A craft inspired by Survival in the Storm:
The Dust Bowl Diary of Grace Edwards,
Dalhart, Texas, 1935
During the years before the drought of the 1930s, places like Texas produced bountiful crops of wheat. This same wheat would have been used to make snacks like Whole Wheat Pretzels! INGREDIENTS:
2 16 oz. thawed-out loaves of frozen whole wheat bread dough
1 egg white, slightly beaten
1 Tbsp Water
Coarse salt
* Make sure to get a grown-up's permission to use the stove!
DIRECTIONS:
Thaw the frozen bread dough in the refrigerator overnight.
From each loaf, shape 12 1 - ½ inch balls of dough then roll each ball into a rope approximately 14 inches long.
Form the ropes into pretzel shapes, or any shape you'd like. Feel free to be creative!
Arrange pretzels one inch apart on well-greased baking sheet, and let them stand for 20 minutes.
Brush combined egg white and water on pretzels, then sprinkle them with coarse salt. Place in a shallow pan with one inch of boiling water on a lower rack in the oven. Bake pretzels on a cookie sheet on a rack above the water at 350 degrees for 20 minutes or till golden brown. Makes two-dozen pretzels.
