|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Water||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Coarse salt||To Taste|
Sift together flour, salt and baking soda into a medium bowl.
Cut in shortening with a pastry blender or a fork until mixture resembles coarse meal.
Add cheese; toss.
Add water, 1 tablespoon at a time, while stirring dough.
Turn out dough onto a floured surface.
Gently knead until dough holds together and is smooth.
Preheat oven to 300F (150C).
Roll about 1 tablespoon dough into a 6-inch rope.
Place rope on ungreased baking sheet, crossing ends 1-1/2 inches from tips.
Press dough together.
Lift dough loop formed by crossing rope ends over dough ends.
Shape dough as needed with your hands to make pretzel shape.
Repeat with remaining dough.
In a small bowl, beat egg and milk.
Brush pretzels with egg mixture.
Sprinkle with coarse salt.
Bake until pretzels are browned and firm, about 20 minutes.
Cool on a rack.
Store completely cooled pretzels in an airtight container.