1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1 c. milk, scalded and cooled to lukewarm
2 tbsp. sugar
1 1/2 tsp. salt
3 1/2 - 4 c. all-purpose flour
2 qts. water
1 tbsp. baking soda
1 egg, beaten
1 tbsp. water
Coarse salt

Dissolve yeast in warm water in large bowl. Let stand 10 minutes. Stir in milk, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth, about 10 minutes.

Place in greased bowl. Lightly oil top of dough. Let rise in warm place until doubled, about 1 hour. Turn onto lightly floured board and roll into a rectangle about 18x10 inch. Cut into 10 strips, 1 inch wide. Roll strips of dough on lightly floured board with palm of hand until rounded and about 20 inches long. Form into pretzel shape. Let rise, uncovered, on floured board for 30 minutes.

Heat water in 4 quart Dutch oven to boiling. During last 10 minutes of the rising process, add baking soda to the water. Place pretzels, one at a time, into the boiling water solution using a large slotted spoon. Boil until dough feels firm - but sticky (usually about 1 minute). Lift out with slotted spoon, drain. Place on well greased baking sheet.

Heat oven to 400 degrees. Mix beaten egg with water. Brush pretzels lightly with egg mixture. Sprinkle lightly with coarse salt. Bake until crust is golden brown, 18-20 minutes. Transfer to wire rack to cool a little. Eat warm.

You may freeze to store (before baking) if desired.