2 cups milk
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.