INSTRUCTIONS
1. Dissolve dry yeast in water and stir in ginger, sugar and salt.
2. Blend in flour (add enough until dough can be handled easily).
3. Turn dough onto lightly floured surface and knead until smooth.
4. Cut dough into 125. 14 pieces and roll each into a long rope; then twist into pretzels.
6. Arrange pretzels on a lightly greased cookie tin.
7. Brush tops and sides of pretzels with beaten egg and sprinkle with coarse salt.
8. Bake at 425 degrees for 15 minutes or until golden brown on top.
