Combine 1 c flour, sugar, salt and yeast in medium
bowl; blend well. Heat 1 c water and shortening in
small saucepan to 100-110°. Add liquiz to flour
mixture. Blend until moistened. Stir in by hand an
additional 1 & 1/2 to 1 & 3/4 cup flour or until
dough pulls cleanly away from sides of bowl. Knead
in 1/2 to 3/4 c flour, on a floured surface, until
dough is smooth and elastic. Place dough in
greased bowl; cover loosely with plastic wrap and
kitchen towel. Let rise in warm place until light
and doubled in size, about 45 minutes.
Spray 3 cookie sheets with no-stick spray. Punch
down dough; divide into 12 pieces. Roll each piece
into 16 inch rope; form into pretzel shape. place
on greased cookie sheets. Cover; let rise in warm
place about 15-20 minutes. Adjust oven rack to top
position. Heat oven to 400°. Combine 6 c water and
baking soda in shallow sided saucepan; bring to
gentle boil. Slowly drop pretzels into water, one
at a time, cooking 5 seconds on each side. Remove
from water with slotted spoon, return to greased
cookie sheet. Sprinkle with pretzel salt. Bake for
8 minutes; brush with melted butter. Bake 2
additional minutes or until golden brown.
Immediately remove from cookie sheet; brush
generously with remaining butter.
Originally Submitted
3/17/2013
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