Serves: 40

You Will Need:
One-half portion of desired dough
Whole Egg Glaze
Coarse salt or table salt (optional)
Colored sugar (optional)

Divide dough in half. Cover one half and set aside.

On a lightly floured surface, roll dough into a 10" x 10" square, about 1/2" thick. Cut dough into twenty 10" strips. Roll each strip into 18" to 20" ropes. Use ropes to make pretzels or letters.

To make Pretzels: Form each rope into a pretzel shape (A).

Preheat oven to 375°. Generously grease and flour a baking sheet. In a medium saucepan over medium-high heat, bring about 3" of water to a boil. With a slotted pancake turner, lower pretzels, one at a time, into boiling water for 6 to 8 seconds (the longer time gives a softer pretzel). Remove and drain off excess water. Place pretzels about 1" apart on baking sheet. Brush lightly with glaze and sprinkle with salt.

Bake for 15 to 20 minutes or until golden brown. Let cool on wire racks. Repeat with remaining dough or use to form letters. Store in an airtight container in a cool pl
To make Letters: Form each rope into individual letters, cutting as needed. If desired, attach letters together, pinching to seal where overlapped (B). Place about 1" apart on a greased baking sheet. Cover and let rise for 15 minutes. (Dough will rise during baking.)
Glaze lightly and sprinkle with salt or colored sugar.

Bake in a preheated 375° oven for 15 to 17 minutes or until golden brown. Let cool 1 to 2 minutes. Transfer to a wire rack.

More Recipes from the Fresh-From-The-Oven Breads Cookbook:
Bear
Christmas Tree
Goose
Lamb
Pineapple
Pretzels / Letters
Wreath