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1
In mixer bowl combine 2 cups of the flour and the yeast in saucepan heat milk, sugar, oil and 1 1/2 teaspoons salt just till warm (115 120) stir constantly.
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2
Add to flour mixture.
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3
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
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4
Beat 3 minutes at high speed.
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5
Stir in as much of he remaining flour as you can mix in with a spoon.
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6
Turn out onto lightly floured surface.
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7
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.
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8
Place in lightly greased bowl; turn once to grease surface.
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9
Cover; 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.
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10
Roll into a 12x8 inch rectangles.
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11
Cut into 16 strips, each 12 inches long and 1/2 inch wide.
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12
Roll each into a rope 16 inches long.
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13
Shape into pretzels.
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14
Let rise, uncovered, 20 minutes.
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15
Dissolve 3 tablespoons salt in the boiling water.
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16
Lower 3 or 4 pretzels at a time into boiling water; boil for 2 minutes, turning once.
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17
Remove with slotted spoon to paper toweling; let stand a few seconds then place 1/2 inch apart on well greased baking sheet.
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18
Brush with mixture of egg white and 2 tablespoons water.
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19
Sprinkle lightly with sesame seed or coarse salt.
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20
Bake in 350 oven 25 to 30 minutes or till golden brown.
