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