Raspberry Mojito Cupcakes

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. Plus, a chance to win a copy of this new cookbook for yourself!

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!

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 vegan 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.

Ingredients

• 1 1/2 cups warm water (110 degrees F to 115 degrees F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 (1/4-ounce) package active dry yeast
• 4 1/2 cups unbleached all-purpose flour
• 2 tablespoons nondairy butter, melted
• Canola oil or other neutral oil, as needed
• 10 cups water
• 2/3 cup baking soda
• Coarse salt, as needed

Instructions

1. 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.
2. 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.
3. Preheat the oven to 450 degrees F. Line 2 (18 x 12-inch) baking pans with parchment paper and lightly brush with oil. Set the pans aside.
4. 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.
5. 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.