I used the recipe from Catholic Traditions in Cooking, by Ann Ball and have used it for years. It's a wonderful easy recipe that we all enjoy!
Here's the recipe:
1 pkg dry yeast 4 cups flour
1 1/4 cup warm water 1/4 cup melted butter
1 tsp salt 1 beaten egg
1 Tbsp sugar
Dissolve the yeast in the warm water. Then add the sugar and salt, stir with a wooden spoon to combine. Then add the flour and melted butter. Stir until it starts to become stiff and then move to the counter and kneed until elastic. Divide dough into small equal pieces. Roll into "snakes" and twist. Place them on a lightly greased cookie sheet. Brush with egg wash and add corse salt (if desired) and bake at 375 for 15 minutes, until golden.
**A note for my fellow Orthodox. We have had these a lot during the fast. In that case I have used lenten margerine and used almond milk for a wash and seems to be fine to help the salt stick to the pretzels.
Did you know that pretzels have a spiritual and historical significance? During the early years of Christianity pretzels were a lenten snack. Lenten bread made of water, flour and salt accompanied simple lenten meals of veggies and fruit and on certain days fish. In the west, as a sign for lent being a time of prayer, bakers shaped their bread in the form of arms crossed in prayer. Bracellae, the Latin word for "little arms", eventually became the Germanic "pretzel".
Enjoy your day!