Homemade pretzels in the shape of Olympic rings are a great hands-on sensory activity for kids, and they just happen to also be a delicious treat!
Olympic Ring Pretzel Recipe
- 2 ½ teaspoons yeast
- 1 ½ cups warm water
- 1 ½ teaspoons sugar
- 4 cups flour (try whole wheat or oat flour!)
- 1 large egg, beaten
- Sprinkles (optional, could include sesame seeds, cinnamon or other ideas!)
- Food coloring (optional)
- Preheat the oven to 425o.
- Line a baking sheet with parchment paper or a silicone mat.
- Dissolve yeast in warm water. Stir until mixed.
- Add salt, stir.
- Add flour, one cup at a time. Mix until dough is thick. A wooden spoon works well with this dough. After 3 cups have been added, shift to adding remaining flower ¼ cup at a time until the dough is no longer sticky. Once dough is no longer sticky, you’ve added enough flour! Stir until you can poke the dough with your finger and see it bounce back. Now you’re done stirring and ready to knead.
- Knead the dough on a floured surface for a few minutes.
- Separate the dough into balls, each about 1/3 cup.
- Roll the dough into ropes.
- Shape the dough into interconnected rings.
- Whisk the egg in a shallow dish.
- Brush each set of pretzel rings with the egg wash.
- Sprinkle toppings on, if desired.
- Place rings on baking sheet.
- Bake for 8-10 minutes, then broil for a minute or two – just long enough to brown the tops.
For a fun twist, before rolling your dough into ropes, divide dough into five sections and use food coloring to color the dough into the five colors in the Olympic rings.
Other Olympic-themed Camp Little Victors activities: