Pretzels new york style recipe

Pretzels New York Style recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're craving a taste of the Big Apple, look no further than this classic New York-style pretzel recipe. These soft and chewy pretzels are a beloved street food in the bustling city, and now you can recreate that authentic flavor right in your own kitchen. With just a few simple ingredients and a little patience, you'll be rewarded with pretzels that are golden brown on the outside and delightfully doughy on the inside. Serve them warm with mustard or cheese sauce for a truly satisfying snack or appetizer.

Keywords: Pretzels, New York-style, recipe, soft and chewy, street food

Pretzels new york style recipe details

Pretzels new york style recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

425 ml	warm water
1 tbsp	sugar
2 tsp	coarse salt
1 sachet	active dry yeast
650 g	plain flour
1 large	egg, yolk only, beaten with 1 tbsp wateras glaze
	salt, as topping

Instructions

Combine the water, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the surface and allow to stand for about 5 minutes until the first bubbles start to appear. Add a little of the flour and switch the machine to low speed. Continue adding flour until fully combined.

Raise speed to medium and knead until smooth and the dough leaves the sides of the bowl, about 5 minutes. If the dough rises up the hook, push it back into the bowl. Remove the dough from the bowl, clean the bowl and lightly oil it. Place the dough back into the bowl, roll it around to cover with oil, cover with cling film and allow to rise in a warm place until doubled in size, about 50-60 minutes.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Line 4 baking trays with baking parchment and lightly brush the parchment with oil. Set them aside.

In a large pan, fill to about 1/3 full with water and bring to a boil. Once boiling, reduce heat to a strong simmer until required.

Turn out the dough to a lightly floured surface and weigh out 6 or 8 30gm portions. Cover the bowl with cling film.

Preheat the oven to Gas Mark 4, 180C, 350F.

If shaping to a knot, roll each portion in turn into a long sausage 16-18 inches in length, about 40-45cm. Bring the two ends together until about a quarter of the length is overlapping on each side. Wrap the two ends around each other twice and press the ends into the loop of dough below. The finished product should be roughly heart shaped.

If forming as a bread stick, roll out to about 12-inches, 30cm in length.

Place the finished pretzels on the baking sheets, about ½-inch, 12mm apart.

Increase the heat under the pan until it reaches a rolling boil and carefully place the pretzels in the water and boil for about 30 seconds. Return the pretzels to the baking sheets and glaze with the egg wash. Sprinkle a little salt over the top.

Bake for about an hour, until golden brown and hard. Transfer to a wire rack to cool for at least 20 minutes before serving. Store in an airtight container for about a week.

Shape and prepare the remaining dough in the same manner until fully used.

Will make approximately 30.

About this recipe:
I had known that the pretzel was introduced to America via German immigrants, along with the hamburger and frankfurter that are now also considered as typically American foods.

The German and the American pretzel may look quite similar but they are often not; the German pretzel is generally soft while the American is usually hard, although there may be some parts of the USA where they remain true to the original.

A pretzel can be quite small, a mouthful or two, or quite large 12-inches, 30cm in diameter or more but are mostly about 5-6 inches across. They are eaten only as a snack, often with a cold drink. They are usually glazed with an egg wash and topped either with salt or a salt and sesame seed mixture, but other toppings can also be found. They are so popular in the USA that a ‘pretzel salt’ is sold that combines the salt with herbs or other flavourings to provide the typical product.

Do not confuse the pretzel with the platzel. The names are similar and both are bread products, the platzel is Polish, soft and intended to be filled although they can be eaten simply as a dinner roll.

Preparation time:
ca. 45 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a