PRETZELS

      Title: PRETZELS
  Categories: German, Appetizers
       Yield: 6 Servings
  
       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.
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