1 1/4 c. warm water
1 tbsp. or 1/4 c. env. dry yeast
2 tsp. sugar
3 1/2 to 4 c. flour
1 1/2 tsp. salt
2 tbsp. oil

GLAZE:

1 egg, beaten
1 tbsp. milk

TOPPINGS: (optional)
Coarse salt
Poppy, sesame or caraway seeds

Place 1/4 cup warm water in a bowl and sprinkle yeast and sugar over it. Stir to dissolve and let yeast stand until bubbly (about 10 minutes). Combine 3 1/2 cups flour with salt. Add remaining cup of water and oil to yeast mixture. Mix all ingredients together. Stir.

On lightly floured board, knead until smooth. Add flour if necessary to prevent sticking. Preheat oven to 425 degrees. Lightly grease 2 heavy baking sheets. Divide dough into 24 pieces. Roll each into a thin strip about 10 inches long. Shape into pretzels by crossing the ends to make a loop, then flipping the ends back across the loop.

Place on baking sheets. For chewy pretzels, cover the dough loosely with a towel and let pretzels rest in a warm place for about 15 minutes. Bake immediately for crunchier pretzels. Lightly brush the glaze over pretzels. Sprinkle each pretzel with salt or seeds. Bake 15-20 minutes.