Baking Pretzels

According to tradition in Italy, a young monk in the year 300, was preparing the monks’ Lenten meal of bread. This was usually just a mixture of water, flour, and salt. As a reminder to his fellow brothers in the monastery, he rolled the dough into strips, and then folded each strip into a shape bearing similarities to crossed folded arms over the chest in prayer.

Hence, these breads became known. as bracellae,the Latin word for “little arms.” From this word, the Germans derived the word bretzel which has since mutated to the familiar word pretzel.

Traditional Pretzels

Prep Time: 2 hrs 10 mins

Cook Time: 20 mins

Total Time: 2 hrs 30 mins

Servings: 12 pretzels

 

Ingredients

4 cups Atta/00 flour

2 teaspoons salt

1 teaspoon sugar

1 cup lukewarm water

2 pkgs active dry yeast

3 tbsp butter

Coarse salt for sprinkling

Soda Bath

1/2 cup baking soda

0.95l water

Instructions

  • Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the centre of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
  • Add the softened butter to the mixing bowl and knead everything to a smooth dough. (The dough hook on the Kitchenaid for about 6 minutes on speed #2 works as well, but add a tablespoon of additional water) Remove the dough hook and let the dough rest for 30 minutes.
  • Cut the dough into twelve equal parts, then roll each piece on the table (don’t flour the surface, you shouldn’t need it) to a tube about 40cm. The dough should not get too warm as you roll it out, or it might tear.
  • Twist the long tubes by crossing the left side over the right.
  • Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
  • Preheat the oven to 200 degree Celsius.
  • Fill a large pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. The baking soda will look like it is boiling up. Be careful of eruptions.
  • Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Place them on a baking sheet lined with parchment paper.
  • Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes.
  • Enjoy and give thanks to the Lord!

PRAYER

We beg you, O Lord, to bless these breads which are to remind us that this time is a sacred season of penance and prayer. For this very reason, the early Christians started the custom of making these breads in the form of arms crossed in prayer. Grant us, we pray, that we too, may be reminded by the daily sight of these pretzels to observe the holy seasons with true devotion and great spiritual fruit. We ask this through Christ our Lord. Amen.

 

By Brian Bartholomew Tan