Tuesday, March 30, 2010

Lenten Pretzels

I made pretzels last week, as a treat (because I finally found a reliable source for white spelt flour).

They were delicious.  Just what simple Lenten pretzels should be--doughy and salty and a bit chewy, and perfect with a big bowl of vegetable soup!

I even had a little sparrow to keep me company while I worked!

Lenten Pretzels

4 c white flour
1 T yeast
1 T sugar
1 tsp salt
1 1/4 c water

Preheat oven to 425.

Add all dry ingredients (including yeast) in mixer bowl and combine well.  With mixer on, slowly add water until smooth dough forms.

Turn onto wooden surface and divide into 8 parts.

Shape each part into a pretzel (pretzels can be thick and puffy or thin and spread out--just make them all the same or they won't all bake evenly) and place on parchment-lined cookie sheet.

Brush with egg white (or: water + cornstarch mixture) and sprinkle coarse salt over all to taste.

Bake at 425 degrees for 12-15 minutes.

Best enjoyed warm :) 


  1. I wish I had known the cornstarch and water trick for my pretzels.

  2. The cornstarch (I actually used Ener-G egg replacer) works to stick the salt on, but it doesn't brown the tops of the pretzels.. not like an egg wash would. Butter browns a bit, but not the same way egg does. I don't know what would work for that. Ideas?