Pretzels Recipe

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 to 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 baking 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 to 20 minutes). Makes about 24 pretzels.