1 1/4 tsp dry yeast
 1/2 tsp salt
 3/4 c warm water
 1 egg
 1 1/2 c flour
 coarse salt
 1 tsp sugar
 mustard, if desired
 
 Add yeast to warm water and dissolve.  Stir flour, sugar, and 
 salt into a small bowl.  Gradually add the flour mixture to the liquid 
 mixture.  Use your hands and work the dough until it is soft and firm but 
 not sticky.  Add a little more flour if necessary - about a Tbsp or so.  
 Knead dough until smooth and elastic - about 5 minutes.  Grease a 
 medium-sized bowl.  Lightly grease your fingertips and place the dough in 
 the bowl.  Cover with plastic wrap and refrigerate several hours or 
 overnight.  
 
 Preheat oven to 450 degrees.  Grease a cookie sheet.  Divide 
 dough into 15 parts.  Roll each piece from the center out into a pencil 
 thin rope about a foot long.  “Loop” each rope into the shape of a 
 pretzel.  Using a pastry brush, brush each pretzel with beaten egg.  
 Sprinkle with coarse salt.  Bake 10-12 minutes or until golden brown.