Soft Pretzels

• 1 pkg. active dry yeast
• 1 Tbsp. sugar
• 1 c. warm water
• 2 1/2 to 3 c. all-purpose flour
• 1 tsp. salt
• 2 Tbsp. salad oil
• 1 egg white, beaten with 1 tsp. each: salt and water
• coarse salt

1. Dissolve yeast and sugar in water; let stand about 10 minutes. Add 2 cups of the flour, salt and oil; beat until smooth. Gradually stir in more flour (about 1/2 cup) to make a soft dough. Turn dough out onto a floured surface.
2. Knead until smooth and elastic, adding more flour (up to 1/2 cup) if necessary to prevent dough from being too sticky.
3. Place dough in a greased bowl. Cover; let raise in warm place until doubled, 45 minutes to 1 hour. Punch dough down; divide into 12 balls.
4. Roll each out to form 18-inch rope.
5. Twist into pretzel shape.
6. Let rise, uncovered, 20 to 25 minutes.
7. Brush lightly with egg white mixture and sprinkle with salt.
8. Bake at 425u0b0 until well browned, 12 to 15 minutes.

active dry yeast, sugar, water, allpurpose, salt, salad oil, egg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212424 (may not work)