Soft Pretzels

Legend is that monks first invented pretzels because they made their rolls in the shape of arms folded in prayer.  In search of a Lenten tradition that went beyond candy and Easter grass, we started our pretzel making tradition when Eva was born.  Arms folded in prayer.  Yes, that seems to sum up Lent quite well.

Lest you think this holy family of ours has it down, I quizzed Eva before we made them about why we do it, and she said...

"Because Jesus died on the cross and rose again.  And because its leap year."

Ah well, they sure are tasty anyway.

Here's how...

Use a kitchen aid mixer if you can...

1 1/2 c. warm water
1 1/2 Tbsp. active dry yeast
1 Tbsp. brown sugar
1/2 tsp. salt
4 c. flour
kosher salt or sea salt (for topping)
4 Tbsp. melted butter (for topping)

Pour the warm water into the mixer and combine it with the yeast and brown sugar.  Let it sit and wake up for 5 minutes.  Mix in the salt and 2 c. flour.  Gradually mix in the remaining flour.  Knead for 5 minutes or so.  Let it sit in a warm spot and rise for an hour or so.  Divide the dough into 8 balls and let it rise for 5 minutes longer.  Make it into 8 ropes and form those ropes into pretzel shapes.  Brush it with a mixture of 1/2 c. water and a dash of sugar (to make the salt stick).  Sprinkle salt over the top.  Bake for 12ish minutes at 350 degrees.  Immediately after you remove them from the oven, brush them with the melted butter.

Mara, Adam, and Libby got in on the fun

They swell to about 3 times this size.  

Happy pretzel making!  And happy leap year!