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1
Place the milk in a small saucepan.
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2
Heat over medium-low heat until warm, about 110 degrees F on an instant-read thermometer.
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3
Remove from the heat.
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4
Combine 1 tablespoon of the oil with the yeast and sugar in a large mixing bowl.
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5
Pour in the warm milk and stir with a large wooden spoon or rubber spatula until the yeast and sugar are dissolved.
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6
Let rest until slightly thickened and foamy, about 5 minutes.
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7
Add the flour and the salt to the yeast mixture, stirring well with a large wooden spoon or rubber spatula until all the flour is mixed in.
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8
Place the dough on an unfloured work surface and knead until smooth, about 3 to 5 minutes.
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9
(Or you can mix the dough in a standing electric mixer fitted with a dough hook.)
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10
Grease a large mixing bowl with the remaining 2 tablespoons of oil, place the dough in the bowl, and turn to coat lightly with the oil.
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11
Cover with plastic wrap and let stand in a warm, draft-free place and let rise until doubled in size, about 2 hours.
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12
Position the oven rack in the center position and preheat the oven to 400 degrees F. Beat the egg in a small mixing bowl and set aside.
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13
Remove the dough from the bowl and use a rolling pin to roll it out onto an unfloured surface into a 12 by 10-inch rectangle.
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14
Cut the dough in half both vertically and horizontally, so that you end up with 4 rectangles of equal size.
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15
Roll 1 piece between your hands and the surface to form a long, thin roll (like a snake), about 3/4-inch in diameter and 14 inches long.
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16
(Note: If the dough becomes too dry to work and will not stretch, wet your hands slightly and then try rolling it again.)
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17
Bring the ends up to form a U shape and cross 1 end over the other at the top.
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18
Bring the ends down and across each other as though making a bow and press down on the ends to seal.
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19
Place the formed pretzel on a large ungreased baking sheet and repeat with the remaining pieces of dough, keeping the pretzels at least 2 inches apart.
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20
Cover the pretzels lightly with a damp clean kitchen towel and set in a warm place for 5 minutes or until the dough has relaxed slightly.
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21
Uncover and, using your hands, gently pick pretzels up and stretch the dough slightly.
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22
Cover and let rest for 5 additional minutes, then repeat the stretching procedure.
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23
With a pastry brush, paint each pretzel with the beaten egg and sprinkle generously with both the poppyseeds and kosher salt.
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24
Bake until golden brown, about 20 minutes.
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25
Using oven mitts or pot holders, remove the baking sheet from the oven and transfer the pretzels with a turner to wire racks to cool.
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26
Serve warm or at room temperature
