Recipe(tried): 90-Minute Soft Pretzels (topped with coarse salt, Parmesan or cinnamon sugar)

90-MINUTE SOFT PRETZELS

3 1/2 cup all-purpose flour, unsifted, divided use
2 tablespoon sugar
1 teaspoon salt
1 pkg active dry yeast
1 cup plus 1 tablespoon water, divided use
1 tablespoon margarine
1 tablespoon water
1 egg yolk, beaten
Coarse salt, grated Parmesan cheese or cinnamon sugar (for sprinkling on top)

Mix 1 cup flour, sugar, salt and undissolved yeast; set aside.

Heat 1 cup water and margarine to 120 to 130 degrees F. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough.

On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes.

Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes.

Mix egg yolk and the remaining 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or Parmesan cheese or cinnamon sugar or whatever topping you prefer.

Bake at 375 degrees F for 15 minutes or until done. Cool on racks.

Makes 12 servings