Homemade Pretzels

Riding the elevator at JCC Manhattan on any given day, you’ll notice enticing smells coming from the second floor. This is the home of the Saul and Carole Zabar Nursery School, where the teachers use cooking as a way to hone motor skills (stirring, rolling, kneading) and teach basic math concepts (measuring, adding, subtracting), and as a way to help kids expand their palates. These pretzels are one of the most popular recipes at the nursery school.

NOTE: We like to substitute whole-wheat flour for all-purpose flour whenever we can. This is a perfect recipe to do so, as it results in a pretzel much higher in fiber. You can try a combination of white (75%) and whole-wheat flour (25%) to get started. Increase the percentage of whole-wheat to white flour each time you make the pretzels until it suits your taste.

MAKES 12 PRETZELS

2 packages dry active yeast (4½ teaspoons)

2 tablespoons sugar

1¼ cups warm (105°F) water

1 teaspoon kosher salt

4 cups unbleached all-purpose flour, plus more for dusting

1 large egg, beaten

Very coarse salt, ground cinnamon, sugar, or za’atar (optional)

Preheat the oven to 425°F.

In a large bowl, sprinkle the yeast and sugar over the warm water. Allow the yeast to activate (the mixture will bubble), 5 to 10 minutes. Add the salt and flour and mix.

Transfer the dough to a floured work surface. It will be very lumpy. Knead the dough until smooth, at least 5 minutes. Divide the dough into 12 equal pieces. Roll them into thin ½-inch-diameter ropes. For a traditional pretzel shape, take one strand and make a U-shape. Cross the two ends over each other, then fold them down and press into the bottom curve of the U. Or have fun shaping the dough into twists, spirals, or whatever shape you like (see photo, opposite).

Transfer the pretzels to a baking sheet. Brush them with the egg and sprinkle with salt, cinnamon, sugar, or za’atar, if using. Bake until golden brown, 12 to 15 minutes. Transfer to racks to cool.