Pretzels

ingredients:
dough:
1 pkg active dry yeast
1 T sugar
1 c warm water
2 1/2 to 3 c all-purpose flour
1 t salt
2 T salad oil

glaze:
1 egg white, beaten with 1 t each salt & water

toppings:
coarse salt, grated cheese, caraway seeds or fine herbs


preparation:
prepare the dough:
dissolve yeast and sugar in water in bowl, let stand 10 minutes
add 2 c flour, the salt & oil, beat till smooth
gradually stir in up to 1/2 c more flour, till dough is soft & not sticky
knead dough on floured surface with floured hands about 5 minutes
place dough in a large greased bowl, turn so all sides of dough get oily, cover with a towel
let dough rise in a warm (not hot) place about 45 minutes, till doubled in size

form the pretzels:
punch down the dough, after it deflates divide it in half, then in half again
divide each of these four portions in thirds, for a dozen pretzels
with floured hands, roll each into a cable as long as your forearm
twist into pretzel shape, tucking both ends under
place on greased baking sheet
let rise again, uncovered this time, about 20 minutes

before baking:
brush pretzels lightly with egg-white mixture
sprinkle with your choice of toppings

bake 12 -15 minutes at 425 F, till well browned
serve warm


notes:
if you are used to using self-rising flour, baking with yeast can sound scary and complicated. It really isn't.
yeast dissolves and activates best in water about bath temperature - almost but not quite "hot"
dough rises well at 70-80F
I've never been able to "save these for later" - they are too good! better make two batches!


measurements and conversions:
pkg yeast= 1/4 oz = 7 gm
t=teaspoon = 5 gm
T=tablespoon = 15 gm
c = cup = 200 ml
70F = 21C
80F = 26C
425F = 218C