Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Cake yeast |
| 4 cups | Flour |
| 1½ cup | Warm water |
| 1 large | Egg, beaten |
| 1 teaspoon | Salt |
| Course Salt. | |
| 1 tablespoon | Sugar |
Dissolve yeast in warm water, add salt and sugar. Blend in flour and knead until smooth. As soon as kneaded cut into small pieces and roll each into a rope. Twist rope in shape and place pretzels on paper lined cookie sheet. Brush with beaten egg and sprinkle generously with course salt. Bake a 425 for 12-15 minutes or until browned.
From: Lancaster Farming Shared By: Pat Stockett