Line baking sheets with baking parchment or nonrecycled brown paper; grease top only of brown paper (or use greased baking sheets). Dissolve yeast in warm water in bowl. Add sugar, 1 teaspoon salt and flour; mix well. Knead until smooth. Divide into 24 portions; roll into ropes (figure 1). Twist into pretzel shapes (figure 2); place on prepared baking sheets. Brush with egg; sprinkle with salt to taste. Bake at 425­F for 12 to 15 minutes or until light brown. Serve warm. Yield: Approx. 24 servings.