As to Lenten foods, the fasting at this time once even precluded the eating of eggs and fats, so the chewy pretzel became the bread of the Season. They have always been a Christian food, ever since Roman times, their shape being the creation of monks. The 3 holes represent the Holy Trinity, & the twists of the dough represent the arms of someone praying. Below is a recipe for the large, soft and chewy pretzels that Topher likes to make:
1 Package dry active yeast
1 cup lukewarm water (110 Degrees)
1 TBSP Sugar
1/2 teaspoon salt
2 TBSP Softened butter
3 cups flour, divided in half
2 TBSP baking soda
coarse salt
Place the yeast, water, salt and sugar into a small bowl and whisk until the yeast is blended. In a large bowl, blend the butter with half of the flour. Add the yeast mixture adn stir until blended, then add teh rest of the flour and continue to knead until the dough loses its stickiness. Let the dough rest and rise for about 20 minutes.
Divide the dough in to 12 pieces and roll into ropes about 15 inches long. Twist into a pretzel shape, firmly pinching the ends together. LEt the dough rest for about 10 minutes.
Meanwhile, heat a large pot of water to boiling, then add baking soda and reduce to a simmer. Add the pretzels, a few at a time, adn cook for about 1 minute on each side. Drain and place on a baking sheet. Sprinkle with coarse salt and bake in a 475 degree oven for 12 minutes.
Yummy!
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