Pretzels–Mogan David style

Categories: B-shul, Religious School
 

Hot pretzels are a favorite food of many people, and our Beth El Religious school students are no different.  To add a Jewish component to this popular snack, the STEAM Team rolled their pretzel dough into the shape of Mogan David before baking!  The dairy recipe (below) is adapted from the New Jewish Cookbook and is sure to delight kids and adults!  The photos (above) show how to roll logs and shape the dough into a Star of David.  For for a fun Hanukkah activity try shaping your dough into a dreidle or menorah!

MOGAN DAVID Pretzels

Glaze & Toppings:

1 large egg beaten with
1 teaspoon water
coarse kosher salt
sesame seeds
poppy seeds
cinnamon-sugar

Ingredients:

4-4 ½ cups White Bread Flour
2 ¼ teaspoons fast-acting dry yeast
1 teaspoon salt
1 ½ cup shredded sharp cheese
1 Tablespoon sugar
1 Tablespoon olive oil
1 egg, beaten
1 ½ cups warm water

Directions:

  • Preheat oven to 425 degrees
  • In a large mixing bowl, put half the flour, yeast, salt, cheese, sugar, olive oil and egg.
  • Mix well to combine.
  • Add the water and the rest of the flour
  • Mix until a sough dough is formed
  • Turn the dough out onto a lightly floured board, and knead it for 5 minutes or until smooth (add small amounts of flour to keep it from sticking)
  • Divide each batch into 4 dough balls
  • Break each ball of dough in half and roll each half into a rope, 12 inches long (length of your elbow to finger tip)
  • Form the first rope into a triangle and place onto the parchment lined cookie sheet
  • Form the second rope into a triangle and place it upside down on top of the first to form a star of David
  • Press the ropes together at the six places where they intersect
  • Brush the top of each pretzel with the egg glaze then sprinkle with one or more topping (salt, sesame seed, poppy seed, cinnamon sugar)
  • Bake for 20 minutes until browned, cool and eat.

 

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