2 pkgs. dry yeast
3 tbsp. honey
1/2 c. lukewarm water
1 c. milk
1 c. water
1/4 c. butter
2 tsp. sea salt
1 tbsp. Brewer's yeast
7 1/8 c. unbleached flour
1 egg
1 tsp. baking powder
2 tsp. corn oil
1 egg white
Coarse salt

Combine yeast, 1 tablespoon honey and lukewarm water. Set aside in warm place until foamy.

Heat milk, 1 cup water and butter. Put in large bowl; add 2 tablespoons honey, salt and 2 cups flour. Blend well. Beat in egg, then foamy yeast. Add baking powder and 2 cups flour; mix. Add 2 more cups flour. Use last 1 1/8 cups flour to knead dough.

Roll ball of dough in 1 teaspoon corn oil in bowl; cover and let rise 1 hour. Punch down and roll in remaining 1 teaspoon oil. Cover bowl loosely with plastic wrap and refrigerate 2 hours. Divide dough into 40 equal pieces. Roll each piece on UNFLOURED board into thin strip and shape into pretzel, pinching ends together.

Place on buttered baking sheet and stretch it out. Cover and let rise 15 minutes. Brush tops with beaten egg white and sprinkle coarse salt on top. Bake 15 minutes in 400 degree preheated oven. Yield: 40.