1 1/4 oz. pkg. active dry yeast
1 1/2 c. water, 110 to 115 degrees, divided
1 tbsp. sugar
1 tsp. table salt
2 c. grated extra sharp cheddar cheese
4 1/2 c. all-purpose flour, sifted, divided
1 egg, beaten
2 tbsp. coarse salt (opt.)

In large bowl, dissolve yeast in 1/4 cup water; let mixture rest 5 minutes. Stir in sugar, salt and remaining 1 1/4 cups water. Stir in cheese and 3 cups flour. Continue stirring and add 1 more cup flour until dough becomes stiff. Sprinkle 1/2 cup flour on work surface. Turn dough onto floured surface; knead 4 to 6 minutes or until smooth and elastic. Preheat oven to 425 degrees.

Pat dough out into a rectangle about 1/4 inch thick; cut into 32 pieces. Roll each piece into a thin 14-inch rope. To twist pretzels: Pick up both ends of the rope and cross over to form rabbit ears about 1 inch long at the top and a loop at the bottom. Twist the rabbit ears and pull them down to touch the bottom of the loop, leaving a tiny bit of the ends overlapping the bottom of the loop.

Transfer pretzels to three ungreased baking sheets, brush with beaten egg and sprinkle with coarse salt if desired. Bake the pretzels 15 to 18 minutes or until browned.

COOK'S NOTE: For thicker, chewier pretzels, roll dough into a ball after kneading, put in a buttered bowl and turn it to coat with butter. Loosely cover dough with a cloth towel; let it rise in warm place until double in bulk, about an hour. Punch dough down, shape into thick ropes and knot ropes into pretzel shapes. Allow soft pretzels to rise covered for 20 minutes before baking as above. Makes 32 pretzels.