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Street Cart Pretzels from the cookbook, NYC Vegan – homemade soft baked pretzels are easier to make than you think! Now you can have your favorite vendor snack anytime you want.
Have you ever dreamed of wandering the streets of New York City, gazing up at the tall buildings, taking in the sights, and popping in to a famous restaurant or stopping at one of the oh-so-popular street vendors for a taste of the Big Apple? It feels like everyone I know has either been to NYC or has it on their bucket list.
I was there on a high school trip (almost 25 years ago!) and it was quite the experience. While I can’t get you to the city, I am going to tell you how to enjoy famous New York recipes in the comfort of your own home.
In NYC Vegan: Iconic Recipes for a Taste of the Big Apple, Michael Suchman and Ethan Ciment (of the blog, Vegan Mos) share delicious favorites, all veganized. The book celebrates the diversity of this great city through it’s food! Keep reading for a full review, the recipe for Street Cart Prezels and for a chance to WIN A COPY of the cookbook for yourself!
Street Food Carts
Food has been sold in street carts in New York City from basically it’s beginning. The food sold from these carts is as diverse as the city’s population and has changed over the years to reflect the new cultures as they arrived.
A staple snack of the food carts throughout the years, introduced to New York from the Germans, is the Soft Pretzel. My hubby and kids have a love for salty soft pretzels, so when I saw the recipe for the Street Cart Baked Pretzels in NYC Vegan, I knew we had to try them! And, oh boy, are they good! Crispy, chewy outsides with fluffy soft insides, dotted with chunky coarse salt – there is a reason we have made FOUR batches….so far.
Before we get to the baked pretzels recipe, take a look at what you’ll find inside the rest of the book.
Inside NYC Vegan
There are eight recipe chapters and here’s a sampling of what they include:
The Basics – Pizza Dough; Cashew Parmesan; Rice Paper Ham
Breakfast At Tiffany’s – Tofu Benedict; Cinnamon Rolls; New York-Style Bagels
Power Lunch – New-Fashioned Jewish Chick’n Soup; Knishes; Street Meat Platter
Start Spreading The News – Tzatziki; Spinach Artichoke Dip; Hollandaise Sauce
Supper Club – Mofongo; Classic NYC Pizza; Pierogi
Farmers’ Market – Potatoes Paprikash; Latkes; Mushrooms Stuffed Zucchini
On The Side – Half-Sour Pickles; Orzo with Peas and Toasted Pine Nuts; Onion Loaf
How Sweet It Is – Big Apple Pie; Brooklyn Egg Cream; Zeppole
There are also chapters titled The Flavors of New York City and Being Vegan in New York City. The latter includes a list of vegan restaurants and which neighborhood you’ll find them in.
Let’s just take a moment to look at just how fluffy the insides of these baked pretzels are! They come out perfect every time (and remember I’ve made 4 batches!). And they are so super easy to make – promise! Dunk them in some grainy mustard for a snack that’s hard to resist.
More vegan snack recipes
- No Bake Oatmeal Peanut Butter Balls
- Perfect Oil-Free Hummus
- Spiced Roasted Nuts
- Mint Chocolate Chip Granola
- Pesto Pizza Bites
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to grab your copy of NYC Vegan!
Vegan Soft Pretzels
Ingredients
- 1 ½ cups warm water 110°F to 115°F
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- ¼ ounce package active dry yeast
- 4 ½ cups unbleached all-purpose flour
- 2 tablespoons nondairy butter melted
- canola oil or other neutral oil as needed
- 10 cups water
- ⅔ cup baking soda
- coarse salt as needed
Instructions
- Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow this mixture to sit for 5 minutes or until it begins to foam. Add the flour and butter. Using the dough hook attachment, mix the ingredients on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl, and grease it well with oil. Return the dough to the bowl, cover it with plastic wrap, and let it sit in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
- Preheat the oven to 450°F. Line 2 (18 x 12-inch) baking pans with parchment paper and lightly brush with oil. Set the pans aside.
- Bring the water and the baking soda to a rolling boil in an 8-quart pot over high heat. While waiting for the water to boil, shape the pretzels. Transfer the dough to a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a “U” shape with the rope. Holding the ends of the rope, cross them over each other and press them on to the bottom of the “U” in order to form the shape of a pretzel. Place the pretzels on the prepared baking sheets.
