Welcome to my frugal balcony again. I hope pretzels are noticed here.
When having a snack, cappuccino creates additional bonus. While investigating about Pretzels I have found their origin back in Early Middle Ages. Monasteries were the places where these creations came from. Italian, not German as I thought. Pretiola „little rewards“ were given to children who learned the prayers, according to text I have found on web. When praying, Christians folded their hands across the chest with hands touching the opposite shoulder as Ms. Ann Marie Pellegrino writes. Looking back, it seems they were popular very much since Pretzel became an emblem for Baker’s Guild all over Europe.
Nowadays, Pretzels are known to be sold in many sizes and in many occasions, suiting the market requirements. Anyway, the best ones are homemade.
If you find this recipe in winter, any free weekend afternoon, enjoy with family or friends or blanket on the sofa.
- 2 cups flour
- 5 Tbsp unsalted butter or lard
- Salt to taste
- 2/3 Tbsp fresh yeast
- 1/3 cup + 4 tsp warm milk
- 1 egg + 2 Tbsp water for egg wash
Mix flour, butter (lard), salt, yeast and milk and make a dough on a table.
Let it rest for one hour.
In the meantime, prepare two flat baking dishes and cover them with baking paper.
Separate the dough to have four smaller ones and roll one using rolling pin to have flat surface approx. 0,8 inch thick.
In a little bowl, mix egg with water to prepare egg wash.
Cut the pretzels' shapes and lay them to the baking dish.
Egg wash them and garnish with seeds to taste (sesame, flax, sunflower …)
Bake at 195 C / 383 F, for 15 minutes.
While first round is baking, prepare the second dish, cutting the pretzels using the second dough.
Repeat the process until the dough completely used.