1 1/2 c. warm water
1 quarter-ounce env. (1 scant tbsp.) active dry yeast
2 tsp. sugar
3 1/2 to 4 c. flour
1 1/2 tsp. salt
2 tbsp. oil
1 egg, beaten with 1 tbsp. milk for a glaze

TOPPINGS:

Coarse salt
Poppy, sesame, or caraway seeds

Place 1/4 cup of the water in a bowl and sprinkle the yeast and sugar over it. Stir to dissolve and let the yeast stand until bubbly, about 5-10 minutes.

Combine 3 1/2 cups of the flour and the salt. Add the remaining cup of water, the oil, and the proofed yeast. Stir to combine. On a lightly floured board, knead until smooth and elastic, adding flour if necessary to prevent sticking.

Preheat the oven to 425 degrees. Lightly grease 2 heavy baking sheets with shortening. Divide the dough into 24 pieces and roll each into thin strips about 10 inches long. Shape into pretzels by crossing the ends to make a loop, then flipping the ends back across the loop.

Place on the prepared backing sheets. For chewy pretzels, cover the dough loosely with a towel and let the pretzels rest in a warm place until puffy (about 15 minutes). Bake them immediately for crunchier pretzels.

Lightly brush the egg-milk glaze over the pretzels. Sprinkle each pretzel with a pinch of salt or seeds. Bake until lightly colored (about 15-20 minutes). Makes about 24 pretzels.