This recipe is adapted from the forthcoming book, Home for Dinner, by Dr. Anne Fishel.
Doughs of many kinds can be plied and twisted into recognizable shapes, and it’s fun for kids to get their hands goopy and sticky. While bread usually requires patience to wait for rising pretzels provide much quicker gratification. As an extra bonus, when hot out of the oven they evoke the pretzels sold from pushcarts in New York City’s Central Park. In your own kitchen, your kids can go wild molding the dough into different shapes.
- 1 package yeast
- 1 and 1/2 cup warm water
- 1 teaspoon table salt
- 1 tablespoon sugar
- 4 cups flour
- 1 beaten egg
- Kosher salt for sprinkling
- Pour the warm water into a large mixing bowl. Sprinkle on the yeast and stir.
- Add table salt, sugar, and flour.
- Mix and knead the dough.
- Give each child a small ball of dough to roll and twist into letters, numbers, animals or shapes without names.
- Grease a cookie sheet and place the pretzels on the sheet.
- Brush the pretzels with the beaten egg (to which you’ve added a little water to thin it out) and sprinkle with Kosher salt.
- Bake at 425 degrees for 12-15 minutes.
- Let cool a little bit before you plunge into these hot doughy delights.