the yeast in the warm water.
Add the salt and sugar.
Blend in the flour and knead the dough until smooth.
As soon as the dough is kneaded, cut it into small pieces
and roll the pieces into ropes.
Twist the ropes into the traditional pretzel shapes and
place the pretzels on paper lined cookie sheets.
Brush pretzels with the beaten egg and sprinkle generously
with coarse salt. Bake
immediately in a 425’ oven for 12 to 15 minutes, or until
browned. Eat them
fresh, for they do not keep long.