Homemade Soft Pretzels

I got this recipe out of Seventeen magazine when I was in high school-yes, when I was in high school I was already gathering recipes. If you are able to make a yeast dough this recipe will not be too hard. I have recently seen recipes for pretzel bites..basically the same dough as this only the dough is cut into small pieces instead of forming into a pretzel. I tried out a few and they were great!

2 c.milk
1 T. yeast
1/2 c. very warm water
1/2 c. sugar
1 1/2 t. salt
1/4 c. vegetable oil
6 3/4 c, flour
3/4 t. baking powder
3 T. salt
1 egg
1 T. water
coarse sea or kosher salt

Scald milk, then cool to lukewarm. Sprinkle yeast over warm water then combine with cooled milk.Add sugar, salt, and vegetable oil. Beat in 3 c. flour. The dough will be like a thin batter. Cover and let rise for 45 minutes. Stir in baking powder and 3 more cups of flour. Stir in enough additional flour to form a nonsticky ball, then knead for about 5 minutes. Roll out on floured surface into a 10 x 16 rectangle. Cut the rectangle into strips. Form strips into a pretzel shape by forming a U shape, crossing the end and tucking under the pretzel. Set on greased baking sheets and let rise for an additional 30 minutes. Heat a large pot of water to boiling and add 3 T. salt. With a slotted spatula, lift each pretzel and dip into boiling water. After two seconds, lift out of the water and return to the baking sheet. Do this for each pretzel.
Mix egg and water well. Brush this mixture onto each pretzel and then sprinkle with the coarse salt. Bake 15 minutes at 400.