2 1/2 to 3 c. bread flour
1 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. warm water
1 tbsp. shortening
6 c. water
6 tbsp. baking soda
1 tbsp. water
1 egg white
Coarse salt or sesame seeds

In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In small saucepan, heat 1 cup water and shortening until very warm. Add warm liquid to flour mixture. Blend at low speed until moistened. Stir in additional 1 1/4 to 1 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Place dough in greased bowl; cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes. Grease cookie sheet. Punch down dough; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.

Divide dough into 12 pieces. Roll each into 16 inch rope; form into pretzels. Place on prepared cookie sheet. Cover; let rise in warm place until light, about 20 minutes. Heat oven to 400 degrees.

In large saucepan, combine 6 cups water and soda; bring to a boil. Drop pretzels in water that is JUST boiling, one at a time, cooking 5 seconds on each side. Remove from water with slotted spoon; place on prepared cookie sheet. Combine 1 tablespoon water and egg white; brush on pretzels. Sprinkle with coarse salt. Bake for 8 to 10 minutes. Remove from cookie sheet immediately.