Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt margarine; cool slightly.
Beat margarine, remaining sugar, egg, lemon peel, allspice and ginger in a medium bowl until fluffy.
Stir in yeast mixture; add to flour mixture, combining to make a soft dough.
Cover and let rise in a warm place 20 minutes.
Divide dough into golf-ball size pieces.
With floured hands, shape pieces of dough into balls.
Roll balls into 16-inch (40-cm) lengths; form into pretzel shapes as illustrated.
Let stand 15 minutes on a floured board.
Heat oil for frying to 360°F (180°C) in a deep-frying pan.
Place 3 pretzels at a time in hot oil; fry until crisp and golden all over.
Drain on paper towels.
Sprinkle with additional sugar while hot.