Soft Pretzels

4 1/2 c. flour
1 tbsp. dry yeast
1 1/2 c. milk
1/4 c. sugar
2 tbsp. vegetable oil
1 1/2 tsp. salt
3 tbsp. salt for boiling in water
2 quarts boiling water
1 slightly beaten egg white

In mixer combine 2 c. flour and yeast. In sauce pan or microwave safe bowl heat milk, sugar, oil and 1/2 tsp. salt until warm. Add to flour mixture. Beat at low speed for 30 seconds scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can with a spoon. Turn out onto lightly floured surface. knead in enough flour to make a moderately stiff dough 6-8minutes. Shape into a ball and place in greased bowl, covered. Let raise until double in size (about 1 1/2 hours) Punch down, turn out onto lightly floured surface. Cover, let raise for about 10 minutes. Roll into a 12 x 8 rectangle. Cut into 16 strips each 12 inches long and 1/2 inch wide using pizza cutter. Shape into pretzels. Let raise uncovered 20 minutes. Dissolve 3 tbsp. salt into boiling water. Lower 3-4 pretzels into water at a time and boil for about 2 minutes, turning once. