Soft Pretzels - Hard Pretzels

Soft Pretzels
Hard Pretzels

1 cake yeast
1-1/2 cups warm water
1 teaspoon salt
1 Tablespoon sugar
4 cups of flour, (1/2 whole wheat, 1/2 unbleached)

Dissolve the yeast into the warm water, then add the salt and sugar. Blend in the flour mixture.

Knead dough until smooth. Cut into small pieces. Roll into ropes, and twist into desired shape. Place on lightly greased cookie sheets. Brush pretzel with 1 beaten egg. Sprinkle with coarse salt. Bake immediately at 425° for 12 to 15 minutes.

(For hard pretzels, use only 1-1/4 cups water, and add 1/4 cup melted butter. Make pretzels smaller and bake until brown. These keep well over a period of days.)