About once a month, we bake pretzels on Sunday afternoon. We have nothing on the calendar for today, so this will be a pretzel day, I've decided. Once I've made two big pots of soup - chicken noodle for the omnivores and spicy black bean soup for the vegetarians - I will clean the kitchen and the fun will begin.
I will make a big double batch of pretzel dough, divide it by five and give everyone enough dough for several large pretzels. I'm the non-creative pretzel maker in the bunch, always trying to perfect a quick, simple twist into the perfect pretzel shape. The kids tend to use their imagination, creating various symbols and character. Little Tanka tends to make a lot of 'Snakes" or "blobs."
These are not your typical pretzel shop creations, golden and heavily salted, but they are fresh from the oven, made and home, and whole lot of fun!
Soft Pretzels (single recipe)
- 1 package active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups flour
- 1 egg
- Salt for sprinkling on the pretzels
Preheat the oven to 425 degrees F. Dissolve the yeast in warm water. Add the sugar, salt and flour, and mix until dough starts to form ball. Knead until perfectly smooth, on a floured surface. Roll into long strand and form pretzel or other shape. Place shaped dough on greased baking sheet.
Brush with beaten egg white and sprinkle with salt. Bake for 12 to 15 minutes.
photo by Aisling, Fall 2006