Ingredients

1 loaf frozen white bread dough, thawed (recommended: Bridgford)
Flour, for dusting surface
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Instructions

Divide dough into 14 pieces. On a lightly
floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer
dough to the refrigerator until ready to boil.

Preheat oven to 400 degrees F.

In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to
the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered
sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20
minutes or until browned. Topping Options:

For garlic cheese pretzels:
1/2 cup finely grated Parmesan
1 teaspoon garlic powder

Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans,
brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes
or until browned.

For cinnamon pretzels:
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1/4 cup honey

In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a
glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before
baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar
glaze.