Pretzels Hard and Soft
rec.food.recipes/Dan Newquist/1997

1 pkg yeast
1 1/2 cups warm water
1 tsp salt
1 tbsp sugar
4 cups flour
1 large egg, beaten
coarse salt

SOFT PRETZELS:
Dissolve yeast in water; add salt and sugar. Blend in all the flour and knead until smooth. When smooth, cut dough into small pieces and roll into ropes. twist ropes into conventional pretzel shapes and place
on a paper lined cookie sheet. Brush pretzels with beaten egg, sprinkle with coarse salt. Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.

HARD PRETZELS:
Do everything above, but decrease water to 1 1/4 cups and add 1/4 cup of melted butter. Make pretzels smaller, and bake until browned. These pretzels will stay good for months in a tight container.