You will need: 2 cups warm water, 1-tablespoon active dry yeast, 1-tablespoon sugar, 51/2 to 6 cups all-purpose or whole-wheat flour, 2 teaspoons salt, 1 egg, 1-tablespoon water, 2 teaspoons baking soda, Coarse salt, Baking sheet, Large pot, Pastry brush
Make ahead at least 1 and a 1/2 hours before meeting
Put the 2 cups warm water into a bowl and add the yeast. Measure the sugar into the bowl and whisk until sugar and yeast are dissolved. Measure 2 cups of flour into the bowl. Whisk the mixture well, then let it sit for ten minutes. Tiny bubbles should appear and batter may look slightly expanded. Stir in the salt, and then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for about ten minuets. Place the ball into a bowl greased with vegetable oil and turn to coat. Cover with a damp cloth and let the dough rise for 1 to 2 hours, allow the boys to help punch the dough down. Then break dough into smaller balls so that there is one per boy. Have them roll it into different sized sticks and put on the countertop to rise for about 15 minutes. Meanwhile, preheat the oven to 450 degrees F. and bring a large pot of water to boil. Water should be at least 3 inches deep. Stir baking soda into the water and reduce heat to medium. Using a spatula, gently place 4 to 6 wands into the water and cook for 1 minute. Place onto a greased cookie sheet. Whisk 1 egg with 1 tablespoon of water using a pastry brush or clean paintbrush; put the egg onto the pretzel wands. Sprinkle with the salt and bake for 12 to 14 minutes, or until golden brown. Place on a wire rack and cool slightly; serve warm but not hot. Cub
B-P’s Blog – Sunday in Camp
During his lifetime Robert Baden-Powell, founder of the worldwide Scouting movement, wrote many books and articles directed to Scouters.
Each Sunday I’ll publish a selection from his writings in the hope...