These delicious soft pretzels are a ‘highlight’ of our Lent. We usually make them on Ash Wednesday and all the Fridays of Lent.
Pretzels have a significant spiritual meaning. They get their shape from the crossing of arms across the chest–the usual form of prayer of early Christians. They are made of simple flour and water as–up until recently–no eggs, meat, dairy products (cheese, butter, cream) were eaten during Lent.
Pretzels were originally called bracellae (little arms), and the German Christians came up with the word “pretzel” from that.
With all of that in mind (or not!), enjoy our family’s pretzel recipe!
Giant Soft Pretzels
- 2 cups very warm water (110-120 degrees F)
- 4-6 cups flour
- 1/3 cup brown sugar
- 1 Tablespoon active dry yeast
- 1 teaspoon salt
- 2 quarts boiling water
- 1/2 cup baking soda
- Coarse salt
-Proof yeast in water and sugar
-Add flour and salt
-Knead to the proper consistency (8 minutes)
-Rise for an hour
-Turn dough onto a lighted floured surface
-Divide into 8-12 equal pieces
-Roll each ball into a 20-inch rope
-Form into pretzel shape
-Bring water and baking soda to a boil
-Slip pretzels into boiling water (1-2 at a time)
-Boil for 10-15 seconds
-Remove with a slotted spoon
-Drain
-Place pretzels on greased baking sheets
-Lightly brush with water (or egg bath)
-Sprinkle with coarse salt
-Bake in a hot (425 degree F) oven for 8-10 minutes until golden brown
Other also read:
Recent Comments