The Early Christians did not eat any dairy products during Lent. So one of the popular things to make and eat during Lent were pretzels as they are made mostly of flour, water and salt. My girls and I started making pretzels on Ash Wednesday and now have it as our special treat on Fridays during Lent.
The shape of the pretzel symbolizes how the early Christians used to pray, with the arms folded across their chest. So they are also a fun visual reminder to little ones to say their prayers!
I have tried several recipes for homemade pretzels, but our favorite comes from one of my favorite liturgical cooking sites: Catholic Cuisine. Get your kids involved with making the dough, shaping the pretzels and (my kids favorite part) brushing on the egg white and shaking on the salt. Enjoy!
1 tablespoon honey or sugar
1 1/2 cups lukewarm water
1 envelope active dry yeast
1 teaspoon salt
4 cups flour (I make mine with half white, half whole wheat sometimes)
Coarse or kosher salt
1 egg, beaten
Add the honey to the water; sprinkle in the yeast and stir until dissolved. Add 1 teaspoon salt. Blend in flour, and knead the dough until smooth. Cut the dough into pieces. Roll them into ropes and twist into pretzel shapes. Place pretzels on lightly greased cookie sheet. Brush them with beaten egg. Sprinkle with coarse salt. Bake at 425 for 12 - 15 minutes - or until the pretzels are golden brown.
1 tablespoon honey or sugar
1 1/2 cups lukewarm water
1 envelope active dry yeast
1 teaspoon salt
4 cups flour (I make mine with half white, half whole wheat sometimes)
Coarse or kosher salt
1 egg, beaten
Add the honey to the water; sprinkle in the yeast and stir until dissolved. Add 1 teaspoon salt. Blend in flour, and knead the dough until smooth. Cut the dough into pieces. Roll them into ropes and twist into pretzel shapes. Place pretzels on lightly greased cookie sheet. Brush them with beaten egg. Sprinkle with coarse salt. Bake at 425 for 12 - 15 minutes - or until the pretzels are golden brown.
