---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pretzels
  Categories: German
       Yield: 6 servings
  
       1 pk Yeast; Active, Dry                  4 c  Flour; Unbleached
   1 1/2 c  ;Water, Warm,110-120 Degrees        1 ea Egg; Large, Beaten
       1 ts Salt                                1 x  Salt; Coarse
       1 tb Sugar                          
  
   Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
   in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and
   let dough rise until double in bulk.  Punch down.  Cut dough into small
   pieces and roll into ropes.  Twist ropes into pretzel shapes and place on
   greased cookie sheet. Using a pastry brush, bursh pretzels with egg and
   sprinkle with coarse salt.  Allow pretzels to rise until almost double in
   bulk.  Bake at 425 degrees F. for 10 to 15 minutes or until browned.  Best
   if eaten immediately.  If not, store in airtight container.
   Makes 12 6-inch pretzels.
  
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