Easter Soft Pretzels (Easter Bread Recipes) | Holiday And Entertaining

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2009

Easter Soft Pretzels (Easter Bread Recipes)

A soft pretzel recipe submitted by one of our regular recipe contributors, Dae Thompson of Marietta, Georgia. Dae relates a wonderful background story to this fine and timely recipe:

Greetings!

I thought this recipe would be timely for the Spring/Easter season. As a girl growing up in NYC, there was a pretzel vendor on every street corner. I missed them so much that I had to find a recipe to make them here in GA. Here is the best result of my search.

Pretzels were invented about 610AD by a Monk who had chosen to devote his life to God. The Monk was preparing the unleavened bread for Lent, the Christian period of fasting and prayer before Easter. This was a simple bread made of flour and water because no lard or dairy products were eaten during Lent.

While preparing the bread, the Monk came up with the idea for the pretzel. Christians at that time prayed with their arms folded across their chest, each hand on the opposite shoulder. The Monk thought that if he could use the leftover dough scraps by rolling it out into a strand and shaping it, he could use the pretzels as a treat for the children who recited their prayers. He named his creation “pretiola” which is Latin for little reward.

2 tbs. warm water, plus 1 1/3 cups warm water

1 pkg. dry yeast

1/3 cup brown sugar

5 cups all purpose flour

2 qts. water

1/2 cup baking soda

Kosher salt

Mustard, as an accompaniment, if desired

1. In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar.

2. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball.

3. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.

4. Preheat oven to 475*F. Grease 2 sheet pans with shortening. Bring 2 quarts of water and the baking soda to boil in a large dutch oven.

5. Cut dough up into golf ball size pieces.

6. Roll each ball into 1/2-inch thick ropes to about 12-14 inches long.

7. Form a U then cross the ends, twisting at the middle.

8. Fold the ends back down to meet the U (which is now an O) and press to secure the dough ends by pressing the ends into the loop.

9. Drop a pretzel into the boiling water for 30 seconds then fish it out with a spider or small sieve, drain and place it on the greased sheet pan.

10. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 10-15 minutes or until golden brown.

11. Rotate pan halfway through baking for best browning.

Makes about 20 servings.

Comments

zyra

pray is always a great word to know, if you want to know the deeper meaning of this word see the site below you can get more information.

zyra
www.skilch.com

Sunday 04 March 2012, 17:49

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Joseph

I’m impressed. Very informative and trustworthy blog does exactly what it sets out to do. I’ll bookmark your weblog for future use.

Joseph
www.joeydavila.com

Wednesday 09 May 2012, 17:35

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