Recipe: Soft Pretzels (Plain, Garlic-Parmesan or Honey-Cinnamon, using frozen bread doug

SOFT PRETZELS

1 loaf frozen white bread dough, thawed
Flour (for dusting surface)
1 egg, beaten
1/2 cup coarse salt

FOR VARIATIONS (OPTIONAL):
FOR GARLIC-PARMESAN PRETZELS:
1/2 cup finely-grated Parmesan
1 teaspoon garlic powder
FOR HONEY-CINNAMON PRETZELS:
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1 to 2 tablespoons water
1/4 cup honey

Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.

Preheat oven to 400 degrees F.

In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels.

Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings.

Bake for 15 to 20 minutes or until browned.

OPTIONAL VARIATIONS:

GARLIC CHEESE PRETZELS:
Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with 1/2 cup finely grated Parmesan and 1 teaspoon garlic powder. Bake for 15 to 20 minutes or until browned.

FOR HONEY-CINNAMON PRETZELS:
In a small bowl, combine 1/2 cup powdered sugar and 1 tablespoon ground cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with 1/4 cup honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.

Makes 14 pretzels
Adapted from source: Semi-Homemade Cooking with Sandra Lee (Show # SH-1B12), TV Food Network