Pretzels

• 1/4 c. butter or margarine
• 1 3/4 c. milk, scalded
• 5 c. sifted all-purpose flour
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 pkg. active dry or cake yeast
• 1/4 c. warm water
• 1 egg (unbeaten)
• 1 Tbsp. four
• 1 egg, slightly beaten

1. About 3 hours before serving, melt butter in scalded milk; in large bowl, let milk cool to lukewarm.
2. Sift together 5 cups flour, salt and sugar.
3. Sprinkle or crumble yeast onto warm water; stir until dissolved.
4. With electric mixer at medium speed, mix unbeaten egg and dissolved yeast with lukewarm milk.
5. Next, mix in flour mixture, a little at a time, then beat until well blended. Sprinkle about 1 tablespoon flour over dough, then cover with clean towel and let rise in warm place (80u0b0 to 85u0b0) until doubled. Meanwhile, grease 2 large cookie sheets.

butter, milk, flour, salt, sugar, active dry or cake yeast, warm water, egg, four, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846504 (may not work)