It’s time to declare the best pretzel in New York. Luckily, one of the city’s most iconic foods has gotten some serious upgrades lately. These half-dozen are trulyexcellent.
The绝对Best
1.Werkstatt
509 Coney Island Ave., at Turner Pl., Prospect Park South; 718-284-5800
The city’s greatest pretzel is enormous and soulful. Its exterior is buttery and blistered. Following ancient pretzel axioms, its fattest loop is scored so it busts open at the seam, and it has the sting of crunchy salt that pretzels are supposed to have but rarely do, which is why it may seem a cruel irony that these pretzels actually come from a nameless factory based in the suburban outskirts of Munich, shipped from Bavaria to Las Vegas, then trucked into Brooklyn by a distributor. Werkstatt owner Thomas Ferlesch admits he first dismissed the concept of imported pretzels as nonsense. Until, that is, he held a tasting with a spread of different options, and “none of them came even close.” After tasting them, it’s hard to不同意。
2.拉斐特
380 Lafayette St., at Great Jones St.; 212-533-3000
安德鲁·卡梅利尼（Andrew Carmellini）的法国咖啡馆（Andrew CarmelliniCafé）的房子詹姆斯·贝利斯（James Belisle）以一种跨文化的“阿尔萨斯人”模式准备了他的椒盐脆饼。他折叠的面团在水浴中浸入了食物级碱液，这是传统的，挑剔的预烤仪式，可确保在热烤箱中形成深褐色的颜色。椒盐脆饼带有内饰和蓬松的外环，这意味着叮咬在脆皮和蓬松之间交替出现。撒上片状盐借出令人满意的crackle.
3.Bronx Baking Co.
可提供多个位置
首先捉鬼敢死队was playing in theaters the last time anyone bought a decent pretzel from a street cart. Alexis Farachi, a Bronx-based upstart and baking savant, wanted to change that, so she delved into research to come up with an amazing pretzel that could be sold around town. Her finished product is chewy, with a hint of sweetness, that would be welcome on many street corners. For now, though,you’ll find them in dozens of locavore-leaning shops和机构，例如61本地和绿色葡萄.
4.西格蒙德的椒盐脆饼店
29 Ave. B, nr. 3rdSt.;646-410-0333
Sigmund的椒盐脆饼恰好是所有柔软椒盐脆饼中最柔软的椒盐脆饼，而实验性的口味更为有效：羊乳酪和橄榄色使糕点地幔中的奶酪大量散发出来；香菜在其他地方露面。Gruyère-Paprika椒盐脆饼是用一堆奶酪爆炸制成的，上面融化了，这使其具有锐利，优雅的放克。西格蒙德（Sigmund）的“ churro椒盐脆饼”听起来像是在混合食品101中的营销练习，但是枕头，肉桂糖糖的举止举止会破坏安妮姨妈，如果她曾经抓住了一句话it.
5.Prime Meats
465 Court St., at Luquer St.;718-254-0327
顶部薄而酥脆，底部厚而柔软，并带有大量的粗粒盐储层，该西南德语版本配以大量的黄油和芥末酱，这意味着它实际上是在呼吁出去魏斯沃斯特的重要一面。值得庆幸的是，弗兰克·卡斯特罗诺沃（Frank Castronovo）和弗兰克·法尔西内利（Frank Falcinelli）也在室内做到这一点。抢劫椒盐脆饼的恋人也很幸运，因为弗兰克斯还在附近的咖啡店出售这些辣椒，咖啡店Pedlar.
6.Crimson&Rye
198 E. 54thSt.，在第三大街。212-687-6692
荣誉to chef Charlie Palmer for keeping a lowly pretzel on his bar menu while the rest of the world continues to obsess over sliders and tartare. Palmer’s version of the classic New York snack has a dark exterior that packs a distinct alkaline tang. It’s outsize and inflated, and the accompanying beer cheese is actually a melty dip that approaches fonduta, which is an appropriate touch considering this pretzel’s swankysurroundings.