Hot Roll Mix for Big Soft Pretzels

5 lbs. all-purpose flour
1 ¼ cups sugar
4 t. salt
1 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly.
Put in a large airtight container. Label. Store in a cool dry place. Use
within 6-8 months. Makes about 22 cups of HOT ROLL MIX.

Big Soft Pretzels
1 T active dry yeast
1 ½ cups lukewarm water
2 eggs, beaten
½ cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
1 egg, beaten
About 2 T coarse salt

Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in
lukewarm water. Blend in 2 eggs and oil or butter. Add 5 cups HOT ROLL
MIX. Stir well. Add additional HOT ROLL MIX to make a soft, but not
too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces
of dough into ropes about ½ inch in diameter and 18-24 inches long. Form
into pretzel shapes. Place on prepared baking sheets. Preheat oven to 425
degrees. Brush tops of pretzels with beaten egg and sprinkle with coarse
salt. Bake immediately 12-15 minutes, until brown and crisp. Make 12-15
large pretzels.