My daughter brought this recipe home from her Sunday school program. They're easy and tolerant. For example, mine rose for 4 hours because I couldn't get to them, and one batch cooked nearly 2x as long as they should have because I turned off the oven but forgot to remove them. All edible still. I just recommend that you tuck the "arm-ends" under or they look a little, um, unappetizing when baked.
As my daughter summarized: They weren't the best, but they were pretty good and I liked making them.
Recipe and story, courtesy of Creative Communications for the Parish (c).
"Many years ago, an Italian monk made a simple bread to remind his brother monks that Lent was a time of prayer. He rolled bread dough in strips and shaped them in the form of arms crossed over the heart in a prayerful gesture. These little breads were called bracellae, the Latin word for "little arms." From this word came the German word bretzel, and our word pretzel."
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1 1/2 c warm water
1 pkg active dry yeast
1/2 t sugar
1/2 t salt
4 1/2 to 5 c flour
1 beaten egg
coarse (kosher) salt
Pour water in bowl. Stir in yeast, salt and sugar to dissolve. Mix in flour and form a ball. Knead. Let rest 1 hour. Roll dough into strips about 1/2in x 6in, or to desired size. Fold into pretzel shapes and place on lightly greased cookie sheet. Brush lightly w/egg and sprinkle w/salt. Bake 425 for 15 min. Makes 2 1/2 dozen.
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