Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese
Instructions
In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape. In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield- 1 dozen.
Originally Submitted
12/17/2011
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