Instructions: In a mixing bowl stir together 1 1/2 cups of the flour and the yeast. In a saucepan heat and stir the milk, sugar, oil and the 1 teaspoon salt til warm (120-130 degrees). Add to the flour mixture. Beat with an electric miser on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 1/4 hours).

[bread machine instructions: Place ingredients in machine in order of your bms instructions. Mine is liquid first. I used 1 1/2 cups warm water and dry milk, oil, and salt. Place 4 cups flour on top of that. Add 1/4 cup sugar and 2 teaspoons bulk yeast. Select dough setting on your bread machine. Keep a close eye on the dough-you will probably need to add the remaining 1/2 cup flour. Once the dough ball is as described above, go away and start scrapbooking until machine beeps.:o) Then follow instructions below.]

Punch dough down. Turn onto a lightly floured surface. Cover let rest for 10 minutes. Toll dough into a 12x10-inch rectangle. Cut into twenty 12x1/2-inch strips. Gently pull (or roll) each strip into a rope about 16 inches long.

Shape each pretzel by crossing one end over the other to form a circle, overlapping about 4 inches from each end. Take one ond of dough in each hand and twist once at the point where the dough overlaps. Carefully life each end across the edge of the circle opposite it. Tuck ends under edges to make a pretzel shape. Moisten ends; press to seal.

Place pretzels on a greased baking sheet. Bake in a 475 degree ovenfor 4 minutes. Remove from oven. lower oven temperature to 350 degrees.

Dissolve 2 tablespoons salt in the boiling water. Lower pretzels, 3 or 4 at a time into boiling water. Boil for 2 minutes, turning once. Remove with a slotted spoon; drain on paper towels. Let stand a few seconds, then place about 1/2-inch apart on well-greased baking sheets.

Combine egg white and 1 tablespoon water. Brush pretzels with a little of the egg white and water mixture. Sprinkle pretzels lightly with sesame seed, poppy seed, or coarse salt. Bake in a 350 degree oven for 20 to 25 minutes ot till golden brown. Remove from baking sheets. Cool on wire racks.

Makes 20 pretzels.

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