After Fat Tuesday: Fat Soft Pretzels for Lent

On the day after Fat Tuesday, a.k.a. Mardi Gras, the best thing to eat is Fat Soft Pretzels. It's absolutely true. You didn't know that the soft pretzels you enjoy with beer or while strolling the mall were originally baked as penitential bread for Lent.

The basic pretzel recipe includes no sugars, oils, dairy, eggs or animal products; just flour and water. The twisted shape is said to represent hands crossed over the heart in prayer.

Whether you happen to be in a penitential state of mind or not, soft pretzels are pretty tasty and fun to bake. The following recipe would not pass muster (or mustard) with the medieval Church, since it includes a touch of forbidden honey and a spritz of oil, but hey, we're not fanatical about the details. My fat pretzel was inspired by Pete Well's Rye Pretzels, which he adapted from a pretzel found in  "Good to the Grain."

Soft Pretzels are cooked in two steps: very briefly boiled in water, then baked. Read the instructions carefully before you start, and you'll find the process surprisingly easy and satisfying. As with most things, pretzels improve with practice. Those pretzels in the title photo above were produced after many, many batches. Those accompanying the recipe below are more modest early efforts.

An unexpected discovery: the same dough makes absolutely knock-out hot dog buns!

RECIPE: SOFT PRETZELS FOR LENT

As my soft pretzel technique improves, I've added hints to this recipe. Including bread flour along with the whole grain and all-purpose flour is just one improvement.

1 1/2 c. warm water (100 - 110 degrees)
1 1/2 tsp. (1 pkg.) active dry yeast
1 Tbs. honey
2 c. unbleached all-purpose flour
1 c. bread flour
1 c. spelt or "white" whole wheat flour
1 1/2 tsp. salt

additional flour for kneading
2 Tbs canola oil or melted butter
1/2 c. baking soda
pretzel salt for sprinkling (see NOTE below)

1. Dissolve yeast and honey in warm water, let set 5 minutes until foamy.
Meanwhile, combine flours and (regular) salt in large mixer bowl.

2. Pour yeast mixture over dry ingredients. Beat with dough hook on medium speed, about 5 minutes. Turn off mixer and let dough rest 15 minutes.

3. Beat again with dough hook at medium speed about 8 minutes, until dough comes together and slaps against the sides of the bowl. If dough does not seem to be coming together, add additional all-purpose flour by the Tablespoon while mixer is running on slow speed, until dough begins to pull away from the sides of the bowl. (do not add more than about 1/4 cup flour.)

Alternatively, knead dough by hand about 15 minutes, adding up to 1/4 c. flour to produce a soft, elastic dough.

4. Brush or spray large bowl with melted butter or oil. Turn over ball of dough in bowl to oil all sides, then cover and set in warm place to rise double.
Line two baking sheets with parchment; brush or spray with oil or melted butter.
Line a third sheet with a tea towel.

5. Deflate dough by lifting the ball gently from beneath. 

Divide dough in half by squeezing the ball of dough between your hands, then divide again to produce 12
pieces. Roll each piece into a rope about 8" long. The dough will be very elastic, so roll one piece, then set it aside to rest while you roll the next two or three pieces. Return to the first rope, which will have relaxed enough to be rolled into a longer rope. I find it easier to gently squeeze the ropes rather than roll them - see photo, left. Leave the center of the log, which becomes the "belly," fatter than the ends of the log, which become the narrow crossing "arms."

When about 15" long, twist the rope into a pretzel shape and set aside on the parchment lined baking sheet. Moisten each point where the dough crosses itself with a bit of water so they will adhere.  Let pretzels rest about 20 minutes.

6. Heat about 10 cups of water to a boil while pretzels are resting, then slowly add 1/2 c. baking soda to boiling water. The soda will foam up then subside. Preheat oven to 400 degrees.

With skimmer or large slotted spoon, lift several pretzels into the boiling water - do not crowd. Boil for 30 seconds, turn and boil another 30 seconds on the other side. Remove from water to tea towel to drain. While pretzels are still wet, sprinkle immediately with pretzel salt.  Repeat with the rest of the pretzels, adding more water after each batch to maintain level. If making a double batch, use a fresh pot of water and fresh soda for the 2nd batch.

7. Arrange boiled pretzels on parchment lined baking sheet.
Bake 12 minutes or until golden brown.

Serve hot, with mustard and/or dipping sauces.

Note, Pretzel Salt may be ordered on line from The Cheese Shop.

Hot Dog Buns from Pretzel Dough?

Try it, you'll like it.  Follow the recipe above until step 5. Divide the dough into 8 pieces instead of 12, and roll each about 8" long. Flatten the roll into a rectangle about 4" x 8". Brush with oil, then fold in half lengthwise, to give a long bun with a pocket. Continue to boil then bake as with pretzels, sprinkling buns with sesame seeds if you like, instead of salt.  Enjoy!