Soft Wheat Pretzels

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 package active dry yeast
1 teaspoon sugar
1/1/2 cups warm water (105F to 115F)
2/1/2 cups Wheat Chex cereal crushed to 1 cup
1 teaspoon salt
2/1/2 to 3/1/2 cups all-purpose flour
1 egg white, slightly beaten
Coarse salt (pretzel salt or canning salt)

Instructions:

Preheat oven to 450F. Grease baking sheet. In large bowl dissolve yeast and sugar in water. Stir in Chex crumbs, salt and enough flour to make a soft dough. Turn out onto lightly floured surface. Knead 5 minutes or until elastic. (Dough will be slightly sticky.) Divide into 12 equal pieces. Cover with a damp towel. Roll each piece into a 20 – inch long rope. Shape into pretsels by making rope in U shape. Twist top 1/3 of ends twice. Fold ends down to bottom of U. Press lightly to attack. Place on baking sheet. Re-shape into pretzel form. Over with damp towel. Brush thoroughly with egg white. Sprinkle with coarse salt. Bake 16 to 20 minutes or until brown. Measure and crush cereal in glass measuring cup. Makes 12 pretzels.