BRAN PRETZELS

1 1/2 cups warm water (100 to 110F)
1 envelope FLEISCHMANN’S Active Dry Yeast
1 1/2 cups wheat bran
2 to 2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
2 teaspoons coarse salt

Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add bran into yeast mixture; let stand 10 minutes.

Add 1 cup flour, sugar, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Punch dough down; turn out onto lightly floured surface. Divide dough into 12 equal pieces. Roll each piece to 13-inch rope; shape into pretzels. Place on greased baking sheet. Brush lightly with beaten egg; sprinkle with salt.

Bake at 425F for15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

Makes 12 pretzels
Source: FLEISCHMANN’S