Prayer Pretzels

I took a three hour nap yesterday and then slept for twelve hours last night. Amazing how tired you can get after girls camp! Good thing the boys are gone so I am not neglecting them!

Tomorrow I have to teach a lesson on prayer. I found this great story about how pretzels came about that goes along with prayer.

A very creative Monk decided to make use of the pieces of dough that were left over from baking bread. He formed them into thin strips and then folded them into a looped twist to represent the folded arms of children in prayer. He gave them to the children as they learned how to pray and they started to call them "Pretiola" which is Latin for "little reward". Later it became known as a pretzel throughout the world. The secret of making good pretzels is not only in the baking but also in the shaping. We are like pretzels. We are made from the best ingredients, by the best hands available - the hands of our Father in Heaven. Sometimes there are broken pretzels in a bag that have lost their shape. We can lose our shape too when we don't pray always to keep our communication open with our Heavenly Father. The simple shape of the pretzel, arms folded in prayer, reminds us to pray each day. Our "Pretiola" or little rewards are the blessings we receive every day. So every time you see a pretzel, remember to pray often.

I found this recipe for soft pretzels like they sell at the mall and I am going to attempt to make them as a treat for the girls tomorrow.

Buttery Pretzels

Place the following ingredient into the pan of a bread machine:

1 (1/4oz.) package of dry active yeast, 1T. sugar, 3C. flour, 1C. water, 1/2t. salt and 2T. oil.
Select the white bread setting.
After it goes through the cycle, remove the dough and put onto a lightly floured surface. Divide into four equal parts and then divide those parts into three pieces. Roll each piece into an 18 inch rope. Shape the rope into a circle, overlapping about 4 inches from each end.
Take one end in each hand and twist at the point where the dough overlaps.
Carefully lift the ends across to the opposite edge of the circle. Tuck the ends under the edge to make a pretzel shape; moisten and press the ends to seal.
Place on an greased cookie sheet. Let rise, uncovered for about 20 minutes.
In a 3 quart saucepan, combine 2 quarts of water and 1/3C. baking soda; bring to a boil. Lower 1 or 2 pretzels into the water and simmer for 10 seconds on each side.
Lift from the water with a slotted spoon. Return to the cookie sheet and let dry briefly. Brush with 1 egg white that has been slightly beaten.
Sprinkle with course salt or a mixture of cinnamon and sugar. Bake in a preheated over at 450* for 8 minutes or until browned.