Pretzel Recipe

Pretzel at Camp Arcadia, 2011

Here is a great recipe to use this week as we finish the Lenten season.  The pretzel has, according to most sources, origins in German or French monasteries and can symbolize arms crossed over a chest.  Read up on the history of pretzels here:

This simple recipe that has been made a number of times at Camp Arcadia and was originally given to Chef Kurt Harvey by Pastor Ron Glusenkamp.  Pastor Ron is a frequent dean at Camp Arcadia and led a pretzel making ‘workshop’ in the morning adult program in 2011. Here is a link to Pastor Glusenkamp’s Blog as he travels through Europe on sabbatical.

2 teaspoons dry yeast
1/4 teaspoon molasses
1  1/4 teaspoon salt
1 tablespoon sugar
1 3/4 cups milk
5  1/4 cups all purpose flour

egg wash
salt, seeds, or cinnamon sugar to top

Combine all ingredients in a stand mixer and kneed for 8 minutes on low speed. Adjust dough moisture by adding more flour or more milk until dough holds together, yet is still soft and elastic. Allow dough to proof for 2 hours, gently folding the dough every 30 minutes to remove gasses and further develop the dough.  Shape into 2 oz portions and fold into a pretzel shape, place onto a parchment-lined baking sheet.  Brush with egg wash and desired topping.  Allow to proof for another 30 – 45 minutes.  Bake 400 degrees for 12-14 minutes until golden.  Yields 20 pretzels.

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