The Lenten Kitchen: Kosher, Vegan Pretzel Recipes

Pretzels date back almost 14 centuries to an Italian monk, who while baking bread for Lent, twisted a roll of dough to resemble the 'sign of the cross', the prayer posture of Christians. Pretzels are a traditional Lenten bread; here pretzel recipes. Pretzels are ideal lent snacks as they were traditionally made with no fat, sugar or dairy. In Catholic homes, all of these ingredients are to used up on Shrove Tuesday (also called Mardi Gras or Fat Tuesday). On Shrove Tuesday, also called Pancake Day, in Europe all these ingredients were made into pancakes for the pre Lenten feast. During Lent, Christians were to refrain from eating fats, oil, butter, sugar and dairy products as a spiritual fast.

The pretzel, with its unique heart shape and crossed arms forming three openings, is also used as a symbol of the Holy Trinity, Patri, Fili et Spiritu Sancti. Children in times passed were given Pretoila (pretzels), 'little rewards', for successfully learning their catechism and prayers. As pretzels contain no dairy, they are excellent breads to make for vegans. Pretzels contain yeast and so may not be consumed on Passover, but for other days, pretzels make a good kosher snack, also. Soft pretzels makes excellent treats for teething children as well.

Here are several pretzel recipes to make these delicious, satisfying lenten treats.

Basic pretzel recipe:

1 and 1/4 cup warm water
2 and 1/4 teaspoons baker's yeast dissolved in water (above)
1 tablespoon evaporated cane juice, sugar or honey (this can be omitted)
1 tablespoon salt
4 cups whole grain or unbleached white flour. King Arthur flour is a great choice for pretzel flour.
Kosher salt
one beaten egg

Blend all ingredients, except egg, thoroughly. Knead dough several minutes. Separate dough into two inch diameter balls. Roll each ball into a log about eight inches long. Holding one end in each hand, form dough roll into a circle, crossing in the middle and attaching to edges of circle. You can also twist dough around each other before attaching to sides. Work dough ends into circle to hold firm. Place pretzels on baking sheet, covered with clean towel in a warm area and allow to rise several hours. Before baking, brush pretzel surface with beaten egg lightly and sprinkle with kosher salt. If desired, omit egg and sprinkle salt directly onto pretzles. Gently press salt crystals into dough. Bake on 425 degrees for 12- 15 minutes until golden brown. Optional; bake pretzels immediately but only if dough is warm.

Pretzel topping optionals (sprinkle directly onto pretzel);

sesame seeds
caraway seeds
poppy seeds
minced onion
garlic
cinnamon/sugar
Italian seasoning blend: basil, oregano, crushed bay leaf
dill weed
raisins ( do not over bake; raisins burn easily)

Serve plain, with peanut butter, hummus or any topping of your choice. For more recipes from The Lenten Kitchen, visit me at www.greatfood4u.blogspot.com. For more on the Catholic faith and lent, visit me at www.catholicactivities.blogspot.com.