Instructions: Choose large or small, salted or plain - these can be a soft or crispy snack

Add yeast to warm water and stir until muddy. Add flour, sugar, and salt.

Mix and knead dough. Roll into a sheet and then cut in strips to make

"ropes." Shape in traditional pretzel bows or roll to make sticks. Place on ungreased cookie sheet (1 second of a non-stick spray may be used). Bake at 425 degrees F. for 12 to 15 minutes, or until light brown.

For a special treat, just before baking, sprinkle some with garlic powder, chopped onion, any favorite herbs or spices, or - if sodium is not a problem - coarse salt.

Averages 18 pretzels, 12 to 15 large or 24+ smaller ones. Each pretzel (of

HEALTHY HEART HINT:
When baking, use whole wheat, rye and oat flours and specialty grains instead of white flour for tasty and higher fiber treats. A mixture of 1/2 whole wheat and 1/2 white flour bakes much the same as white flour. White flour has most of its vitamins, minerals and fiber removed. Finer whole wheat pastry flour is less grainy.

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