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 & 1 tsp. water
Caraway seeds or coarse salt

Dissolve yeast and sugar in water in bowl; let stand about 10 minutes. Add 2 cups flour, salt and oil; beat until smooth. Gradually stir in more flour to make a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent dough from being too sticky. Place dough in a greased bowl. Cover, let rise in a warm place until doubled, 45 minutes to 1 hour.

Punch dough down; divide into 12 equal balls. Roll each out with palms of hands on floured surface to form 18" rope. Twist into pretzel shapes, tucking ends under. Place on greased baking sheets. Let rise, uncovered, 20 to 25 minutes until puffy. Brush pretzels lightly with egg white mixture; sprinkle with caraway seeds. Or coarse salt. Bake at 425 degrees until well browned, 12 to 15 minutes. Cool slightly, serve warm.