3 c. all-purpose flour
1 1/2 tbsp. sesame seed, toasted
1 pkg. active dry yeast
2 1/2 c. milk
1/2 c. sugar
1/4 c. cooking oil
1 1/2 tsp. salt
3 c. whole wheat flour
1 slightly beaten egg white
1 tbsp. water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 1/2 tablespoons sesame seed and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just until warm (115-120 degrees). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knead on floured surface until smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise until double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil for 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry.

Arrange 1/2 inch apart on well greased baking sheets. Brush with a mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350 degree oven for about 25 minutes or until golden brown. Makes 24 pretzels.