New York-style soft pretzels

Not as large as the ones you get from the street carts, but just as tasty-chewy-crisp.
4 cups flour
cup water
1 cup milk
2 tablespoons brown sugar
1 teaspoons salt
2 tablespoons olive oil
1 packet or 2 teaspoons yeast
1 egg
Rock salt or kosher salt *
Preheat oven to 350F or 175C.
1. In a large bowl, combine flour, sugar and salt. If using instant yeast, add that too.
2. Combine milk, oil, and water (and yeast if you are using regular non-instant yeast) in a microwaveable container. Microwave on high for 40 seconds, or until warm-hot but not burning hot. (Don’t kill the yeast!)
3. Mix liquid and dry ingredients to form a dough. Knead for five minutes. Cover and allow to rest for 10 minutes.
4. Divide dough into 10 pieces. Roll out each piece into a 16-inch rope which should be no thicker than your index finger, or about inch diameter. Form the rope into a large U, then fold the tops of the U down to the bottom, crossing each other, to make a pretzel-shape. Lightly press the ends down to secure. Lay pretzels on a greased cookie sheet, cover, and allow to rest for another 10 minutes.
5. Lightly whisk egg with a few drops of water. Brush tops of pretzels with egg, and sprinkle with rock/kosher salt.
6. Bake for 20-25 minutes or until tops are nicely browned. Serve with mustard and melted butter for dipping.
*Rock salt is the traditional garnish but if you want to get fancy, you can combine tablespoon each onion salt, garlic powder (or garlic salt and onion powder), sesame seeds and dry mustard. Or anything you dang well please, for that matter.



  1. Jono

    I made these last night with my girlfriend!
    They were delicious, thanks for the recipe.
    I improvised and added some apple sauce and cinammon to the mixture.

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