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I just love walking in a mall and smelling the Big Soft Pretzels, so I decided to try making them.
Making pretzels was not near as hard as I had thought. I let all my kids create their pretzels.
They enjoyed making them, especially my special needs son. Caleb does not use his left arm. After helping him roll the dough into a long rope, he was able to cut it into inch size pieces to make pretzel bites. He enjoyed being able to make pretzel bites all by himself. I hope you try this recipe with your children. Not only will they taste great, but you will be building memories in your kitchen that will last a lifetime. With each activity that we do, I try hard to use the activity to remember something from God’s Word. Talking about the legend of Pretzels was an easy way to bring up the Word of God. Charles Swindoll said, “Everyday of our lives we make deposits in the memory banks of our children.” Let’s be diligent to make a point to create great memories while passing down the Word of God.Legend of Pretzels – The pretzel is believed to be invented by an Italian Monk, who lived in the 6th century. The legend is that the shape of the pretzel represents arms crossed in prayer and the three holes in the pretzel represent the Trinity (Father, Son, and Holy Spirit). The Monk gave these to children as rewards. Some historians claim that the pretzel is the world’s oldest snack.
Two packs (1/4 ounce each) active dry yeast
1 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
1/2 cup sugar
1/4 cup butter, melted
Two teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour (save 1/2 cup of flour to knead into the dough)
One egg white mixed with two tablespoons cold water
Warm the milk and water to 110 degrees. In a large bowl, combine the milk, water, and yeast. Let the yeast, water, and milk mixture sit for 10 minutes. Next, add the sugar, butter, salt, and a whole egg.
Add 2 cups of flour and beat until smooth. Stir in the remaining flour until it forms a soft dough (about 6-1/2 cups of total flour). Turn the dough out on a surface that has been floured. Knead in enough of the remaining cup of flour to make a moderately stiff dough. The dough should be smooth and elastic, about 6 to 8 minutes of kneading.
Place the dough in a well-greased bowl. Turn the dough over in the bowl to grease all sides of the dough. Cover and refrigerate at least 2 – 24 hours. For a quicker rise, place dough in a warm, dry place until it has doubled; about 1-2 hours. After rising, turn onto a lightly floured surface; divide into fourths.
Cut each fourth into four pieces for a total of 16 pieces.
Roll each piece into a 22-inch rope.
Shape each rope into a pretzel.
Dissolve three tablespoons of salt in 2 quarts of boiling water. Lower 2 to 3 pretzels into the boiling water. Boil for 2 to 3 minutes, turning once.
Place the pretzels on a paper towel to drain for a few seconds. Next, place the pretzels onto a baking sheet lined with parchment paper. Whisk together the egg white and cold water. Brush the mixture over the pretzels. Sprinkle with coarse salt or cinnamon/sugar mixture.