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Long ago in Europe a monk gave children "crossed arms"
of soft bread for learning their prayers. The Pilgrims brought
pretzels to America aboard the Mayflower. One day a baker fell
asleep and his soft pretzels cooked too much and became hard-
ened. Making soft pretzels are both fun and easy, you'll enjoy

1 c. warm yeast
2 pkg. dry yeast
2 Tbsp. sugar
3 c. flour
2 tsp. baking soda
1 egg, butter and coarse salt
Put the warm water into a large mixing bowl and add the
yeast. Stir until the yeast dissolves. Then add the flour
gradually and stir while adding flour. Mixture will become
stiff. Sprinkle some flour on a board and knead the dough
until smooth. Form the dough into a ball; put back into bowl
and cover and let rise in a warm place for about 1 1/2 hours.
Punch down dough and turn onto floured board. Roll the dough
into a square about 1/2 inch thick. Use the dull back of a
knife to cut strips about as wide as your fattest finger.
Twist each strip into a pretzel shape. One at a time, place
each pretzel in a shallow pot of boiling water to which you
have added the baking soda. Remove the pretzels after five
seconds and put them on a buttered baking dish. Brush with
beaten egg and sprinkle with coarse salt. Bake at 400 degrees for 12
to 15 minutes.

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