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

1. Preheat oven to 425 degrees. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water, stir with rubber spatula until well blended and yeast is dissolved. Gradually stir in sugar, salt and enough flour (about 3 1/2 cups) until a soft and slightly sticky dough forms.

2. Turn dough onto well floured board. Knead 5 to 7 minutes, adding another 1/2 cup of flour or more if necessary until dough is smooth and elastic. Dough should not stick to board or hands.

3. Cut dough in half, then cut each half into 6 equal sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope 15" long. Place rope on baking sheet. Cross left side of rope over to the middle of the rope, creating a loop; then fold right side of rope up and over the first loop to form pretzel shape.

4. Continue with remaining dough placing pretzels 3" apart on baking sheet. Enlarge holes in pretzels by inserting thumb and index fingers into holes. This will prevent them from completely closing during baking.

5. In small bowl, mix together egg and water; brush on pretzels. Sprinkle with coarse salt. Bake 15 to 20 minutes or until golden brown. Pretzels taste best when eaten warm.

Makes 12.