The pretzel has great historical and spiritual significance. As the faithful in the old Roman Empire kept a very strict fast all through Lent — no dairy products, eggs, or meat — they made small breads of water, flour, and salt to accompany their simple meals of fish, fruit, and vegetables. To remind themselves that Lent was a time of prayer, they shaped the breads in the form of arms crossed in prayer. The Latin word bracellae, “little arms,” eventually became the Germanic “pretzel.”
| Traditional Pretzels | |
| • 1 pkg. dry yeast • 1 1/4 C. warm water • 1 tsp. salt • 1 tbsp. sugar • 4 C. flour • 1/4 C. melted butter • 1 beaten egg |
Dissolve yeast in water. Add salt and sugar. |
| — Recipe by Jackie Lindsey | |
| Quick Pretzels | |
| • 2 tbsp. honey • 1 C. warm water • 1 envelope Rapidrise yeast • 1 tsp. salt • 3 C. flour • 1 egg, beaten • coarse salt • sesame seed • Mrs. Dash seasoning |
Soften yeast in the warm water. Add the honey and 1 tsp. salt. |