soft pretzels

The pretzel is shaped like someone with their arms folded in prayer! It is a traditional Lenten food in central Europe. The German tribes who invaded Rome called the bracellæ "brezel'" or "prezel." Pretzels are traditionally eaten throughout Lent, and in some places are especially associated with Saint Joseph's Day [March 19] which usually falls within Lent. We love eating them anytime of year!

Combine in a mixing bowl:
1 cup warm water

1.5 Tablespoons active dry yeast

1 tsp sugar

Add and beat at least 3 minutes:
1 1/2 cups flour

2 Tbsp soft butter

1/2 tsp salt

1 Tbsp sugar

Stir in 1 1/4 cups sifted all purpose flour and knead until the dough loses its stickiness.

Let the dough rise in a covered greased bowl until it is doubled in bulk (this is called "proofing" the dough). Punch down and divide it into 12 pieces. Roll each piece into a long rope and form it into a pretzel shape (kids love this part!). Place the pretzels on a greased baking sheet and let them rise until almost doubled in bulk. Preheat oven to 475°F.

In a large non aluminum saucepan, prepare a boiling solution of
4 cups water
5 tsp baking soda

With a slotted spoon, carefully lower the pretzels into the water and boil about 1 minute or until they float to the top. Return them to the greased sheet. Sprinkle them with coarse salt. (Sea salt or Kosher salt.) Bake the pretzels until they are nicely browned, about 10-12 minutes. Pretzels are best when eaten while still warm, but they may be stored in an air tight container for up to a week, or frozen. (Makes twelve 6 inch pretzels, or more smaller ones)