New York City Soft Street Pretzels

Combine hot water and yeast in a mixing bowl. When dissolved, add flour, butter, salt and sugar and beat for 3 minutes. Stir in additional 1-1/4 cup of flour and knead until dough loses its stickiness. Place in a greased bowl and cover, allowing to rise until dough has doubled in size.

Punch dough down and divide into equal pieces. With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled.

Preheat oven to 475 degrees F.

Ready a solution of 4 cups water and 5 tablespoons baking soda. Mix together in glass or plastic bowl. (Do not use aluminum.) Dip pretzels into mixture and return them to greased sheet. Sprinkle with coarse salt and bake until browned, about 12 minutes.

Cool pretzels on a wire rack after baking to prevent them from getting soggy.