1 cake yeast
1 tsp. salt
4 c. flour
2 tbsp. coarse salt (to sprinkle on before baking)
1 1/2 c. warm water
1 tbsp. sugar
1 lg. egg, beaten

Dissolve yeast in warm water, add salt and sugar, blend in flour and knead dough until smooth.

Cut dough into small pieces and roll into ropes, twist into pretzel shapes and place on baking sheet.

Brush pretzels with beaten egg and sprinkle with coarse salt. Bake immediately in 425 degree oven for 12 to 15 minutes or until brown.

CHEESY SAUCE:

Prepare a white sauce with 2 tablespoons butter, 3 tablespoons flour, and 1 cup milk. Melt butter over low heat, blend in flour and cook over medium heat until bubbly.

Stir in 1 cup milk slowly, stirring constantly until the sauce thickens and starts to boil.

Continue cooking 1 minute to eliminate the pasty flavor of uncooked flour. Stir 1 1/2 cups grated or cubed cheese in a little at a time until melted and thoroughly mixed with the sauce. (Use sharp or mild cheddar cheese.) Do not allow the sauce to boil while adding the cheese as the cheese could become stringy.

Remove from heat.

OPTION: A tiny pinch of ground red pepper or 1/2 teaspoon prepared mustard stirred into the white sauce before adding the cheese perks up the flavor. This sauce makes a great macaroni and cheese dish by simply stirring in the cooked macaroni and serve immediately or bake the macaroni and cheese mixture at 350 degrees for 20 minutes for a slightly different texture. When pretzels are ready to serve, just dip them into the warm cheese sauce.

HINT: For a less cheesy sauce, use only 1 cup cheese and in the sauce use only 2 tablespoons butter and 2 tablespoons flour to 1 cup milk. Sauce can be prepared ahead and just barely warmed when ready to use.

NOTE: These are good served hot and plain, too.