In a large measuring cup, mix the yeast with the milk and sugar.
Let sit for 10 minutes.
Place 3 1/2 cups of the flour and the salt in a food processor bowl.
Insert the metal blade.
With the motor running, pour the yeast/milk mixture through the feeder tube.
Pulse intermittenly until the dough forms o ball and it cleans the sides of the bowl.
(If the dough is too sticky, add a bit more flour, pulsing intermittenly.
) Turn the dough into an oiled bowl, cover, and place in a warm place.
Let the dough rise until double in size, about 1 hour.
Punch down the dough and divide it into 20 pieces.
Hand roll each piece into a 20 inch long rope.
To form pretzels, make a large loop using about 2/3 of the lenth.
Twis the ends around each other once, pick the joined ends up and place firmly down on the top of the loop, forming a prezel shape.
Place the pretzels on a lightly floured surface, and let rise for about 30 minutes, until almost double in size.
Meanwhile, preheat the oven to 400 degrees.
In a large deep skillet, bring the water and baking soda to a simmer.
Place 2 or 3 pretzels at a time in the water, and simmer for 30 seconds on each side.
Flip the pretzels gently.
Remove the pretzels and drain on a rack.
Place the pretzels on a cookie sheet covered with baking parchment, being sure to keep the oeiginal top sides up. .
Brush each pretzel with some of the egg wash, and sprinkle lightly with coarse salt.
Bake 18 to 20 minutes until nicely browned.
Serve while still warm.
Per pretzel: Cal: 109 Fat: 1.
grms Chol: 13.
milligrams Typed by Fred Ball From Real Beer and Good Eats by Bruce Aidells and Denis Kelly
