1 package dry yeast
1-1/2 cups warm water (105 to 115)
4 cups all-purpose flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 egg white
Kosher Salt (table salt or sea salt may be substituted)
Mustard (optional)
Dissolve yeast in warm water. Combine flour, sugar, and salt; add yeast mixture, and mix until well blended. Turn out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).
Using kitchen shears dipped in flour, cut dough into 18 pieces; roll each into a ball.
With floured hands, roll each ball between your hands to form a rope about 14 to 16 inches long and about 1/2 inch in diameter; twist each into a pretzel shape, and place on a lightly greased baking sheet.
Beat egg white until frothy, and brush on each pretzel; sprinkle with salt. Bake at 400 deg F. for 15 minutes or until lightly browned. Serve with mustard.