Amazing Pretzels [for Lent]
From tinydormkitchen 14 years ago
- 30 min prep to make
- Serves 30
For over 1500 years, it has been Catholic tradition to fast and be a vegan for the Lenten season. Pretzels were begun as a bread-like substitute during the spring because they did not require milk, eggs, or butter. Read more My recipe includes an egg for an aesthetic gloss and to help the salt stick. If you are vegan or a strict traditional Catholic... you can leave this out. The following is an old family recipe that's been passed for generations but has been modified through the decades according to personal tastes [ie. when it came with an ancestor to America sugar was added- when Catholic Lenten restrictions were lightened an egg was introduced]. See less
Ingredients
- 1 1/2 cups warm water shopping list
- 1 pkg. active dry yeast shopping list
- 1/2 tsp. sugar shopping list
- 1/2 tsp. salt shopping list
- 4 1/2 - 5 cups of flour [white or wheat- I like white] shopping list
- **1 beaten egg shopping list
- ** course (Kosher) salt [to top] shopping list
- ** optional shopping list
How to make it
- Mix salt, sugar and yeast together and sprinkle into water- stirring lightly until it dissolves. SLOWLY mix 4.5 cups of flour and form a ball with the dough.
- Knead dough for a several minutes- [*if you've never made bread before- it shouldn't stick to fingers very much- if it does add some more flour.]
- Put dough in a large bowl and let it rest for an hour or more [I cover it with a wet dish towel and put it on top of the stove while the oven is pre-heating].
- Roll out dough and cut into strips about 1/2 inch thick and 6 inches long. Roll the dough strip - applying light and even pressure with the palm of your hands [flat up against the counter- as if typing @ key board.]
- Create pretzel shape ["form loop with ea. strip, cross, and twist into shape" - have grandma show you]... you can find a how to diagram online- esp. youtube if you don't know how to "form the shape".
- Place pretzels, on a cookie sheet and *lightly brush with beaten egg. *Sprinkle with course [Kosher] salt Bake @ 425° F. for 12-15 minutes. Remove with caution and let cool. Serve during Lenten Season [between Ash Wednesday and Easter].
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