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1
COMBINE 1 cup flour, sugar, salt and yeast in medium bowl.
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2
Blend well.
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3
Heat 1 cup water and shortening in small saucepan to 100 to 110F Add liquid to flour mixture.
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4
Blend at low speed of an electric mixer until moistened.
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5
Beat 3 minutes at medium speed.
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6
Stir in by hand an additional 1 1/2 to 1 3/4 cups flour or until dough pulls cleanly away from sides of bowl.
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7
Knead in 1/2 to 3/4 cup flour on floured surface, until dough is smooth and elastic.
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8
Place dough in greased bowl.
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9
Cover loosely with plastic wrap and cloth towel.
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10
Let rise in a warm place (80 to 85F) until light and doubled in size, about 45 minutes.
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11
SPRAY 2 cookie sheets with no-stick cooking spray.
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12
Punch down dough.
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13
Divide into 12 pieces.
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14
Roll each piece into a 16-inch rope.
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15
Form into pretzel shape.
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16
Place on prepared cookie sheets.
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17
Cover.
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18
Let rise in warm place about 15 to 20 minutes.
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19
Adjust oven rack to top position.
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20
Heat oven to 400F Combine 6 cups water and baking soda in a shallow sided saucepan.
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21
Bring to a gentle boil.
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22
Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
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23
Remove from water with slotted spoon.
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24
Return to cookie sheet.
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25
Sprinkle with pretzel salt, sesame or poppy seeds.
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26
BAKE 8 minutes.
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27
Brush with melted butter.
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28
Bake 2 minutes or until golden brown.
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29
Immediately remove from cookie sheet.
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30
Brush generously with remaining butter.
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31
Serve warm.
