In a stand mixer bowl dissolve yeast and sugar in about 2 tbsp. of warm milk.

Cover with clean kitchen towel and allow to sit for about 10 min.

In the meantime, blend flour, barley malt, and salt.

Add the flour mixture, the lard, and the remaining warm milk to the stand mixer bowl.

Knead for about 10 min. or until your dough is smooth and elastic.

Cover and let rise in warm place for 30-60 minutes.

Place dough onto a lightly floured working space. Divide it in 8 pieces and shape them into pretzels. View the video tutorial to learn how to shape the pretzels.

Allow pretzels to rest in the fridge uncovered for about 20 minutes.

Fill a large pot ⅔ with water and heat water.

Once the water boils, add the baking soda slowly to the water.

Place pretzel on a slotted spoon and allow to float in the water mixture for about 10-30 seconds on each side.

Remove, place the pretzel on a with parchment paper lined or greased baking sheet. Sprinkle immediatley with coarse salt.

Repeat with the rest of the pretzels.

Place the pretzels into the cold oven and set the temperature to 425F.

Bake pretzels for about 18 minutes or until nicely browned.