Yield: 6 servings
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