The pretzel has great historical and spiritual significance. As the faithful in the old Roman Empire kept a very strict fast all through Lent — no dairy products, eggs, or meat — they made small breads of water, flour, and salt to accompany their simple meals of fish, fruit, and vegetables. To remind themselves that Lent was a time of prayer, they shaped the breads in the form of arms crossed in prayer. The Latin word bracellae, "little arms," eventually became the Germanic "pretzel."
|• 1 pkg. dry yeast
• 1 1/4 C. warm water
• 1 tsp. salt
• 1 tbsp. sugar
• 4 C. flour
• 1/4 C. melted butter
• 1 beaten egg
Dissolve yeast in water. Add salt and sugar.
in flour. Knead dough until smooth.
small pieces. Roll into ropes and twist into pretzel
Place on lightly greased cookie sheets.
Brush pretzels with beaten egg.
coarse salt if desired.
Bake at 375° F about 15 minutes.
| — Recipe by Jackie Lindsey
|• 2 tbsp. honey
• 1 C. warm water
• 1 envelope Rapidrise yeast
• 1 tsp. salt
• 3 C. flour
• 1 egg, beaten
• coarse salt
• sesame seed
• Mrs. Dash seasoning
Soften yeast in the warm water. Add the honey
and 1 tsp. salt.
Blend in the flour. Turn out dough on a lightly floured surface and knead until
smooth, about five minutes.
Roll the dough into ropes about 18" long and shape into pretzel
shapes. Place on lightly greased cookie sheet. Brush with beaten egg.
Sprinkle with coarse salt or
use sesame seed and Mrs. Dash non-salt seasoning.
Bake at 425° F for 12 to 15 minutes until the
pretzels are golden brown.
Yield: 10 to 12 pretzels.