its pages, I’d like to squeeze one last post into 2010- A New York-Style Soft Pretzels Recipe. An easy homemade New York-style soft pretzels recipe.
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