1. In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture. 2. Blend in the flour & knead the dough until smooth, about 7 or 8 minutes. 3. Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk. 4. Grease several cookie sheets, then punch dough down & cut it into 12 pieces. 5. Slightly beat the egg & set aside. 6. Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet. 7. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk. 8. Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned. 9. Best if eaten while stlil warm, but if allowed to cool, store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
