“Little Reward”

In about 610 A.D. a very creative Alpine Monk decided to make use of the pieces of dough left over from baking bread. The Monk formed them into thin strips folded into a looped twist to represent the folded arms of children in prayer.

This scrumptious treat was given to the children as they learned their prayers. They began calling the treat "Pretiola", which is Latin for "little reward". Soon it was known the world over as a pretzel.

The secret of making great pretzels is not only in the baking but also in the shaping. We, like pretzels, are made from the best ingredients, by the best hands available, the hands of our Father in Heaven.

Have you ever seen a broken pretzel, or one that's lost its shape? We too, can lose our shape when we don't pray always to keep our spirituality intact. Even in the midst of our greatest trials, we must remember, as did Job, to call on the Lord. 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 time you see a pretzel, remember prayer. Check to see if your arms are often folded in prayer and have not lost their shape!

Recipes:

Cheesy Soft Pretzels by Annette Wrigley

1 1/2 c. flour
1/2 c. shredded cheese
2 tsp. baking powder
1 tsp. sugar

2 Tbsp. cold butter
2/3 c. milk
1 egg, beaten
Coarse salt

In a bowl, combine flour, cheese, baking powder, sugar, and salt. Cut in butter until crumbly. Stir in milk - just to moisten. Knead 1 minute. Divide in half. Roll each portion into a 12X8 inch rectangle. Cut in strips and twist into pretzel shape. Pinch ends together. Place on a greased pan. Brush with beaten egg and sprinkle with coarse salt. Bake at 400° for 12 to 15 minutes. Serve immediately. Makes 1 1/2 dozen.

Homemade Pretzels by Paige Holden

1 Tbsp. dry yeast
3/4 c. warm water
1 Tbsp. sugar
1/2 tsp. salt

2 c. flour
1 egg, beaten
Coarse salt
Wax paper

Mix yeast in warm water. Add sugar and salt. Add flour and mix. Put dough on wax paper and knead until soft. Cut off pieces and shape as you like (too thick = doughy, too thin = brittle). Place them on a cookie sheet. Brush with beaten egg and sprinkle coarse salt. Bake at 425° for 12 to 15 minutes.