I was craving the type of pretzels that you can get from those food carts around Central Park in New York City, so I made these. There's no need to let them rise so they're quite simple. They are also less salty than the ones from NY.
Place all of the ★ ingredients into a large bowl.
Gradually add water to Step 1 while kneading. The butter should warm up, melt, and spread throughout the mixture.
When everything smooths out, kneading is finished.
Put into a plastic bag and roll it out until about 15 x 20cm. You'll use a rolling pin later, so don't worry about how thin it is. Let rest in the refrigerator for 30 minutes. This will harden the butter and make the dough easier to work with.
Remove the dough from the fridge and divide into 8 portions.
Roll each portion out with your fingers until about 1cm thick.
They're done being rolled. They become about the length of two 500ml bottles.
Shape the dough as seen in the photo. Line a baking tray with parchment paper, and place the dough on it.
Bake for 20 minutes at 250°C. When they become lightly browned, they're done.
Place them in a basket etc. Eating them with mustard when they are freshly baked is NY style.
Story Behind this Recipe
This recipe was motivated by failing at making bread sticks. I referred to so many recipe books but most of them used only bread flour, so I adjusted them by adding some cake flour.
The only point is to thoroughly knead the dough in Step 2. Be sure to preheat the oven. Also, the times and temperatures that I mention are just suggestions. Ovens vary so keep an eye on the dough while it's baking. Don't let it get too browned or they'll become pretty stiff. They're a pretty hard pretzel. If you think they are too hard, increase the amount of sugar. Also, if you increase the butter, the pretzels will be a soft type.