Recipe for New York City Soft Street Pretzels


    New York City Soft Street Pretzels

    1 cup hot water
    1 package active dry yeast
    1 1/2 cups flour
    2 tablespoons soft butter
    1/2 teaspoon salt
    1 tablespoon granulated sugar
    1 1/4 cup (additional) flour

    Pretzel Dip
    4 cups hot water
    5 tablespoons baking soda

    To make pretzels, combine hot water and yeast in a mixing bowl. When dissolved, add the first amount of flour, butter, salt and sugar and beat for 3 minutes. Stir in the additional flour, and knead until the dough loses its stickiness.

    Place dough in a greased bowl and cover, allowing it to rise until it has doubled in size. Punch dough down and divide into 12 equal pieces.

    With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled again in size.

    Preheat oven to 475 degrees.

    Ready a dipping solution of hot water and baking soda. Mix together in a glass or plastic bowl. (Do not use aluminum.)

    Dip pretzels into the solution and return them to the greased sheet. The dipping helps achieve a nice brown outer surface.

    Sprinkle pretzels with coarse salt and bake until browned, about 12 minutes. Cool pretzels on a wire rack to prevent them from getting soggy.