New York Street Pretzel
A chewy, boiled-then-baked soft pretzel with a deep mahogany crust and coarse salt, sold hot from carts across the city.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large pot for boiling
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 3
- carbs
- 50
- protein
- 7
- calories
- 260
Instructions
- 1
Stir yeast and brown sugar into warm water. Let it sit for 5 minutes until it looks foamy.
- 2
Mix in flour, salt, and melted butter to make a smooth dough. Knead it for 8–10 minutes until stretchy.
- 3
Cover the dough. Let it rise for 1 hour until it doubles in size.
- 4
Cut into 8 pieces and roll each into a rope. Twist each rope into a pretzel shape.
- 5
Bring the 10 cups of water to a boil. Carefully stir in the baking soda.
- 6
Boil each pretzel 20–30 seconds per side. Move them to a parchment-lined sheet pan.
- 7
Brush the tops with egg wash if using. Sprinkle plenty of coarse salt over them.
- 8
Bake at 450°F (230°C) for 12–15 minutes until deep mahogany brown. Serve them warm.
Chef's tips
Do not skip the baking soda (or food-grade lye) bath. This quick dip gives pretzels their classic dark color and chewy crust.
Storage
Best eaten the day they're made; store in a paper bag at room temperature for up to a day.
Reheating
Warm in a 350°F (175°C) oven for 5 minutes to revive the crust; avoid the microwave, which makes them tough.
Common mistakes to avoid
- •Skipping the boiling step, which leaves pretzels pale and soft instead of dark and chewy.
- •Letting the dough rise too long, which makes pretzels deflate in the water.
- •Boiling the dough too long, making the crust gummy instead of crisp.
Serving suggestions
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