This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Set sponge with two ounces of Fleischmann's Compressed Yeast and 4 quarts water. Sponge will be ready in 7 hours.
Dissolve 1/2 lb. salt in 8 quarts water, lift this on sponge, add 5 pounds lard and sufficient flour to make a very stiff dough.
Let dough rise for 1 hour, then run it through the rollers several times. Break off and roll into two-ounce pieces, let rest 15 minutes, then form into pretzel shapes.
Lay pretzels on boards covered with a cloth, give very little proof. Then put the pretzels into the boiling lye solution until they rise (about one minute), then place on peel, sprinkle with salt and put in the oven as quickly as possible. Bake until they are nicely browned.
The lye solution is made with 1 ounce of caustic soda to two quarts boiling water, and must be kept boiling hot when in use.
If solution becomes too strong from boiling down add more water.