CHEWY PRETZELS
Source: Scholastic Early Childhood Today; October 1994
Yield: 12 pretzels

1 1/2 cups warm water (110 to 115 degrees F)
1 envelope active dry yeast
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
1 egg

Mix the water, yeast and sugar together in a bowl and set aside for five minutes.

Meanwhile, combine the flour and salt in a separate bowl. Add the yeast mixture to the flour-salt combination and stir together until dough forms into a ball. On a lightly floured surface, knead dough about 5 minutes until smooth. Let dough rest covered for about five minutes.

During that time, beat the egg with an eggbeater in a separate bowl.

Divide the dough evenly into 12 portions. Roll each ball into a rope about 12 to 15 inches long and then twist each rope into a pretzel shape. Brush pretzels with egg and place on baking pans that have been sprayed with cooking oil.

Bake at 425 F until browned, about 10 to 15 minutes.

Serve warm with your favorite dip or accompaniment.