Invocabit Pretzels

History

We’re excited to share today’s recipe because it is not only an appropriate food for Invocabit but also something that you and your family can enjoy throughout the entirety of Lent! With only five ingredients, this pretzel recipe is simple, low-cost, and completely “fast-friendly,” as you might call it, meaning that it is free of the ingredients from which Christians traditionally abstain during Lent.

Not only are pretzels satisfying and easy to make, but they also have a longstanding history as a Lenten food. From as early as the fourth century, Christians have made this simple bread, which is said to have received its shape from a historic posture of prayer: arms crossed over one’s self. Thus, they were called bracellae, which in Latin means little arms, and in Germany “Bretzel.”

Another possible origin for the name “pretzel” comes from the fact that children would receive pretzels as a reward for memorizing their prayers during Lent, giving them the name pretiolas, meaning “little rewards.” You might even consider trying this tactic with your little ones as you help them memorize their daily prayers or catechism work!

At various stages in history, the pretzel has also been reserved for eating only during Lent. It was just during these six-and-a-half weeks that they were sold on the streets and even given away by the Church to the poor. Although they have now become popularized in the United States as a food that can be consumed at any time, we hope you will come to enjoy the reasons that the pretzel has always stood for Lent.

Invocabit Pretzels

Pretzels are only made of flour, water, yeast, and salt and enhanced by the baking soda bath, which gives them that familiar pretzel crust and taste.  Of course, if you’re into enjoying pretzels during any other season, you might consider using a recipe that includes oil, beer, and an egg wash, but this version keeps the recipe appropriate for Lent and true to its historical origins.

We suggest that when you form the pretzels, you keep to the classic shape, which, as we mention above, has special significance since it resembles arms crossed in prayer. However, if you want to get creative, you could instead shape the dough into buns before boiling to enjoy them as part of a tomato, lettuce, and avocado pretzel Lenten sandwich. Likewise, you can cut the dough into bite-sized pieces to serve alongside a dip of your choosing or within a Lenten soup recipe.

Ingredients

1 ½ cups warm water

1 packet yeast

¼ cup olive oil

1 teaspoon salt

4 – 4 ½ cups all-purpose flour

1 tablespoon baking soda

Water for boiling

More salt for topping pretzels

Instructions

1. Bloom the yeast in the warm water in the bowl of a stand mixer. Next add the oil and salt and give it a stir. Add the flour in one cup at a time, stirring intermittently until a dough forms and it begins to pull away from the sides.
2. Remove the dough and knead it on a lightly floured surface until smooth, adding a little more flour as needed until it doesn’t stick to your hands. Place the dough in a greased bowl, cover, and let it rest until doubled in size.
3. Once the dough has doubled in size, preheat the oven to 350°F and place a deep-rimmed skillet or pot on the stove ¾ full of water over high heat. Dissolve the baking soda into the water and bring to a boil.
4. While the water heats up, shape the pretzels: roll a piece of dough into a string, then take the two ends and twist them around once or twice and fold over and press into the bottom of the pretzel.
5. Once the water reaches a boil, carefully drop the pretzels in (2-3 at a time) and cook each side for one minute. Remove the pretzels from the water and place on a greased baking sheet. Once the sheet is full, bake the pretzels for 30-40 minutes until the tops become golden brown.
6. Remove the pretzels from the oven and sprinkle with salt (we also use the slightest amount of oil on the pretzels, which allows the salt to stick). Enjoy!