SOFT PRETZELS:

1 yeast cake
1 1/2 c. water, warm
1 tsp. salt
1 tbsp. sugar
4 c. all-purpose flour
1 egg, beaten
Coarse salt

HARD PRETZELS:

1 yeast cake
1 1/4 c. water, warm
1/4 c. (1/2 stick) butter, melted
1 tsp. salt
1 tbsp. sugar
4 c. all-purpose flour
1 egg, beaten
Coarse salt

Dissolve yeast in warm water. Add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes, and twist into desired shape. Place on lightly greased cookie sheet. brush pretzels with beaten egg. Sprinkle with coarse salt. Bake immediately in a preheated 425°F oven for 12 to 15 minutes. For hard pretzels, shape pretzels smaller and bake until brown. Will keep well for a number of days.