Soft Pretzels

Dissolve yeast and sugar in water; let stand about 10 minutes. Add 2 cups of the flour, salt and oil; beat until smooth. Gradually stir in more flour (about 1/2 cup) to make a soft dough. Turn dough out onto a floured surface.

Knead until smooth and elastic, adding more flour (up to 1/2 cup) if necessary to prevent dough from being too sticky.

Place dough in a greased bowl. Cover; let raise in warm place until doubled, 45 minutes to 1 hour. Punch dough down; divide into 12 balls.

Roll each out to form 18-inch rope.

Twist into pretzel shape.

Let rise, uncovered, 20 to 25 minutes.

Brush lightly with egg white mixture and sprinkle with salt.

Bake at 425° until well browned, 12 to 15 minutes.