|Soft shortening||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs), scalded|
|Flour||12 Cup (192 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Coarse salt||3 Tablespoon|
Stir shortening and sugar into milk Until shortening is melted.
Pour milk mixture into large bowl; cool until lukewarm.
Soften yeast in 1 /4 cup warm water.
Combine yeast mixture and 6 cups flour; stir until smooth.
Cover; let rise in warm place for 30 minutes or until light and bubbly.
Sift remaining flour with baking powder and salt.
Stir dough down; beat in flour mixture gradually until dough is blended.
Let rise in greased large bowl until doubled in bulk.
Punch down; divide into 6 equal pieces.
Let stand for 10 minutes.
Divide each piece into 10 portions of equal size.
Using palms of hands, roll each into strand, 1/2 inch in diameter and 18 inches long.
Twist into pretzel shape, tucking ends under.
Cover shaped pretzels lightly; let rise until doubled in size.
Add lye to 2 quarts cold water in large pan; heat until solution is steaming but not boiling.
Place pret- zels, one at a time, right side down, on wide-slotted turner.
Lower pret2el into lye solution for 2 seconds; remove.
Place right side up on greased baking sheet; sprinkle with coarse salt.
Bake at 400 degrees for 15 minutes or until browned well.