|Granulated sugar||1 Pinch|
|Warm milk||125 Milliliter (110 F 43Â°C)|
|Active dry yeast||1 1⁄2 Tablespoon (1 1/2Package)|
|All purpose flour||320 Gram (2 1/4 Cup)|
|Butter/Margarine||80 Gram (6 Tablespoons)|
|Egg yolk||1 , beaten|
|Sugar||50 Gram (1/2 Cup)|
Stir granulated sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, salt and cardamom into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine and whole egg into yeast mixture.
Pour into flour mixture, combining to make a firm dough.
On a floured surface, knead dough until smooth.
Dough does not need to rise.
Preheat oven to 450°F (230°C).
Grease a baking sheet.
On a floured surface, roll dough to make a long thick rope.
Cut into 24 equal pieces.
Roll each piece into a thin strip, about 16 inches (40 cm) long.
Make strips into pretzel shapes.
Brush with egg yolk; press sugar crystals onto 1 side to decorate.
Place pretzels on greased baking sheet.
Bake 8 to 10 minutes or until golden.
Remove from baking sheet carefully.
Cool on a rack.
These pretzels taste best served fresh.