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1
In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour.
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2
Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
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3
Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple.
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4
Cut into 12 pieces and let rest 5 minutes.
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5
Roll out each piece into a rope about 22 inches long.
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6
(For traditional shape, the ends should be thin and the center fat.)
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7
Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat belly, at about 4 oclock and 8 oclock.
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8
Then gently spread out shoulders of pretzel.
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9
Transfer shaped pretzels to an ungreased baking sheet.
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10
(Alternatively, form each piece into a round or oval to make laugenbrotchen, rolls.)
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11
Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
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12
Heat oven to 425 degrees.
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13
In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing.
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14
Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
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15
Sprinkle pretzels with salt.
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16
Bake about 15 minutes or until deep brown.
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17
Remove to a rack and serve warm.
