Yield: 12 Large Pretzels



  1. In large bowl, sprinkle yeast and sugar on warm water and let stand one hour to dissolve and proof.
  2. Mix in three cups of the flour until a stiff dough is formed. Turn out onto floured surface and knead about seven to eight minutes, incorporating more of the flour as needed to prevent sticking. Dough should be smooth and elastic at the end of the kneading process. Place the dough ball in a well-greased bowl, turning once to coat completely. Cover with light cloth and let stand in warm place until doubled in bulk, about 1.5 hours.
  3. Punch down dough and divide int 12 equal pieces. Roll out each piece to a rope about eighteen inches long. Form into pretzel shape and place on greased cookie sheet.
  4. In small dish, mix egg yolk with water; brush mixture on tops of pretzels and sprinkle generously with coarse salt. Allow to rise about 15 minutes. Bake at 475 degrees 10 to 12 minutes, until browned and puffed.