Soft Pretzels

• 1 pkg. active dry yeast
• 1 1/3 c. warm water (105~ to 115~)
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 3 1/2 to 4 c. unsifted all-purpose flour
• 1 egg
• 1 Tbsp. water
• 2 Tbsp. coarse salt

1. Preheat oven to 425u0b0.
2. Grease 2 large baking sheets.
3. In large bowl, sprinkle yeast over warm water; stir with rubber spatula until blended and dissolved.
4. Make sure stays warm.
5. Use a wooden spoon and stir in sugar, salt and 3 1/2 cups flour until a soft and slightly sticky dough forms.
6. Put dough on well-floured board and knead 5 to 7 minutes, adding 1/2 cup flour.
7. Cut dough in half, then into sixths.
8. Make shapes or roll into 15-inch ropes for traditional pretzels.
9. In small bowl, mix egg and water; brush on pretzels and sprinkle with salt.
10. Bake 15 to 20 minutes or until golden brown.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390306 (may not work)