Easter Pretzels (plain and cinnamon)

Easter Pretzels (plain & cinnamon)

When I was researching traditional Easter recipes, it occurred to me that in my household (in the Netherlands) we do not really have anything typical that we serve at Easter - aside from chocolate Easter eggs and a big Easter breakfast with different types of bread. 

We do have Easter branches, as you can see in the picture. The Easter branch serves as a decoration in the run-up to and during Easter. Usually branches that are sprouting are chosen to symbolize the renewal of Easter or the renewal in spring. These branches can be decorated with (artificial) eggs, (artificial) chicks, bows, feathers or streamers. 

However, I discovered that in Europe it's very common to serve soft pretzels in the lent period from Ash Wednesday to Easter Sunday. Pretzels are given a religious meaning as the looped bread is seen to symbolize the crossing of arms during prayer.  My favorite pretzels are from Mr. Pretzel in Santiago, Chile but try my version below. Perhaps this will be our new tradition from now on! 😊 

PS. I added a cinnamon and plain version!

Ingredients

1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)

1 packet active dry or instant yeast (2 and 1/4 teaspoons)

1 teaspoon salt

1 Tablespoon brown sugar or granulated sugar

1 Tablespoon unsalted butter, melted and slightly cool

3 and 3/4-4 cups (460-500g) all-purpose flour (spoon & leveled), plus more for work surface

coarse sea salt for sprinkling

Baking Soda

1/2 cup (120g) baking soda

9 cups (2,160ml) water

Whisk the yeast into warm water. Allow to sit for 5 minutes. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. Now is the perfect time to boil your water and baking soda.

Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. With a sharp knife or pizza cutter, cut dough into 12 balls.

Roll each ball into a rope, and twist to form a pretzel shape. 

Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. (no more!) Using a spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.  Bake for 12-15 minutes or until golden brown. 

Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Cinnamon Pretzel

Melt 4 Tablespoons (60g) of butter. Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. 150gr of granulated sugar and 1 and 1/2 teaspoons cinnamon.

 Enjoy!

 Love, Caroline

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