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Sunday School
Lenten
Pretzels:
(4)
March 16, 2003
The
Sunday School had a great time preparing for, and hosting the Coffee Hour
last Sunday. Here is a little
background on pretzels and the recipe.
Making
and eating pretzels can draw even the youngest family members into the
Lenten observance. Legend
says monks during the fifth century baked the first pretzels and gave them
to children as a reminder to pray and as a reward for learning their
lessons. Pretzels became very
popular during Lent because no fat, butter or eggs are used to make them. Additionally, pretzels are twisted in the shape of arms
crossed in prayer, a reminder of the importance of prayer.
Lenten
pretzels recipe:
(Modified
from: Remember
and Rejoice, Reflections and Activities for Lent through Easter by Sue
Kirk and Sally Wilke, Augsburg Fortress)
11/4
teaspoons fast rising yeast
21/4
cups flour
1/2
teaspoon sugar
3/4
cup warm water
1
egg, beaten
coarse
salt
Mix
yeast, sugar and one cup of flour together.
Add water. Stir to
mix. Pour in remaining flour.
Mix well. Knead for 6
to 7 minutes. Allow to rise
for at least 15 min. Cut into
about 16 pieces and roll into snake shapes.
Bend over the ends and pinch together to make pretzel figures.
Place on cookie sheet 1 ½” apart.
Brush with beaten egg and sprinkle with coarse salt.
Bake at 4500F for 10 minutes.
Enjoy!
Alternatively,
omit egg and salt, brush pretzels with melted butter and sprinkle with
cinnamon sugar after baking. Regular
dry yeast can be used to replace fast rising yeast.
Stir together 3/4 cup warm water, 2 tsp
yeast, and 2 tsp sugar. Let
stand for one hour. Add
flour, knead, and then follow directions in recipe above.
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