Pretzel

Weiss-wurst and Pretzel, a Bavarian tradition. I'm not Bavarian, but I do like pretzels.
Here is my favorite recipe for soft pretzel.
I like to eat them with just plain butter or sometimes with honey - mustard.

We also tried this pretzel dip:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1/2 tsp. cider vinegar

Mix all the ingredients together.

soft Pretzel

1 pkg. dry yeast
1 1/2 cup warm water
1 tbs. sugar
4 cups flour
1/2 tsp. salt

1 large egg, beaten
coarse salt
1 tbs. butter, melted

Dissolve the yeast and the sugar in the warm water. Let it sit until it foams. Mix the flour and salt together and add it to the yeast. Knead until the dough is nice and soft and not sticky.
Let it rise until double in size.
Punch it down and divide in 5 parts. Take each part and roll it on the counter until every roll is about
as thick as a finger, now form it into a pretzel shape. Really, it can be any shape you like.
Brush the pretzels with egg and sprinkle with coarse salt.
Bake in a 425 F oven for about 8 - 10 minutes, take them out, brush them with the melted butter and sprinkle more salt, then bake them again until they are golden.