Homemade Prayer Pretzels & Grandma Shug’s Mustard Sauce
The process of making pretzels was once used to teach kids about prayer during Lent. The shape of a traditional pretzel mimics the folding of hands in prayer. Make homemade pretzels as a family, and while they are baking, think of someone nearby who is in need of prayer.
The following verses are great discussion starters about talking to God in prayer:
“THEREFORE, CONFESS YOUR SINS TO ONE ANOTHER AND PRAY FOR ONE ANOTHER, SO THAT YOU MAY BE HEALED. THE URGENT REQUEST OF A RIGHTEOUS PERSON IS VERY POWERFUL IN ITS EFFECT.”
JAMES 5:16 (HCSB)
“I CALL ON YOU, GOD, BECAUSE YOU WILL ANSWER ME; LISTEN CLOSELY TO ME; HEAR WHAT I SAY.”
PSALM 17:6 (HCSB)
“CALL TO ME AND I WILL ANSWER YOU, AND WILL TELL YOU GREAT AND HIDDEN THINGS THAT YOU HAVE NOT KNOWN.”
JEREMIAH 33:3 (ESV)
When the pretzels are done, enjoy some as a family and wrap up the rest to take to that person and let them know you are praying for them. If you make a big enough batch, you can take them to multiple people!
Homemade Prayer Pretzels
Print RecipeEquipment
- Candy Thermometer
Ingredients
- 1 cup very warm water
- 2 tablespoons dry yeast (or two packets if using pre-packaged)
- ½ cup + 3 teaspoons honey, divided
- ½ cup butter
- 1 tablespoon salt
- 2½ cups whole milk
- 8 cups whole-wheat white flour, or unbleached flour
- melted butter, for brushing
- coarse salt, optional
Instructions
- In a large bowl, mix warm water, yeast, and 3 teaspoons honey. Let rest.
- In a large saucepan, melt 1/2 cup butter. Add the remaining honey, 1 tablespoon of salt, and the milk. Stir over medium heat until it reaches 120°F (use a candy thermometer). Remove from heat and let cool for 10 minutes.
- Pour the milk mixture into the yeast mixture and stir well. Add the flour, 2 cups at a time until a slightly stiff dough forms. You may need to add a little more or less than 8 cups depending on the humidity of the day. Knead the dough for 5–10 minutes.
- Place the dough in a large, oiled bowl, cover, and let it rise for 1–1½ hours, until doubled in size.
- Punch the dough down to release air and knead on a lightly floured surface for 5 minutes. Separate the dough into 10-14 even pieces, about the size of a tennis ball.
- Roll each piece into a rope about half an inch thick. Form a pretzel shape by crossing the rope about two inches above the ends. Twist the dough one time at the intersection. Fold the ends down to touch the sides, creating a traditional pretzel shape. Repeat with remaining dough. Place pretzels on a cookie sheet that has been lightly sprayed with cooking spray.
- Bake for 20 minutes at 350°F until golden brown. Do not over bake.
- Remove pretzels from the oven and brush with melted butter and sprinkle coarse salt on top. Serve plain or with mustard or sharp cheddar cheese spread. Enjoy!
My mother-in-law, known by her adoring grandkids as Grandma Shug, passed away in January 2022 at the age of 92. This delicious sauce was her go-to to serve with ham, but it is also fabulous for dipping homemade pretzels in. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast!
Grandma Shug’s Mustard Sauce
Ingredients
- 1 cup sugar
- 1 cup yellow mustard
- 1 15-ounce can tomato soup (Yes! Tomato soup. But you can’t taste it.)
- ¾ cup vinegar
- 1 cup butter
- 4 eggs, well beaten
Instructions
- Add all the ingredients in a saucepan. Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!
Photo by Mark Zanzig on Unsplash
