1 1/4 tsp dry yeast
1/2 tsp salt
3/4 c warm water
1 egg
1 1/2 c flour
coarse salt
1 tsp sugar
mustard, if desired
Add yeast to warm water and dissolve. Stir flour, sugar, and
salt into a small bowl. Gradually add the flour mixture to the liquid
mixture. Use your hands and work the dough until it is soft and firm but
not sticky. Add a little more flour if necessary - about a Tbsp or so.
Knead dough until smooth and elastic - about 5 minutes. Grease a
medium-sized bowl. Lightly grease your fingertips and place the dough in
the bowl. Cover with plastic wrap and refrigerate several hours or
overnight.
Preheat oven to 450 degrees. Grease a cookie sheet. Divide
dough into 15 parts. Roll each piece from the center out into a pencil
thin rope about a foot long. "Loop" each rope into the shape of a
pretzel. Using a pastry brush, brush each pretzel with beaten egg.
Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown.
