Appetizer: United States – New York (Mid-Atlantic United States) – New York Pretzel

Serving Size: 6

Approximate Time

Prep 1 hr 20 min

Cook 15 min

Additional 1 hr

Total 2 hrs 35 min

Ingredients

- 1 1/2 cups (360 ml) warm water, 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) instant yeast (1 packet)
- 2 tbsp (30 ml) barley malt syrup (or dark corn syrup)
- 2 tbsp (25 g) granulated sugar
- 3 tbsp (45 ml) unsalted butter, melted, plus 1 tbsp (15 ml) melted for finishing
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 2 tsp (10 g) fine salt
- Neutral oil (for greasing bowl)
Bath:
- 10 cups (2.4 L) water
- 2/3 cup (150 g) baking soda
Topping:
- 1 large egg (approx. 50 g) + 1 tbsp (15 ml) water, beaten (egg wash)
- 2 tbsp (30 g) coarse kosher salt or pretzel salt
Mustard dip:
- 1/2 cup (120 g) spicy brown mustard
Beer-cheese dip:
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) beer (lager or ale)
- 1/2 cup (120 ml) milk
- 1 1/2 cups (170 g) shredded sharp cheddar
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
A large, soft, golden-brown street-style pretzel with a chewy interior and a generous coating of coarse salt, served warm with classic mustard and a creamy beer-cheese dip.

Regional Notes:
This New York version is larger and softer than many regional pretzels, with a glossy, deeply browned crust achieved by a strong baking-soda bath and a final butter brush. It’s traditionally served warm and thickly sprinkled with coarse kosher or pretzel salt, often accompanied by spicy mustard or a warm cheese dip.

1. In the bowl of a stand mixer or a large bowl, combine warm water, yeast, malt syrup, and granulated sugar; stir and let sit 3–5 minutes until foamy.
2. Add melted butter, flour, and fine salt. Mix with the dough hook on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic (or knead by hand on a lightly floured surface 8–10 minutes).
3. Lightly oil a clean bowl, place dough inside, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.
5. Bring 10 cups (2.4 L) of water to a gentle boil in a wide pot. Carefully add 2/3 cup (150 g) baking soda (it will foam); reduce heat to maintain a simmer.
6. Punch dough down and turn onto a lightly floured surface. Divide into 6 equal pieces (about 170 g each). Roll each piece into a rope about 20–24 inches (50–60 cm) long and form classic pretzel shapes (loop rope into a U, cross ends twice, fold ends down and press to base).
7. One at a time, gently lower each pretzel into the simmering baking-soda bath for 20–30 seconds, flipping once to ensure even coating. Use a large slotted spatula to lift and drain, then transfer to prepared baking sheets (3 pretzels per sheet).
8. Brush each pretzel with the egg wash and immediately sprinkle with coarse kosher salt (about 1 tsp salt per pretzel or to taste).
9. Bake in the preheated oven 12–15 minutes, rotating sheets halfway, until deep golden-brown. For a darker, glossier crust (typical New York look), bake at the higher end of time and ensure good baking-soda bath coverage.
10. Remove pretzels from oven and brush with 1 tbsp (15 ml) melted butter. Serve warm.
11. For the beer-cheese dip: melt 1 tbsp (14 g) butter in a small saucepan over medium heat, whisk in 1 tbsp (8 g) flour and cook 1 minute. Slowly whisk in 1/2 cup (120 ml) beer and 1/2 cup (120 ml) milk, bring to a simmer until thickened, then remove from heat and stir in 1 1/2 cups (170 g) shredded sharp cheddar until smooth. Season with salt and pepper to taste; keep warm.
12. Serve pretzels immediately with spicy brown mustard and the warm beer-cheese dip for dipping.