Soft Pretzels

  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees)
  • 4 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1/4 cup sea salt, for topping
  • 1 egg, beaten
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. The mixture was dry for me, so I added one or two tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees. When risen, turn dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a long rope (however large you want your pretzel)  and twist into a pretzel shape. Place on a greased baking sheet. Beat an egg, and brush pretzels. Sprinkle with salt.
Bake for about 10-15 minutes, until browned.

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