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

Combine 2 cups of the flour with the yeast. Heat milk, sugar, oil, and the 1 1/2 teaspoons salt just until warm (115 to 120 degrees), stirring constantly. Add to flour mixture. Beat with electric mixer on low speed for 1/2 minute, scraping bowl. Beat 3 minutes on high speed.

Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Shape into ball. Place in greased bowl; turn once. Cover; let rise in a warm place until double (about 1 1/2 hours).

Punch dough down; turn out onto floured surface. Cover and let rest 10 minutes. Roll into a 12 x 8-inch rectangle. Cut into sixteen 12 x 1/2-inch strips. Roll each into a rope. Shape one rope of dough into a circle, overlapping about 4 inches from each end; leave ends free. Take one end of dough in each hand and twist at the point where dough overlaps. Carefully lift ends across to the opposite edge of the circle. Tuck ends under edge for pretzel shape; moisten and press to seal. Repeat with remaining dough. Let rise, uncovered, 20 minutes.

Dissolve the 3 tablespoons salt in 2 quarts boiling water. Lower 3 or 4 pretzels at a time into boiling water; boil 2 minutes, turning once. Remove to paper toweling; let stand a few seconds, then place 1/2 inch apart on a well greased baking sheet. Brush with a mixture of egg white and 1 tablespoon water. Sprinkle with coarse salt or sesame seed. Bake in a 350 degree oven 25 to 30 minutes or until golden. Makes 16.