Pretzels

Some associate pretzels with Lent and vice versa.  It is said, pretzels were first made by a monk.  Seeing the three holes, he likened them to the Trinity, and when upside-down, it reminded him of arms crossed in prayer, as some areas of the world do.  During the Lenten season, my CCD class has to eat pretzels for a snack instead of cookies or animal crackers as a Lenten "sacrifice".

Now, you could go to the store and buy a bag of pretzels, or you could buy a box of frozen soft pretzels.  OR you could make your own:

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar. 

 

 

These are best when right out of the oven (ohhhhhhh, heavenly....) but cover them with a towel and they still taste good in the morning - just warm up in the toaster oven.

 

Recipe from allrecipes.com.

 

~Meggy