Lenten Pretzels

A couple of weeks ago, when we were still able to meet in Church, Jamie told us about how pretzels came to be. The tradition goes back quite a long way. The dough, made from water, salt and flour, and a bit of yeast, reflects some early Christians refraining from eating dairy products during Lent. The shape represents two arms crossed in prayer.

If you are safe at home, with not too much to do (I find I'm completely swamped with emails from people and little chores and projects around the house, so if you choose to ignore this, that's ok!) I'd like to share this recipe for pretzels that we have made at Church in the past:

Mix in a big bowl:

1 pkg (15 ml) yeast (I use quick rise, but ordinary should work too)

15 ml. sugar

5 - 15 ml salt (depending on your tastes. I find 15 ml makes it too salty for me)

375 ml warm water (in a glass measuring cup, microwave 1 minute, or heat in a pot on the stove)

Stir in:

4 X 250 ml (4 cups) white flour

Knead on a lightly floured surface until smooth.

Cut dough into pieces. Roll the dough with your hands into worm shapes, then cross the ends over to make a pretzel shape.

If you wish, brush the pretzels with one beaten egg and sprinkle with coarse salt.

Put the pretzels on a cookie sheet and bake at 400 F. for 12 - 15 minutes or more; less for skinny pretzels, more for fat fluffy pretzels.

Have fun. Hope it isn't too long until we all get to see each other again. Have you made a little worship space in your house? If you join us for Zoom Church tomorrow, make sure you have a candle ready to light at the beginning of the service, to remind us that Jesus is always with us.   

Blessings,

Shirley