2 pkgs. active dry yeast
1/4 c. warm water (for softening yeast)
1 qt. milk
3/4 c. softened shortening
1/2 c. sugar
12 c. unsifted all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 tbsp. household lye
2 qts. water
3 tbsp. coarse salt

Soften yeast in 1/2 cup warm water. Scald milk; stir in shortening and sugar until shortening is melted. Pour milk mixture into a large bowl and cool until lukewarm. Add softened yeast with 6 cups of the flour and stir until smooth. Cover and let rise in warm place until light and bubbly, about 30 minutes.

Sift remaining flour with baking powder and the 1 1/2 teaspoons salt. Stir down risen dough, gradually beat in flour mixture until dough is blended. Let rise, covered, in a greased large bowl until doubled, about 1 1/2 hours. Punch dough down, divide into 6 equal pieces, and let rest 10 minutes.

Cut each piece into 10 portions of equal size. Using palms of hands, roll each piece into a strand 1/2 inch thick and 18 inches long. Twist into a pretzel shape, tucking ends under. Cover shaped pretzels lightly with damp cloth. When all the dough is shaped, the first pretzels will have risen.

Add lye to cold water in a large pan (do not use aluminum). Heat until solution is steaming but not boiling. Place pretzels, one at a time, right side down on a wide slotted turner. Lower pretzels into lye solution for 1 or 2 seconds; remove and drain. Place right side up on non-stick baking sheets. Sprinkle with coarse salt. Bake in hot oven (400 degrees) for 15 minutes or until well browned. Makes 5 dozen 5 inch pretzels.

Dipping the pretzels in lye before baking gives them their characteristic flavor and shiny crust. At this low concentration, lye will not remain on the pretzels in dangerous amounts (1 part lye, 64 parts water). Pretzels can be kept from sticking by heating regular baking sheets and rubbing with paraffin.