In a large sauce pan, heat milk and butter together until thoroughly blended. In a large bowl mix yeast, salt, sugar and one cup of flour. Take pan off of the fire. Slowly beat the dry ingredients into the milk mixture. Add eggs and another cup of flour. Beat for an additional 2 minutes, adding sufficient flour, if needed, to form a soft dough.

Knead the dough until it is smooth and elastic; about five minutes. Place dough in a large greased bowl and let rise in a warm place until dough has doubled in size. Punch down down and let rise again until it has doubled for the second time. This will take approximately an hour.

Divide the dough in half and shape into a pretzel by rolling the dough into a rope approximately 30 inches in length and 1 1/2 inches in diameter. Cross the ends and leave a large loop in the middle. Flip the loop back onto the crossed ends to form your pretzel. Repeat with remaining dough.

Place your two large pretzels on a greased baking sheet and let rise for about fifteen more minutes, or until puffy. Bake at 375 degrees f for 25 to 30 minutes or until golden brown.

Icing

Mix confectioners' sugar, water and vanilla to form a thin icing and spread on cooled pretzels. Garnish with chopped almonds.