German Pretzels

1. 1

   In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.

2. 2

   Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.

3. 3

   Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.

4. 4

   Grease several cookie sheets, then punch dough down & cut it into 12 pieces.

5. 5

   Slightly beat the egg & set aside.

6. 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. 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. 8

   Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.

9. 9

   Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

No additional tips available.