Soft Pretzels

*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 high 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 12×8 inch rectangle. 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.

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