Pretzels in Lent?
Yes, absolutely pretzels in Lent! And it is a tradition dating back to the 600s, if not earlier. Christians in the Western church of the time—the Latin Catholic Church—were challenged to fast from meat, dairy, and eggs through the season of Lent.[1] Breads made using only flour, salt, and water were embraced as a popular Lenten alternative, and somewhere along the line someone began the practice of shaping the bread into the twisted form. This was meant to mimic the arms of a monk crossed in prayer, and in fact the word “pretzel” is derived from an old German word that means “little arms.”
The recipe we’re using does include just a tablespoon each of butter and sugar, but the idea remains the same; a simple bread, bathed in a baking soda bath and then baked in the oven until golden brown on the outside and soft and chewy on the inside. This recipe suggests serving with the pretzels with warm cheese sauce, but to be more authentic (and Lenten…) forgo that and serve with various mustards!
And as you’re enjoying your pretzels, you might also note that many branches of the Orthodox Church continue to observe a Lenten fast from meat, dairy, and eggs, right to this day.
Easy Homemade Soft Pretzels
Click here to download this recipe in PDF format
Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Yield: 12 pretzels
Ingredients
1 and ½ cups (360ml) warm water (lukewarm– no need to take temperature)
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 Teaspoon salt
1 Tablespoon brown sugar or granulated sugar
1 Tablespoon unsalted butter, melted and slightly cool
3 and ¾ to 4 cups (460-500g) all-purpose flour, plus more for work surface
coarse sea salt for sprinkling
For the Baking Soda Bath
½ cup (120g) baking soda
9 cups (2,160ml) water
For pictures, a bit more by way of instruction, and a video of how to fold them into their traditional shape, go to https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/
Instructions
1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add ¼ – ½ cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
7. Bake for 12-15 minutes or until golden brown.
8. Remove from the oven and serve warm. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).