1 tbsp. yeast
1 1/2 c. warm water
1/4 c. instant non-fat powdered milk
1/3 c. sugar
1 tsp. salt
2 eggs, beaten
1/2 c. vegetable oil
5 c. flour
1 egg, beaten
Coarse salt

In a large bowl, dissolve yeast in warm water. Stir in milk, sugar, and salt. Blend in 2 eggs and oil. Add flour, stir until mixed. Add more flour if needed to make a soft dough. Knead five minutes or until smooth. Roll dough into rope pieces measuring 1/2 inch round and cut into 16 inch lengths. Form into pretzel shape. Grease baking sheet and place pretzels on it. Brush pretzels with 1 beaten egg and sprinkle with coarse salt. Bake at 425 degrees for 10-15 minutes until golden brown. 25 pretzels. Serve with dipping mustard.