Pretzel Recipe

Today we had a snow day due to a big ice storm so the younger two and I got to enjoy Natalie's company for a full day! We played marching band with instruments from the kitchen (the two spatulas banged together as rhythm sticks were a big hit, as was the upside-down wooden bowl drum), read stories, and had a playdate with a new friend. We are still loosely doing a cooking theme with homeschool so we read "The Clever Mouse" from The Lion Storyteller Bedtime Book: World Folk Tales Especially for Reading Aloud (this book is a bit of a hit-and-miss as far as the quality of the retelling but the stories themselves are a nice collection of folktales from all around the world -- I like to read, digest, and retell in my own words). Then talked about the profession of baker. Tomorrow we will do Walter the Baker and make pretzels. I don't remember if I wrote this before but last week we did Pancakes, Pancakes! and made pancakes. We have also enjoyed his book Today is Monday. (Regarding the days of the week, Natalie is lately enamored with the Mother Goose rhyme "Solomon Grundy." It's slightly morbid but she loves it.) Leah and Rebecca enjoyed doing the verse "I'm a Little Teapot" with me this week as well. We went to visit my grandparents on Monday since Natalie had the day off from school. It's been a long time since we've had tea party with them!

Solomon Grundy
Solomon Grundy,
Born on Monday,
Christened on Tuesday,
Married on Wednesday,
Took ill on Thursday,
Worse on Friday,
Died on Saturday,
Buried on Sunday:
This is the end
Of Solomon Grundy.


And here is the pretzel recipe we'll be trying tomorrow:
Pretzels to make with kids

Pretzels were once a special Lenten food for Christians. Some say the twisted center is arms crossed in prayer.

2 pkg yeast (2 1/2 tsp)
1 1/2 cups water
4 cups flour
1 tsp sugar
1 egg
1 tsp salt
1/2 cup coarse salt

Mix 2 packages of yeast with 1 1/2 cups of warm water.

Add 4 cups flour.

Add 1 tsp salt.

Add 1 tsp sugar.

Mix, turn out on floured surface, punch down, then fold. Repeat punch/fold 10-20 times.

Make 6-8 small balls. Roll and shape. Brush with beaten egg. Sprinkle with coarse salt.

Put in preheated 425 degree F oven. Bake 12 minutes.

From the Viking Little Chef Series: Making Pretzels by Elizabeth Martin (1986, Viking Penguin)