Tiny New York Kitchen: All Saints Pretzels

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By Victoria Hart Glavin of Tiny New York Kitchen

Dunking pretzels in a baking soda solution before baking is what gives them a chewy shell, and keeps them from bulking up like bread.

Ingredients

  • 1-1/2 Cups Lukewarm Water
  • 1-1/8 Teaspoons Active Dry Yeast
  • 2 Tablespoons Brown Sugar
  • 1-1/8 Teaspoon Kosher Salt
  • 1 Cup Bread Flour
  • 3 Cups Unbleached Flour
  • 2 Cups Warm Water
  • 2 Tablespoons Baking Soda
  • 4 Tablespoons Unsalted Butter (Melted)

Preheat oven to 450 degrees when ready to bake. Sprinkle yeast on lukewarm water in medium-size bowl. Stir to dissolve. Add sugar and stir to dissolve. Add flour and kosher salt. Knead dough until smooth and elastic. Let rise until doubled in size for at least 1 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons baking soda.

After dough has risen, punch air out of it. Divide dough into 12 pieces, roll into a long rope (about 1/2 inch or less thick). Shape rope like a “U” and cross two ends over each other. Pull ends down and attach them at bottom of the “U.”

Carefully dip pretzel in soda solution for 20 seconds and place on greased baking sheet. Allow pretzels to rise again until doubled in size.

Place in oven and bake for 10 minutes or until golden. Brush with melted butter and serve with apricot jam. Makes 12 pretzels.

Prep Time: 120 Minutes
Cook Time: 10 Minutes
Total Time: 130 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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