-
1
Place an oven rack in center of the oven.
-
2
Then turn on the oven and preheat to 425F.
-
3
Using paper towel, spread the shortening evenly over both cookie sheets.
-
4
Pour the warm water into the mixing bowl.
-
5
Sprinkle the yeast over the water and let it stand approximately 5 minutes to soften.
-
6
Then stir with the wooden spoon until completely blended.
-
7
Add the sugar, table salt, and 1 cup flour; stir until blended.
-
8
Add 2 more cups flour, 1/2 cup at a time, stirring to blend after each addition.
-
9
The dough should be well blended.
-
10
Sprinkle a little of the remaining flour over a clean kitchen surface.
-
11
Turn the dough out of the bowl onto the floured surface.
-
12
Knead until the dough is smooth and elastic, sprinkling with flour if dough is sticky.
-
13
Pull the dough into 12 equal pieces.
-
14
Roll 1 piece into a rope approximately 15 inches long, then shape the rope into a pretzel or letter.
-
15
Put the pretzel on one of the baking sheets and repeat with the remaining pieces of dough.
-
16
Break the egg into a small bowl.
-
17
Add 1 tbsp.
-
18
water and stir together with whisk.
-
19
Brush the egg wash over each pretzel, using pastry brush.
-
20
Sprinkle with coarse salt.
-
21
Put the oven mitts on and put a baking sheet in the oven.
-
22
Bake until the pretzels are golden brown, 15 to 20 minutes.
-
23
Wearing mitts, carefully transfer the sheet to a heatproof surface.
-
24
Bake the second sheet of pretzels.
-
25
Using the spatula, transfer the pretzels from the baked sheet to the rack to cool a little before serving them.
-
26
Cool the remaining pretzels when they are finished baking.
