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1
Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
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2
Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees.
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3
Add liquid to flour mixture and blend at low speed until moistened.
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4
Beat 3 minutes at medium speed.
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5
Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl.
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6
Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic.
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7
Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel.
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8
Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes.
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9
Spray 2 cookie sheets with no-stick spray.
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10
Punch dough down and seperate into 12 pieces.
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11
Roll each piece into a 16-inch rope.
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12
Form into pretzel shape.
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13
Place on greased cookie sheets and cover.
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14
Let rise in a warm place for 15 minutes.
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15
Adjust oven rack to top position.
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16
Heat oven to 400 degrees.
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17
Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil.
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18
Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
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19
Remove from water with a slotted spoon and return to greased cookie sheet.
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20
Sprinkle with pretzel salt, sesame seeds, etc.
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21
Bake for 8 minutes.
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22
Brush with melted butter.
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23
Bake an additional 2 minutes or until golden brown.
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24
Remove from cookie sheet and brush generously with remaining butter.
