*If you plan to freeze these do not put salt on them until after you pull them from the freezer

4 to 4 ½ cups flour
2 ¼ teaspoons yeast
1 ½ cups milk
¼ cups sugar
2 tablespoons cooking oil
1 ½ teaspoons salt
3 tablespoons salt
2 quarts boiling water
1 slightly beaten egg white
Sesame seed or coarse salt

In mixer bowl combine 2 cups of the flour and the yeast in saucepan heat milk, sugar, oil and 1 ½ teaspoons salt just till warm (115 –120) stir constantly.

Add to flour mixture. Beat at low speed of electric mixer for ½ minute,scraping bowl. Beat 3 minutes at himgh speed.

Stir in as much of he remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic(6-8 minutes) Shape into a ball.Place in lightly greased bowl; turn once to grease surface.

Cove; let rise in warm place till double( about 1 1/2 hours)
Punch down; turn out onto lightly floured surface,cover let rest 10 minutes. Roll into a 12x8 inch retangle. Cut into 16 strips, each 12 inches long and ½ inch wide. Roll each into a rope 16 inches long.Shape into pretzels.

Let rise, uncovered, 20 minutes.

Dissolve 3 tablespoons salt in the boiling water. Lower 3 or 4 pretzels at a time into boiling water; boil for 2 minutes,turning once. Remove with slotted spoon to paper toweling; let stand a few seconds then place ½ inch apart on well greased baking sheet.

Brush with mixture of egg white and 2 tablespoons water. Sprinkle lightly with sesame seed or coarse salt. Bake in 350 oven 25 to 30 minutes or till golden brown.