Sweet Quark Pretzels for Kneading and Shaping: Baking Fun for Kids

Introduction

Baking together is a great experience for many children. This smooth dough does not stick to hands and is wonderful for kneading and shaping. Your child playfully trains their fine motor skills while doing this, and proudly enjoys the homemade, fluffy pretzels afterwards.

Ingredients

For about eight small pretzels (two to three portions) you will need:

• 150 g low-fat quark (organic quality)
• 4 tablespoons neutral vegetable oil (like canola oil)
• 1 egg (organic)
• 30 g fine raw cane sugar or coconut sugar
• 1 teaspoon vanilla extract
• 250 g spelt flour (type 630 or all-purpose)
• 2 teaspoons baking powder
• 1 pinch of Ceylon cinnamon
• A little milk for brushing

Preparation

1. Preheat the oven to 180 degrees Celsius on top and bottom heat, and line a baking sheet with parchment paper.
2. Mix the low-fat quark, vegetable oil, egg, sugar, and vanilla extract well in a bowl until a smooth mixture forms.
3. Combine the spelt flour, baking powder, and cinnamon, add to the quark mixture, and knead everything into a smooth dough.
4. Divide the dough into about eight equally sized pieces.
5. Your child can now form a long roll out of each piece and loop it into a small pretzel.
6. Place the pretzels on the baking sheet and brush them with a little milk.
7. Bake in the preheated oven for about 12 to 15 minutes until golden brown.
8. Let them cool down well and always check the temperature before eating.

Variations & Tips

• Fruity variation: Press small apple pieces or raisins into the dough before shaping the pretzels.
• Storage: Stored in an airtight container, the pretzels keep in the fridge for about two days. They also freeze beautifully and can be briefly reheated in the toaster when needed.
• For the whole family: Sprinkle some of the pretzels with sliced almonds or coarse sugar for the adults before baking.
• Shaping fun: Besides pretzels, the dough is also great for shaping small rolls, snails, or fantasy figures.

Allergy and Safety Information

This recipe contains wheat (spelt), egg, and dairy products (quark, milk), which belong to the main allergens. Always introduce new foods one at a time and in small amounts to easily observe any potential reactions. If you have any uncertainties regarding nutrition or potential allergies, it is best to consult your pediatrician.

Nutritional Information

The low-fat quark provides valuable protein and calcium, which wonderfully supports bone development in this active growth phase. Spelt flour contains important B vitamins and fiber for good digestion. By avoiding large amounts of sugar, this pastry is a fantastic, nutrient-rich snack for the afternoon.