German Pretzels

• 1 (1/4 ounce) package active dry yeast
• 1 1/2 cups warm water
• 1/8 teaspoon salt
• 1 tablespoon granulated sugar
• 4 cups unbleached flour
• 1 egg
• 1 teaspoon coarse salt

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.

active dry yeast, water, salt, sugar, flour, egg, coarse salt

Taken from www.food.com/recipe/german-pretzels-423463 (may not work)