Photo by Stephanie Knewasser

From the kitchen of Marlene Knewasser

In a bowl mix:

2 packets dry yeast

1 1/2 c warm water


2 Tbsp sugar

1 tsp salt


4 c flour


Put the dough on waxed paper & knead until smooth.

Roll into “snakes” to make pretzel, or cut off pieces & make them into shapes you like- not too thick or too thin or they won’t bake properly.

Place on cookie sheet.

Brush entire top of pretzel with beaten egg.

Sprinkle with coarse salt.

Bake @ 425 for 12-15 minutes, or until golden brown.