|Active dry yeast||1⁄4 Ounce (1 Package)|
|Water||1 1⁄2 Cup (24 tbs)|
|Flour||4 Cup (64 tbs)|
|Kosher salt||To Taste|
Sprinkle yeast over warm water; add pinch of sugar and let stand 5 minutes.
In large bowl combine flour, sugar, salt, then add yeast mixture and stir to blend.
Turn dough onto lightly floured board and knead until smooth and elastic, about 10 minutes.
Cut dough into 18 pieces, then roll in floured hands to make strips about 14 inches long and 1/2 inch round.
Twist these to shape pretzels and place on greased cookie sheets.
Beat egg whites just to the frothy stage; brush over pretzels and sprinkle with the coarse salt.
Bake in 400°F oven 15 minutes, until light brown.