Old Fashioned Pretzels

Yields 12 large pretzels

1 package dry yeast
1/4 cup warm water
1/4 cup butter
1-1/2 Tbls sugar
1/2 tsp salt
3/4 cup scalded milk
1 egg, separated
3-1/4 cups flour
Hot water
1 Tbls water
Coarse table salt (Kosher salt)

Dissolve yeast in warm water. Add butter, sugar and salt to hot milk. When mixture is lukewarm, stir in yeast, white of egg (beaten foamy) and 3 cups flour. Knead 5 minutes adding enough flour to make a soft dough. Cover and let dough rise in greased bowl until double in bulk.

Divide dough into 12 equal portions and roll each section into rope the width of a finger. Shape each piece into a pretzel knot. Cover and let stand on floured board 10 minutes, until dough begins to rise.

Meanwhile, fill a large, shallow pan (electric frying pan) half full of water; when very hot, but not boiling, carefully drop in several pretzels, one at a time. Cook, just under the boiling point, until pretzels hold their shape, about 1 minutes. Turn with slotted spatula and continue to cook about 30 seconds more, until pretzels are light and hold their shape when handled. Place on ungreased baking sheet. Brush tops with egg yolk which has been slightly beaten with 1 Tbls water. Sprinkle with coarse salt. Bake at 400F degrees for about 10 minutes until crisp and lightly brown on one side. Turn pretzels over and bake another 5 minutes until browned.

Serve hot with spicy mustard.