1 pkg. active dry yeast
1 tbsp. sugar
1 c. warm water
2 1/2 - 3 c. all-purpose flour
1 tsp. salt
2 tbsp. salad oil
1 egg white, beaten with 1 tsp. salt & water
Caraway seeds or coarse salt

1. Dissolve yeast and sugar in water in bowl. Let stand about 10 minutes. Add 2 cups flour, salt and oil; beat until smooth. Stir 1/2 cup flour to make soft dough.

2. Turn dough out onto a floured surface. Knead until smooth and elastic, adding more flour (up to 1/2 cup). Place dough in a greased bowl, cover and let rise in a warm place for 45 minutes to 1 hour.

3. Punch dough down; divide into 12 equal balls. Roll each out with palms of hands, on floured surface, to form an 18" long rope. Twist into pretzel shapes, tucking ends under. Place on greased baking sheets. Let rise, uncovered (until puffy) 20 to 25 minutes.

4. Brush pretzels lightly with egg white mixture; sprinkle with caraway seeds or coarse salt.

5. Bake at 425 degrees until well browned, 12 to 15 minutes. Cool slightly on wire racks, then serve warm.