Street Cart Pretzels from the cookbook, NYC Vegan – homemade soft baked pretzels are easier to make than you think! Now you can have your favorite vendor snack anytime you want. Plus, a chance to win a copy of this new cookbook for yourself!
The soft pretzel has been sold on the streets of New York City since at least the 1820s. Today, they are sold from ubiquitous metal carts found all over Manhattan and always offered with mustard. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)
The soft pretzel has been sold on the streets of New York City since at least the 1820s. Today, they are sold from ubiquitous metal carts found all over Manhattan and always offered with mustard. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)
Ingredients:
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1/4 ounce package active dry yeast
- 4 1/2 cups unbleached all-purpose flour
- 2 tablespoons nondairy butter (melted)
- Canola oil or other neutral oil (as needed)
- 10 cups water
- 2/3 cup baking soda
- Coarse salt (as needed)
Instructions:
- Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow this mixture to sit for 5 minutes or until it begins to foam. Add the flour and butter. Using the dough hook attachment, mix the ingredients on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl, and grease it well with oil. Return the dough to the bowl, cover it with plastic wrap, and let it sit in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
- Get full recipe==>>veggieinspired.com
