SOFT PRETZELS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pkgs. dry yeast
2 cups warm water (105 degrees – 115 degrees)
1/2 cup sugar
2 tsp. salt
1/4 cup margarine, softened
1 egg (at room temp.)
7 cups unsifted flour (about)
1 egg yolk
2 tbsp. water
Coarse salt
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Directions: |
Directions:Dissolve yeast in warm water. Stir in sugar, salt, margarine, egg and 4 cups flour. Beat until blended. Stir in enough flour to make a stiff dough.
On floured board knead until smooth and elastic, about 8 – 10 minutes. Place in a greased bowl; turn to grease top. Cover tightly and refrigerate 2-24 hours.
On floured board divide dough into 32 equal pieces. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel. Place on greased baking sheets.
Combine egg yolk and water; brush pretzels with mixture. Sprinkle with coarse salt. Cover; let rise until doubled about 30 minutes.
Bake at 400º 15 minutes or until done. Remove from sheets and cool on wire racks. |
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Personal
Notes: |
Personal
Notes: VERY EASY TO MAKE.
I obtained from Fleischmann's Yeast in Cucamonga, CA in the 1970's and baked these for my children for Lent to symbolize arms crossed in prayer.
As early as 610AD at a monastery somewhere in Europe, where monks used scraps of dough and formed them into strips to represent a child's arms folded in prayer. The three empty holes represented the Trinity. The monks offered the warm, doughy bribe to children who had memorized their Bible verses and prayers. The monks called it a Pretiola, Latin for little reward.
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