Ballpark-Style Pretzels

On a lightly floured surface, roll dough lengthwise into a 15 x 5 inch long rectangle. Cut dough into 8 equal long strips. Take a 15-inch dough piece and roll into a 20-inch long rope. Shape each rope into a “U” shape and place on a lightly greased cookie sheet. Take the right end of the rope and place it over the bottom left-hand corner of the “U” shape. Repeat with the left side. Brush with egg wash and sprinkle with coarse salt. Bake at 375° oven for 14-16 minutes or until golden brown. Serve warm. If desired, serve with mustard for dipping.

Optional Toppings:

Poppy Seed: Prepare as above except substitute 1 tablespoon poppy seeds for salt or sprinkle in addition to salt.

Cinnamon Sugar: Prepare as above except substitute cinnamon mixture (2 tablespoons sugar plus ¼ teaspoon cinnamon) for salt or sprinkle in addition to salt.

Chocolate: Prepare as above and let pretzels cool. Melt ½ cup “melting chocolate” according to package directions or melt ½ cup semi-sweet chocolate morsels plus 1 tablespoon vegetable shortening over a double boiler, stirring frequently. Place pretzels on wax paper and drizzle with melted chocolate. Refrigerate for 10 minutes or until chocolate has hardened.

White Chocolate: Prepare as above and let pretzels cool. Melt ½ cup white “melting chocolate” according to package directions or melt ½ cup white chocolate morsels plus ½ teaspoon vegetable shortening over a double boiler, stirring frequently. Place pretzels on wax paper and drizzle with melted chocolate. Refrigerate for 10 minutes or until chocolate has hardened.