Soft Pretzels

Ingredients

* 1 package active dry yeast
* 1½ cup warm water
* 1 teaspoon salt
* 1 Tablespoon sugar
* 4 cups flour (approximate)
* Shortening for greasing bowl and cookie sheet
* 1 egg, beaten
* Coarse salt

Procedure

1. Dissolve sugar, salt, and yeast in warm water.
2. Allow to stand for 3 to 4 minutes.
3. Stir in 3 cups of flour.
4. Add the last cup of flour, a little at a time, until a stiff dough forms.
5. Sprinkle flour onto a cutting board or countertop and turn the dough out of the bowl.
6. Using clean hands, knead the dough (fold it over, press down, turn).
7. Repeat this process for about 7 or 8 minutes. Clean out the mixing bowl and coat the inside lightly with oil.
8. Return the dough to the bowl, cover with plastic wrap, and leave the bowl in a warm place for 1 to 2 hours.
9. During this time the dough will expand, or "rise" to about twice its size.
10. Grease two cookie sheets and remove the plastic wrap from the bowl.
11. Cover your fist with flour, and then punch down into the center of the dough.
12. Turn the dough back out onto the floured counter and cut or tear it into about 12 equal pieces.
13. Roll each piece into a long rope (about 12 to 16 inches long).
14. Twist the ropes into pretzel shapes and place them on a greased cookie sheet.
15. Using a clean pastry brush, brush each pretzel with beaten egg and then sprinkle them with coarse salt.
16. Cover the cookie sheets loosely with plastic wrap and allow the pretzels to rise again for about 1 hour.
17. Preheat oven to 425°F.
18. Bake the pretzels for 10 to 15 minutes (until lightly browned).
19. Serve immediately with spicy mustard.

Makes about 1 dozen pretzels.