Pretzels

1 1/2 cups warm water (105-115 degrees)
2 packages active dry yeast
1/4 cup sugar
1 1/2 tsp. salt
1/4 cup vegetable oil
4 to 4 1/2 cups bread flour or all-purpose flour
1 egg white
1 Tbsp. water
Sesame seeds or poppy seeds

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.

Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes.

Divide dough into 24 pieces; cover and let rest 5 minutes.

Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.

Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds.

Bake in preheated 425 degrees oven for 12-15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.

Makes 24 pretzels
Source: Wheat Foods Council