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

Dissolve yeast in warm water. Add salt and sugar; blend in flour. Roll into ropes and twist into desired shapes. Place on lightly greased cookie sheets. Brush pretzels with beaten egg. Sprinkle on coarse salt. Bake immediately at 425 degrees for 12 to 15 minutes. Will make 18 large pretzels.

For hard pretzels, use only 1 1/4 cups water and add 1/4 cup melted butter; make pretzels smaller. Bake until brown.