| I am a former NYer, and have fond memories of those wonderful pretzels.
But, you didn't ask for fond memories, you asked for a recipe...so
here is one I got from the Boston Globe's food section in a wonderful
cooking column for children. (If a kid can make them, anyone can!)
NYC Style Pretzels
1 1/2 cups warm water (105 to 115 degrees F)
3/4 tsp sugar
1 package (or 1 TBS) dry active yeast (not the fast rising kind)
Shortening to grease baking sheets
1 egg
About 4 cups all purpose flour
1 tsp salt (for bread dough)
Coarse salt (Kosher salt) for sprinkling on pretzels
Add the yeast and the sugar to the warm water and set aside until
the mixture is slightly foamy.
While you are waiting for the yeast to do it's thing, grease 2 baking
sheets and set them aside.
Break the egg in a small bowl and beat vigerously. Set it aside.
When the yeast is foamy, add 2 cups of flour and mix with a wooden
spoon until the ingredients are well mixed. Stir in the salt and
enough flour to make the dough easy to handle.
Flour a flat surface and turn the dough out onto it. Continue to
knead and add more flour until the dough is smooth and not sticky
(note: you can also do all this mixing in a food processor, if you
prefer).
Start heating the oven to 425 degrees F.
Divide the kneaded dough into equal pieces (the recipe should make
8-12, depending on the size you want).
Roll the dough into snakes, and twist into pretzel shape. Place
on the baking pans.
Brush each pretzel with the beaten egg and sprinkle each pretzel
with the coarse salt.
Bake for 15-20 minutes at 425 F.
Put mustard on them, and go stand outside (preferably near some
car fumes...close your eyes and you'll be on 5th and 42nd!)
enjoy! ****andrea****
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| Boil a big pot of water.
Mix the dough as described in the previous note, but do not beat
an egg.
Form the dough into pretzels and when the water is boiling away,
put a pretzel on a slotted spoon and hold it in the water for 2
(and only 2) seconds. Drain the pretzel on a dish towel and then
place it on the greased baking sheet.
Baptize each pretzel in this manner.
Sprinkle coarse salt on each pretzel and bake till golden brown
(20-25 mins).
cool on a rack (if you can wait that long)....enjoy in the same
manner as suggested in the previous note.
****andrea****
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