2 1/2 to 3 c. Pillsbury's Best
bread flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. water
1 Tbsp. shortening
6 c. water
6 Tbsp. soda
1 Tbsp. water
1 egg white
coarse salt or sesame seed

These soft, chewy pretzels, a cousin of the crispy
German ones, are best served warm with butter or mustard.
Lightly spoon flour into measuring cup; level off. In
large bowl, combine 1 cup flour, sugar, salt and yeast; blend
well. In small saucepan, heat 1 cup water and shortening until
very warm (120 degrees to 130 degrees). Add warm liquid to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium
speed. Stir in an additional 1 1/4 to 1 1/2 cups flour until
dough pulls cleanly away from sides of bowl. On floured
surface, knead in 1/4 to 1/2 cup flour until dough is smooth
and elastic, about 10 minutes. Place dough in greased bowl;
cover loosely with plastic wrap and cloth towel. Let rise in
warm place (80 to 85 degrees) until light and doubled in size, about
45 to 60 minutes.
Grease cookie sheet. Punch down dough several times to
remove all air bubbles. Shape dough into ball. Allow to rest
on counter, covered with inverted bowl, for 15 minutes. Divide
dough into 12 pieces. Roll each into 16-inch rope; form
pretzel. Place on prepared cookie sheet. Cover; let rise in
warm place until light, about 20 minutes.
Heat oven to 400 degrees. In large saucepan, combine 6 cups
water and soda; bring to a boil. Drop pretzels in water that
is just boiling, one at a time, cooking 5 seconds on each side.
Remove from water with slotted spoon; place on prepared cookie
sheet. Combine 1 tablespoon water and egg white; brush on
pretzels. Sprinkle with coarse salt. Bake at 400 degrees for 8 to 10
minutes or until golden brown. Remove from cookie sheet
immediately. Serve warm. Makes 12 pretzels.