Soft Pretzels

1 pkg. active dry yeast
3and 1/2 to 4 c. all-purpose flour
½ cup . warm water (105° to 115°)
2 qt. water
1 c. milk, scalded, cooled to Lukewarm
1 Tbsp. baking soda
1 egg, beaten
2 Tbsp. sugar
1 Tbsp. water
1 ½  tsp. salt Coarse salt (kosher salt)

Dissolve yeast in warm water in large bowl. Let stand 10 minutes. Stir in milk, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up and cover. Let rise in warm place until double, about 1 hour.

Turn onto lightly floured board. Roll into rectangle, 18 x 10 inches. Cut lengthwise into 10 strips, 1 inch wide. Roll strip of dough on lightly floured board with palms of hands until rounded and about 20 inches long. Holding ends of strip, form loop. Twist dough twice at top of loop. Bring ends down and fasten at opposite sides to form pretzel shape. Repeat with all strips. Let rise uncovered on floured board 30 minutes.

Heat water in 4 quart Dutch oven to boiling last 10 minutes or rising process. Add baking soda. Transfer pretzels, one at a time, into boiling water solution using large slotted spoon. Boil until dough feels firm but sticky about 1 minute. Lift out with slotted spoon, allowing water to drain off. Place on well greased foil-covered baking sheet. Repeat with remaining pretzels.

Heat oven to 400°. Mix beaten egg and water. Brush pretzels lightly with egg mixture; sprinkle lightly with coarse salt. Bake until crust is golden brown, 18 to 20 minutes. Transfer immediately to wire rack.