1 pkg. active dry yeast
1 1/3 c. warm water
1 tbsp. sugar
1/2 tsp. salt
3 1/2 to 4 c. unsifted flour
1 egg
2 tbsp. coarse salt or sesame seeds

Preheat oven to 425 degrees. Grease 2 large baking sheets. Sprinkle yeast over warm water in large bowl; stir with rubber spatula until dissolved. Stir in sugar and salt until dissolved, gradually stir in 3 1/2 cups flour with wooden spoon until stiff dough forms. Turn dough onto well-floured board. Knead until smooth, about 5-7 minutes, adding another 1/2 cup or more, of flour, if necessary. Divide dough into 12 equal pieces.

If time permits, let rest about 5-10 minutes for easier shaping. Roll each piece of dough into a 15-inch long rope. Shape into a pretzel. Place on baking sheets.

Beat together egg and water in small bowl; brush on pretzels. Sprinkle with coarse salt or sesame seeds. Bake 25 minutes or until golden brown. Serve warm or cold.

WHOLE WHEAT:

Substitute 1 cup unsifted whole wheat flour for the total amount of all-purpose flour.