Big Fat Pretzels

I've been making this pretzel recipe for years and years. I usually end up making pretzels a couple times over the holidays (when I'm not busy making bread flavored paper weights). This recipe is a particular favorite of my family and is very quick and simple. You don't have to wait for the dough to rise and there isn't any crazy soda or lye dipping involved. These pretzels turn out crusty on the outside and soft on the inside. They don't keep very well because the salt will make the pretzels wet, but these usually don't last long enough for that to be an issue.

*Makes 12 pretzels

1 pkg. Active dry yeast

1 1/3 C warm water

1 T sugar

½ t salt

3 ½ - 4 C unsifted all-purpose flour

1 egg white

1 T water

2 T Kosher or Sea salt

Preheat oven to 425ºF. Grease 2 baking sheets. In a large bowl dissolve yeast in water. Add sugar, salt, and 3 ½ C flour. Knead dough on floured board, adding up to ½ C additional flour as needed, until dough is smooth and elastic. Cut dough in half, then cut halves into 6 equal pieces. Roll out each piece into dough rope, about 15 inches long. Fold into pretzel shape. Place on baking sheets about 3 inches apart. Combine egg white and water and brush onto pretzels. Sprinkle with course salt. Bake 15 to 20 minutes or until golden brown. Serve plain or with mustard or butter.

* I have found that this very elastic dough is much easier to roll out into ropes if you let the cut pieces rest for about 5 minutes first.