We have had some interesting devotions this week as we begin our advent journey of waiting and longing and anticipation. The resource we are using this year is called “Generation to Generation” and explores how we share heritage, faith stories, and other important things through the generations. Some of the material is copyright and only available through personal email delivery. (sign up at email@example.com) However, on Friday i will do my best to post the non-copyright mailings for your enjoyment. The intent is to encourage and make normal Holy conversation in your home through the generations. Peace be with you. Pastor Pam
December 9 activity:
Homemade Mall-Style Soft Pretzels
This recipe is shared by the Haan family – Jill, Jerry, Elliott and Jordan. They enjoy this as a special treat fresh out of the oven or as a side for chili or soup when you want to warm up on a cold winter’s day. Sometimes these are just a nice weekend treat or a great potluck addition!
2/3 cup baking soda (yes this is correct)
2 Tbsp. granulated sugar
1 packet (2 ¼ tsp) active dry yeast
1 tsp kosher salt
1 stick (8 Tbsp.) unsalted butter divided
3 cups all-purpose flour, plus more for dusting
Vegetable oil for greasing the bowl
1 Tbsp. pretzel salt for sprinkling.
this handwritten note is on Jill’s recipe:
‘season with grated parmesan cheese and Italian seasoning’
- Preheat the oven to 250F. Line a baking sheet with foil. Evenly sprinkle the baking soda over the prepared baking sheet and bake for 1 hour. Melt 2 Tbsp. of the butter.
- Meanwhile, pour one cup of warm water into a large bowl. Whisk in the granulated sugar until dissolved. Sprinkle the yeast over the water and let sit until the yeast becomes frothy. – about 5 minutes. Stir in the salt and the 2 Tbsp. of melted butter.
- Add the flour, stirring in a bit at a time, until a dough forms and loses most of its stickiness. Knead the dough until smooth, then lift from the bowl and oil the bowl with vegetable oil. Place the dough back into the bowl and cover with plastic wrap. Let sit in a wam spot until doubled in size – about 45 – 60 minutes.
- Remove the baked baking soda from the oven and set aside.
- (Make sure not to breathe it in or handle it with your bare hands as it can be irritating.)
- Preheat the oven to 450F. Line a sheet pan with parchment paper and set aside.
- Spray non-stick spray on your counter or large cutting board, or use parchment paper to cover. Pour out the risen dough.
- Cut the dough into strips approximately 1-11/2” wide and 8” long . Then stretch and roll the dough strips until they are long, thing ropes, about 36” each. Shape the ropes into the classic pretzel shape (there might be a video your could look at to demonstrate this)
- Pour 3 cups of hot tap water into a large, non-reactive bowl. Whisk the baked baking soda into the hot water until dissolved. Briefly dip each pretzel, one at a time, into the baking solution and then place on the prepared baking sheet. You should be able to fit 6, barely touching pretzels on the sheet. Sprinkle the pretzels with pretzel salt.
- Bake for 8 minutes, turning the tray 1800 half-way through. Melt the remainder of the butter.
- Brush the freshly baked pretzels with melted butter and serve warm.
Gather the family around to prepare this and to share this splendid treat! Advent blessings to you.