One of the traditional foods that Catholics have eaten during times of fasting has been the classic-shaped pretzel. Though pretzel-like breads existed before this, during the Middle Ages, a monk took this bread and twisted it into the shape we are familiar with today. The shape itself is symbolic. The crossed arms of the pretzel represent a position of prayer typical to the Middle Ages. Today, a child approaching the sanctuary while everyone else receives the Eucharist crosses their arms over their chest to indicate that they are not yet ready to receive Christ. Additionally, the three sections of the pretzel are symbolic of the Trinity. They served as a reward for his students, and were very practical during times of fasting. If you skip the egg wash, they were a fasting and abstinent compliant food.

This recipe is fairly quick to whip together, about 30 minutes from start to finish. Enjoy this on days of fasting and abstinence, such as throughout the Lenten and Advent seasons, and the Ember and Rogation Days! Anything bread-related would be especially fitting for the summer Ember Days when we pray for the wheat harvest!

Baked Soft Pretzels

We typically make this recipe with an unbleached all-purpose flour, but we’ve made it with freshly ground whole-wheat flour, too. You can substitute white sugar for brown, maple, or unrefined cane sugar, and you can also use maple syrup. If using maple syrup you will want to use 2 Tbsps., and you may need a bit more flour to adjust for the added moisture.

• 1 ½ c. warm water
• 1 package active yeast (2 ¼ tsp yeast)
• 1 tsp salt
• 1 Tbsp sugar
• 4-4 ½ cups flour
• 1 lg. egg (optional)
• Course sea salt (optional)

1. Preheat oven to 425 F
2. Line baking sheet with parchment paper.
3. In a large bowl, dissolve yeast in water. Stir with spoon until fairly well mixed. Add salt and sugar, mix.
4. Slowly add flour, one cup at a time. Mix with wooden spoon until thick. Add flour until dough is no longer sticky. (You may need to work it with your hands until it is no longer shaggy or sticky.) Once it forms a somewhat smooth ball, it is ready to knead.
5. Knead on lightly floured surface, about 5 minutes. Shape into ball. Cut ball into 12 equal sections (like slicing a pie).
6. Roll dough segments evenly into a rope (about 20”).  (If you are having a difficult time getting the dough to length, you can gently work and pull it until it reaches the desired length.)
7. Twist dough into pretzel shape. Grab both ends, and bring towards each other, leaving the middle of the rope on the counter. Cross ends, and twist twice. Spread ends apart, and press onto the portion of the rope that remained on the counter. If the loops of the pretzel are tight, you can gently stretch the pretzel.
8. For egg wash: Beat egg in shallow dish. Dunk pretzel into egg wash on both sides. Put on lined baking sheet and sprinkle with salt (course sea salt works great). Bake 10 minutes at 425 F. Turn oven to broil and bake 5 minutes more. Let rest several minutes before serving.

Enjoy!

In Christ,
Danielle