Instructions: In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands. Cover and let stand in a warm place until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of the flour with the baking powder and the 1-3/4 teaspoons salt; set aside. Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking.

Divide kneaded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400 oven for 10 to 12 minutes or until golden; transfer to a rack. After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test).

8 dozen

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.