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 sugar
1 1/4 cup (additional) flour
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.