Ball Park 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”. 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.

Varieties:
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 1/2 cup “melting chocolate” according to package directions or melt 1/2 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 1/2 cup white “melting chocolate” according to package directions or melt 1/2 cup white chocolate morsels plus 1/2 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.