- One at a time, place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large, flat spatula, return them to the baking sheets, and sprinkle them with the coarse salt. Bake the pretzels until they are light golden brown in color, 12 to 14 minutes. Transfer them to a cooling rack for at least 5 minutes before serving.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
yu says
looks so amazing! I can’t wait to make it! But I have a question about 1 1/4oz dry yeast, does it mean 11teaspoon?!
Jenn S. says
Hi, Yu! It’s definitely ounces. The little individual packs are usually 1/4 oz each if you can find those. Hope you love the pretzels.
Christine Kobes says
Made these for a work function. They are so beautifil!!! I’m paring them with Serena Burton’s spinach artichoke dip. Can’t wait for the party
Jenn S. says
Spinach Artichoke Dip sounds like the perfect accompaniment! Hope they are a hit!
Jennifer says
These look great! Was wondering about using a whole wheat flour instead. Any alterations needed for that? Please forgive me if someelse asked this, I did not read through all of the comments. Thank you for sharing the wonderful recipe!
Jennifer says
Also would you recomend.regular whole wheat flour or whole wheat pastry flour?
Jenn S. says
Regular whole wheat should be fine. White whole wheat or spelt flour should also work.
Jenn S. says
I think it would work just fine. They will likely be a little more dense, but still delicious. Let me know how they turn out.
Nancy says
I am not a city type of gal, but have been to NYC several times in my life. What I enjoy most about it is the vast amount of ethnic and specialty restaurants.
Jenn S. says
So much good food there!
Lora says
I spent a few hours in the airport, but never have been in NYC. Maybe one day. Gonna make some pretzels for sure. Thanks for the recipe.
Jenn S. says
I hope you get there one day. Enjoy the pretzels!
Emily says
These look so good! I haven’t made pretzels in such a long time! I can’t say that I ever had a street cart one but there is so much other wonderful food in nyc!
Jenn S. says
So much food on every corner! You’ll love these pretzels – even if you have nothing to compare it to. 🙂
The Vegan 8 says
I love NYC, it is my favorite city in the world! I’ve been twice for a week each time and there is so much to see, so many amazing things and the amazing energy never stops. I wouldn’t want to live there, but there is no better place to visit. Plus, I think all the diversity and amazing people are what make NYC like no other place. Now, these pretzels look bomb, I absolutely love homemade pretzels and they are a total comfort food!
Jenn S. says
I agree – it’s a fantastic place to visit, but I don’t think I could have that crazy hustle and bustle ALL the time. This was my first time making homemade pretzels – shocked at how easy they are!! Definitely will be happening a lot more!
Jenn F says
I’ve only been to NYC once and that was about 12 years ago! But I loved being there and seeing all the sights. It was fun seeing Times Square and the Statue of Liberty. Would love to go back again in the future. BTW, these pretzels looks amazing. Definitely making these for the boys (and hubby) next week!
Jenn S. says
Thanks, Jenn! I think your family would love these! I was in NYC as a high schooler, so it would be fun to go back again as an adult. I’m sure I would have a totally different experience.
Becky L. says
These pretzels look wonderful! I need to make them soon. As for the cookbook, can’t wait to get my hands on it! Wells done! 🙂
Jenn S. says
Thanks, Becky! I hope you love them. Good luck!
Sarah McMinn says
I love fresh baked pretzels. These look so beautiful! I will definitely check out the book. Thanks!
Jenn S. says
Thanks, Sarah! You would love them!
Sarah Newman, Vegan Chickpea says
Wow, just wow! I used to love soft pretzels but haven’t had one in years… I want to try these with GF flour. 🙂
Jenn S. says
I would LOVE to know how they turn out with GF flour. Please stop by and let us know! Thanks, Sarah!
Kristina says
yes, I *love* NYC! I love every single thing about it!
we are loving this book, and these pretzels are definitely on the list to make. yours look fab!
Jenn S. says
Thanks, Kristina! You will love them!
Corrine says
I’ve only been once but seeing a Broadway show was my favorite thing. =)
Jenn S. says
I agree – loved Broadway!
Lydia Claire says
I’ve never been to NY but I would love to visit one day!
Jenn S. says
I hope you get there one day!
Linda from Veganosity says
Since pretzels are probably one of the few cart foods I could actually eat in NYC, I’m totally in for these. Thanks for the review, Jenn!
Jenn S. says
I’ve actually heard they aren’t vegan from the street carts in NYC!! Not sure what the heck they are putting in them, but these homemade ones are for sure a safer bet!