1 1/2 c. all-purpose flour
2/3 c. milk
1/2 c. shredded cheddar cheese
2 tbsp. softened butter
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1 egg
Coarse salt

Heat oven to 400 degrees. Grease cookie sheet with shortening. Cover bread board with pastry cloth, tucking ends underneath. Cover rolling pin with stocknet cover. For convenience, place some flour in custard cup. Sprinkle the covered board and rolling pin lightly with the flour and rub it in until it disappears.

Mix 1 1/2 cups flour, 2/3 cup milk, 1/2 cup shredded cheese, 2 tablespoons butter, 2 teaspoons baking powder, 1 teaspoon sugar and 1 teaspoon salt to a soft dough in medium bowl with fork. Gently smooth the dough into a ball on the covered board. Knead 10 times. Divide the dough in half.

5. Roll one half of the dough into a rectangle, 12" long and 8" wide.

6. Mark and cut the rectangle lengthwise, into 8 (1") strips. Make each strip narrower by folding it lengthwise in half. Pinch the edges to seal.

7. Twist each strip into a pretzel shape and place seam side down on the greased cookie sheet.

8. Beat 1 egg in small bowl with the fork until all the white and yellow are mixed.

9. Brush the pretzels with the beaten egg, then sprinkle lightly with coarse salt.

10. Bake in 400 degree oven 20 to 25 minutes or until golden brown. Lift with pancake turner to rack.

Repeat steps 5 through 10 with remaining half of the dough. NOTE: In place of the coarse salt, you can use onion salt or garlic salt or grated American cheese food.