Lenten Soft Pretzels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. dry yeast
1 tbsp. sugar
1½ cup warm water (approx. 100 degrees)
3 c. white whole wheat flour
1 c. all purpose flour (or any flour you wish)
1 tsp. salt
Water Bath:
about 4 c. very hot (near boiling) water
4 tbsp. baking soda
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Directions: |
Directions:* Mix water, yeast, and sugar; let stand 5-10 minutes until creamy. Add flour and salt. Using dough hook on my mixer I knead for 5-8 minutes until dough is pulled together and uniform; let rise until doubled (about ½ hour).
* Mix hot water and baking soda in a wide pot and bring to simmer.
* Punch down dough and cut into 12-18 pieces, depending on the size you'd like your pretzels. Roll out until the thickness of a pencil and shape into pretzel. Dip into water bath for 20-30 seconds; place on baking sheet (oiled, nonstick, or lined with parchment).
* Bake at 425º approximately 8-10 minutes until golden.
* If desired brush with melted butter and sprinkle on coarse salt, cinnamon sugar, or any other topping. |
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Personal
Notes: |
Personal
Notes: According to a tradition, in the early 600s a young monk in Italy was preparing a special Lenten bread of water, flour and salt. To remind his brother monks that Lent was a time of prayer, he rolled the bread dough in strips and then shaped each strip in the form of crossed arms, mimicking the then popular prayer position of folding one’s arms over each other on the chest. The bread was then baked as a soft bread, just like the big soft pretzels one can find today. Because these breads were shaped into the form of crossed arms, they were called bracellae,the Latin word for "little arms." From this word, the Germans derived the word bretzel which has since mutated to the familiar word pretzel.
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