KosherEye.com
Kids Cooking Made Easy
By Leah Schapira and Victoria Dwek
Mesorah Publications
From Leah: When I was a kid, I walked to school. On my way, I'd stop and buy a hot pretzel for 50¢ to eat instead of a school lunch. If you want to take these to school, freeze in individual bags right after they cool. Grab one in the morning, and when lunchtime rolls around, the pretzel will be ready to eat.
Ingredients
Pretzel Dough:
3 tsp. instant dry yeast
1½ cups warm water
2 Tbsp. sugar
4 cups flour
1 tsp. salt
Pretzel Crust:
1-cup water
2 tsp. baking powder
Coarse sea salt or kosher salt
¼ cup (½ stick) butter or margarine, melted
Directions
In a large bowl, combine yeast, warm water, and sugar. Add in flour and salt and knead until smooth. You can use your hands or knead the dough with an electric mixer.
Grease a second bowl with nonstick cooking spray and place dough into the bowl. Cover with plastic wrap or a clean dishtowel and let rise for 30 minutes.
Preheat oven to 425ºF. Line 2 baking sheets with parchment paper.
Divide dough into 8 equal parts. Roll each part into a rope about 26-28 inches long and form into a pretzel shape.
In a shallow bowl, combine water and baking powder. Place pretzels, one at a time, into the water. Pretzel should be completely under the water. Remove from bowl and place onto prepared baking sheets. Sprinkle with salt. Let pretzels rest for 5-10 minutes.
Bake for 12-15 minutes, until golden brown.
Brush melted butter or margarine onto hot pretzels immediately after taking them out of the oven.
Notes
Makes 6-8 pretzels
Recipe: kosher, dairy or parve, snacks
