Pretzels

1 Tablespoon active dry yeast

1 1/2 cup lukewarm water

2 eggs, beaten

1/2 cup vegetable oil

5 cup flour (approximately)

1/3 cup sugar

1 teaspoon salt

1/4 cup nonfat dry milk (mix with 1 cup flour before adding)

Toppings:

1 egg, beaten

about 2 Tablespoons coarse salt

Preheat oven to 425.

Lightly grease 2 large baking sheets.

In a large bowl, dissolve yeast in lukewarm water.

Blend in 2 eggs and oil.

Add dry ingredients (add flour slowly til texture is right).

Knead about 5 minutes until dough is smooth.

Roll (by hand) pieces of dough into ropes about 1/2 inch indiameter and 18 to 24 inches long.

Form into pretzel shape by making U, twisting ends over eachother twice then folding back down.

Place on prepared baking sheets.

Brush top of pretzels with beaten egg and then sprinkle withcoarse salt.

Bake immediately 10 to 12 minutes until light brown.

Makes 12 to 16 large pretzels.