Makes 12 pretzels
1- 1 / 2 cups warm water (100o to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
1-1 / 2 cups wheat bran
2 to 2-1 / 2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
2 teaspoons coarse salt
Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add bran into yeast mixture; let stand 10 minutes.
Add 1 cup flour, sugar, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Punch dough down; turn out onto lightly floured surface. Divide dough into 12 equal pieces. Roll each piece to 13-inch rope; shape into pretzels. Place on greased baking sheet. Brush lightly with beaten egg; sprinkle with salt.
Bake at 425oF for15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 pretzel
Serving weight: 2.2 ounces (63 grams)
Calories 110; Total fat 0.5 g; Saturated fat 0 g;