2 cups milk

2 eggs

1/2 cup butter or margarine

1 cup powdered sugar

2 packs dry yeast


2 teas. salt

1 teas. vanilla extract

1/2 cup sugar

1/4 cup almonds, chopped

7 cups flour

Heat milk and butter until very warm (120−130 degrees F.).

Mix yeast, salt, sugar, and 1 cup flour.

Slowly beat into warm milk.

Beat for 2 minutes.

Add eggs and 1 cup of flour.

Beat for an additional 2 minutes.

Add enough flour to form a soft dough.

Knead until smooth and elastic, about 5 minutes.

Place dough in a greased bowl.

Let rise in a warm place until doubled in bulk, about 1 hour.

Punch dough down and let rise again until doubled (1 hour more).

Divide dough in half.

Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.

Cross the ends leaving a large loop in the center.

Flip loop back onto crossed ends to form a pretzel.

Repeat with remaining dough.

Place pretzels on greased baking sheets.

Let rise 15 minutes more.

Bake at 375 degrees F for 25 to 30 minutes or until golden brown.

Cool on wire racks.

Mix powdered sugar, water and vanilla to form a thin icing.

Spread icing on pretzels and sprinkle with chopped almonds.

Makes 2 large pretzels.