Non-cookie baked goods. Courtesy of S.

Soft Pretzels

[makes 12 pretzels]

• 1 tbsp vegetable shortening for baking sheets
• 1 1/3 cup warm water
• 1 package active dry yeast (about a tbsp)
• 1 tbsp sugar
• 1/2 tsp table salt
• 3 1/4 cups all purpose flour
• 1 lg egg
• 1 tbsp water
• 2 tbsp coarse salt

1. Put over rack in middle of over. Preheat to 425 deg.
2. Using paper towel, spread shortening evenly over two cookie sheets.
3. Pour warm water into a mixing bowl. Sprinkle the yeast over the water and let it stand for about 5 min. Then stir with a wooden spoon until completely blended.
4. Add sugar, table salt, and 1 cup flour. Stir until blended. Add 2 more cups flour 1/2 cup at a time, stirring to blend after each addition. The dough should be well blended.
5. Sprinkle a little of the remaining flour over a clean kitchen surface. Turn the dough out of the bowl onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky.
6. Pull the dough into 12 equal pieces. Roll 1 piece into a rope about 15 inches long, then shape into a pretzel. Put it in one of the baking sheets and repeat with the other pieces of dough.
7. Break the egg into a small bowl. Add 1 tbsp water and stir them together with a whisk. Brush the egg wash over each pretzel, using a pastry brush. Sprinkle coarse salt over the pretzels with your fingers.
8. Put the first baking sheet into the oven. Bake until the pretzels are golden brown, 12-20 minutes.
9. Remove the first sheet and repeat with the second. Using a spatula, transfer the pretzels to a cooling rack.