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1 hr 34 mins
When I was in New York City, I ate soft pretzels and now I can make them at home! Dipped in a little mustard or not, you will enjoy these! Adapted from Martha Stewart via Herbivoracious. Here's what it says: "Have you ever bought something from a pretzel vendor? It’s as if a drug deal is going down, but with pretzels. “I’d like (some of your finest crack) a pretzel please.” And then, you take a couple bucks out of your pocket, hand it to the pretzel (dealer) vendor, and he hands you a nice warm pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze." Go to Herbivoracious to see great step by step pictures of how to shape the pretzels. Prep time includes rising time.
Units: US | Metric
Serving Size: 1 (804 g)
Servings Per Recipe: 1