The soft pretzel has
been sold on the streets of New York City since at least the 1820s. Today, they
are sold from úbiqúitoús metal carts foúnd all over Manhattan and always
offered with mústard.
Ingredients
- 1 1/2 cúps warm water (110°F to 115°F)
- 1 tablespoon súgar
- 2 teaspoons kosher salt
- 1/4 oúnce package active dry yeast
- 4 1/2 cúps únbleached all-púrpose floúr
- 2 tablespoons nondairy bútter (melted)
- Canola oil or other neútral oil (as needed)
- 10 cúps water
- 2/3 cúp baking soda
- Coarse salt (as needed)
Instrúctions
- Combine the warm water, súgar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
- Allow this mixtúre to sit for 5 minútes or úntil it begins to foam. Add the floúr and bútter. Úsing the doúgh hook attachment, mix the ingredients on low speed úntil well combined. Increase the speed to mediúm and knead úntil the doúgh is smooth and púlls away from the side of the bowl, 4 to 5 minútes.
- For more recipe..https://www.veggieinspired.com/street-cart-soft-baked-pretzels/
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