Authentic German Pretzels

Put the yeast into a cup measure and add 3/4 cup warm water and 1 teaspoon of sugar. Let the yeast work until the yeast mixture is up to the 1 cup mark.

Combine the remaining 2 cups warm water, 1 teaspoon salt, 1 large or 2 small egss and remaining 1/2 cup sugar in a large bowl. Add the yeast mixture to the bowl and mix well with a spoon. Add the vegetable oil and 3 cups of flour, one cup at a time. Continue to work in 3-4 more cups of flour, kneading in the last cup with floured hands.

Cover the bowl and set in a warm place for an hour, or until doubled in size. Grease hands and push down the dough. Let rise again until doubled, or about another hour.

Preheat oven to 450 degrees. Combine the cold water and food grade lye in a shallow glass baking dish.

Flour your working surface and your hands and grab a ball of dough from the bowl, a little smaller than a tennis ball. Roll the dough into a 16″ strip, 3/8″ in diameter. Cross the pretzel and drop it into the diluted lye mixture. Use a slotted spoon to retrieve the pretzel, drip dry and slide it onto a baking sheet covered with a Silpat. Generously sprinkle kosher salt over the pretzels.

Bake immediately for 8 to 10 minutes, or longer, until the pretzels have a dark brown crust. Remove to a wire rack to cool.