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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Living in N.Y. all my life, I've had many of those food cart pretzels. New Yorker's typically like to dip the pretzels in yellow mustard, but cinnamon-sugar, or garlic and parmesan cheese are also some of the new variations! Read more ! Ingredients:
ingredients |
4 teaspoons active dry yeast |
1 teaspoon white sugar |
1 1/4 cups warm water (110 degrees f/45 degrees c) |
5 cups all-purpose flour |
1/2 cup white sugar |
1 1/2 teaspoons salt |
1 tablespoon vegetable oil |
1/2 cup baking soda |
4 cups hot water |
1/4 cup kosher salt, for topping |
Directions:
1. Directions
2. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
5. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
6. Bake in preheated oven for 8 minutes, until browned.
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