1 pk Yeast; Active, Dry
1 1/2 c ;Water, Warm,110-120 Degrees
1 ts Salt
1 tb Sugar
4 c Flour; Unbleached
1 ea Egg; Large, Beaten
1 x Salt; Coarse
Dissolve yeast in warm water. Add salt and sugar to
yeast mixture. Blend in flour and knead dough until
smooth, about 7 to 8 minutes. Cover and let dough
rise until double in bulk. Punch down. Cut dough
into small pieces and roll into ropes. Twist ropes
into pretzel shapes and place on greased cookie sheet.
Using a pastry brush, bursh pretzels with egg and
sprinkle with coarse salt. Allow pretzels to rise
until almost double in bulk. Bake at 425 degrees F.
for 10 to 15 minutes or until browned. Best if eaten
immediately. If not, store in airtight container.
Makes 12 6-inch pretzels.
