Fasting: Lenten Pretzels

Here is an idea for a fun baking project that also is a illustration of the church’s tradition of fasting and praying during Lent.

The basic idea of a fast is to refrain from something in order to free up your mind, heart and time for greater attention to God. By the 4th century, food-based fasting was observed during Lent. People avoided meat, cheese, cream, butter, milk and eggs. There are non-food based forms of fasting too - more on that in a future post!

By the 5th century a tradition of eating small breads made simply from flour, water, and salt was practiced. The little breads were rolled and twisted to represent crossed arms over the chest (a traditional posture of prayer) as a visual reminder that this was a time of prayer. The breads were called “little arms” in Latin. Later, the Germans gave them the familiar name we use today: “pretzel”.

Soft Pretzel Recipe

Ingredients:
3 cups flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon (or package) instant yeast
1 cup water
Coarse salt for the tops

Instructions:
Mix the flour, sugar, salt and instant dry yeast in a large bowl.

Heat the water to lukewarm and gradually add to the dry ingredients, stirring for 2 minutes. Add 2-3 tablespoons more of warm water as needed to make a rough dough that holds together. Knead for 5 minutes until smooth. Place in an oiled bowl, cover and let rise in warm place for half an hour (it will almost double). 

Divide dough into 12 pieces and roll each into a 15-inch rope. Form into pretzel shape and place on oiled baking sheet. Let rest for 10 minutes and then brush with water and sprinkle with salt. Bake at 375 degrees Fahrenheit for 12-15 minutes or until golden.