Pretzels

1/2 pkg. active dry yeast
1 1/3 c warm water
1 T. sugar
1/2 tsp. salt
3 1/2-4 c. flour
1 egg
1 T. water
2 T. coarse salt

Preheat oven to 425 degrees. Grease 2 large baking sheets. In a large bowl, sprinkle yeast over warm water. With a wooden spoon, gradually stir in sugar, salt, and enough flour about 3 1/2 cups until a soft and slightly sticky dough forms. Turn dough onto well-floured board. Knead for about 7 minutes or put it in your mixer. Cut dough in half then cut each half into 3 equal sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until it's 15 inches long. Place rope on baking sheet. Cross left side of rope over to the middle of rope creating a loop then fold right side of rope up and over the first loop to form pretzel shape. Make the rest of pretzels then enlarge holes in pretzels by putting thumb and index finger in the holes so they won't close during baking. Mix egg and water and brush over pretzels. Sprinkle with salt. Bake 15-20 minutes or until golden brown.