Preheat oven to 450 degrees
- Put into a large bowl and stir until dissolved:1 ¼ teaspoon dry yeast¾ cup very warm water
- Stir together in a small bowl
1 ¾ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
- Gradually add flour mix to liquid mixture stirring in just enough extra flour to correct the stickiness. The dough should be soft, but firm.
- Knead the dough for 5 full minutes. Remember, put your body into it so you don't wear yourself out!! My students know what I am talking about!
- Grease a cookie sheet OR line it with parchment paper. Divide dough into 10 pieces. Roll each piece into a rope shape that is about 10 inches.
- Loop each piece into a pretzel shape and place on baking sheet.
- Beat an egg. Brush each pretzel with the beaten egg. If you put coarse salt on the pretzels at this point, do so very sparingly!
- Bake for 10 to 15 minutes until golden brown.
If you want these to be softer, you can allow the dough to rise until doubled in size after the pretzels are shaped. We never took the time to do this in class. Also, this recipe can be doubled or tripled, even. ENJOY!