Pretzels for Holy Week

From the time I was about 8 years old, my mother has made pretzels every Palm Sunday. I found myself craving them this week, so I got the recipe from her and made some to bring to our twice monthly local playgroup. The pretzel is a symbol of arms crossed in prayer over the chest, so it is appropriate for Holy Week. Well, everyone loved them and asked for the recipe. So, I thought I would post it here. I wish I had thought to take a picture of them as they came out of the oven all golden and smelling so yummy. They are really very easy to do.

Homemade Soft Pretzels

1 package active dry yeast (2 1/4 teaspoons from the jar)
3/4 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
2 cups flour
cornmeal
1 egg (beaten)
coarse salt

In a medium sized bowl, proof the yeast by dissolving it and the sugar in the warm water. Let it sit for a few minutes until you see bubbles forming on top. Combine flour and salt in another bowl. Once the yeast is ready, add the flour mixture to the yeast slowly, mixing it well. Turn out onto a floured surface and knead the dough until it is smooth. Allow it to rise for a few minutes (10 or 15 is fine). Prepare a cookie sheet for baking by lining it with aluminum foil, spraying with cooking oil, and sprinkling with cornmeal. Split the dough into 8 even pieces. Make a rope shape from each piece, cross the ends over twice, and fold it back toward the center to make the pretzel shape. Place on prepared cookie sheet. Brush each pretzel with egg. Sprinkle with coarse salt. Let the pretzels rise for a 10 - 15 minutes - until they are smooth. Bake at 425 degrees for 12 - 14 minutes until they are golden. Peel them off the foil and enjoy while still warm. They are best right out of the oven, but you can reheat them in the oven or microwave.