Soft Pretzels

 This is a very worn recipe that looks like it's in Grandma Allred's handwriting.

This is 2/16 worth of pretzel dough.

3/4 c warm water
1 pkg yeast
1/2 tspn salt
2 c flour
1/2 tspn sugar

1/2 egg, Kosher salt

Add yeast to water, dissolve. Add salt, sugar; stir. Add flour; stir. Knead lightly. Store in greased container with top in the frig. for at least 1 hr. Punch down dough. Divide into 16 parts. Shape; place on foil lined cookie sheet. Brush with egg. Bake 425 degrees - 15 minutes.

The pretzels tasted good, and were just the right size for a small snack (smaller than mall pretzels). The only thing I would change would be to dip them in a baking soda bath to give them that distinct pretzel taste.