1 pkg. dry yeast (not quick-rising)
1 1/2 cups warm water
1 tsp. salt
1 tbsp. sugar
4 cups all-purpose flour
1 large egg, beaten
Dissolve yeast in water, add salt and sugar. Blend in all the flour and knead until smooth. When smooth, cut dough into small pieces and roll into ropes. Twist ropes into conventional pretzel shapes and place on a paper-lined cookie sheet. Brush pretzels with beaten egg, sprinkle with coarse salt.
Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.
FOR HARD PRETZELS:
Do everything as above, but decrease water to 1-1/4 cups. and add 1/4 cup of melted butter. Make pretzels smaller, and bake until browned. These pretzels will stay good for months in a tight container.
Makes approximately 10-12 soft pretzels.
Date: November 16, 2002