Recipes for Lent: Soft Pretzel

The Pretzel is the traditional Lenten food. It can be eaten on its own as the main course of a small meal on a fast day, or is a good side at larger meals instead of serving bread. Pretzels go especially well with meatless soups.

2 (.25 ounce) packages active dry yeast
2 cups warm water
1/2 cup unbleached sugar
2 teaspoons salt
1/4 cup butter, softened
1 egg
6-1/2 (may vary slightly) cups whole wheat flour
1 egg yolk
2 tablespoons water
coarse salt (optional)

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter, and egg. Stir three cups of whole wheat flour, and mix until smooth. Add 1 more cup of flour, stir and then knead in more flour until the dough is stiff and malleable. Cover bowl tightly with foil, and refrigerate for 1 day.

Punch dough down, and then divide and place on a lightly floured. Cut each half into strips, and then roll the strips into roughly 20" ropes. Shape ropes into traditional pretzel shape and place on lightly greased baking sheet.

In a bowl, mix egg yolk and 2 tablespoons of water, and brush mixture over pretzel shaped ropes. Coarse salt may be sprinkled on top if desired. Let stand for 30 minutes, then bake at 400 degrees for 15 minutes or until brown.

There is also another recipe at Fisheaters that you can find here.

Pairs well with soups and beer.