Tuesday, February 27, 2007

Lenten Pretzels

(from A Continual Feast by Evelyn Birge Vitz) H.T: Danielle Bean

1 Tablespoon honey or sugar
1 1/2 cups warm water
1 envelope or 1 Tbs. active dry yeast
1 teaspoon salt
4 cups flour
Coarse salt or herbs or poppy seeds
1 egg beaten with 1 Tbs. water

Dissolve the honey in the water; sprinkle in the yeast. When the yeast is active, add 1 tsp salt and the first cup of flour. Stir well and blend in the remaining flour. Knead the dough till smooth.

Cut the dough into pieces. Roll them into ropes and twist into pretzels shapes. Place the pretzels on lightly greased cookie sheets and brush them with the beaten egg and sprinkle with salt or herbs. Makes about eight pretzels. Bake at 425 degrees F for 12 to 15 minutes or until golden brown.

We loved these with the honey sweetener and sprinkled with sage.


Esther said...

Am I glad I found this blog. I was looking for Catholic cooking or recipe blogs for my new cooking blog.
I will be adding your link to it.

Ladybug Mommy Maria said...

Oh, these are pretty pretzels.

We might do this tomorrow!


E Caughron said...

Why is it that during Lent so much bread gets baked in different forms? I think in our house it is my way to fill up six kids (oldest three are boys) and a husband who are lacking dessert at the end of the meal. Homemade breads are always such a treat at this time.

Suzanne Temple said...

Oh, I agree erin, I think men have a hard time going without meat and dessert as well. Homemade bread is a good, wholesome, and filling substitute. Enjoy!