Title: 90-minute Soft Pretzels
      Categories: Appetizers, Chips
      Yield: 12 servings
 
      3 1/2 c  All-Purpose Flour; unsifted
      2 tb Sugar
      1 ts Salt
      1 pk Active Dry Yeast
      1 c  Water
      1 tb Water
      1    Egg Yolk; beaten
           Coarse Salt
 
       Mix 1 cup flour, sugar, salt and undissolved yeast.  Heat 1 cup water
  and margarine to 120 to 130 degrees.  Gradually add to dry ingredients;
  beat 2 minutes at medium speed of mixer.  Add 1/2 cup flour.
   Beat at high speed 2 minutes.  Stir in enough additional flour to make a
  soft dough. On floured board, knead 5 minutes.  Set in greased bowl; turn
  to grease top.  Cover and let rise in warm, draft-free place 40 minutes.
  
       Divide dough into 12 equal pieces.  Roll each into a 20-inch rope.
  Shape into pretzels or other shapes.  Place on greased baking sheets.
  Cover; let rest 5 minutes.  Mix egg yolk and 1 tablespoon water; brush on
  pretzels.  Sprinkle with coarse salt.  Bake at 375 degrees 15 minutes or
  until done.  Cool on racks.
  
  This recipe is from Fleischmann's Yeast.  Published in the Houston
  Chronicle January 8, 1992.
  
  Posted by ROBERT ROGERS, Prodigy ID# MWFM54A.