Lenten Pretzels

(from A Continual Feast by Evelyn Birge Vitz)

1 Tablespoon honey or sugar
1 1/2 cups lukewarm water
1 envelope active dry yeast
1 teaspoon salt
4 cups flour
Coarse salt
1 egg beaten

Add the honey to the water; sprinkle in the yeast and stir until dissolved. Add 1 tsp salt. Blend in the flour, and knead the dough till smooth.

Cut the dough into pieces. Roll them into ropes and twist into pretzels shapes. Place the pretzels on lightly greased cookie sheets and brush them with the beaten egg and sprinkle with salt. Bake at 425 degrees F for 12 to 15 minutes or until golden brown.

Caution: Do not attempt this recipe if anyone in your house is on a low-carb diet–the smell of them baking is irresistible!