1 pkg. active dry yeast
1/2 c. warm water
1/2 c. sugar
1 1/2 tsp. salt
2 c. milk, scalded & cooled to room temperature
1/4 c. salad oil
3 c. wheat flour
About 3 c. regular all-purpose flour, unsifted
3/4 tsp. baking powder
3 tbsp. salt
About 2 qt. boiling water
1 egg white, slightly beaten
Coarse (Kosher-style) salt

What to do with all this stuff: First, scald and cool the milk. Then, in a large bowl, dissolve yeast in the warm water. Stir in sugar, the 1 1/2 teaspoons salt, milk and salad oil. With a wooden spoon, gradually mix in 1 1/2 cups of the wheat flour and 1 cup of the regular flour. Cover and let rise in a warm place until bubbly, about 40 minutes. Sift 1 1/2 cups wheat flour.

Mix with a wooden spoon, then turn out dough on a lightly floured board. Knead for about 5 minutes or until dough is no longer sticky, adding a little more regular flour when needed. Roll out and pat dough into a 9 x 15 inch rectangle. Press a knife straight down through dough to cut into strips about 1/2 inch wide and 9 inches longer. With your palms, roll each strip on the board into a strand about 20 inches long. Twist into pretzel shape, set aside until ready to boil and bake.

Dissolve the 3 tablespoons salt in boiling water. With slotted spoon, lower 1 pretzel at a time into boiling water, it should drop to the bottom and float to the top after about 2 seconds. Lift out and set pretzel on a greased baking sheet about 1/2 inch apart. Brush with egg white and sprinkle lightly with coarse salt. Bake at 400 degrees for about 20 minutes. Makes 18 or more depending on the size of your pretzels.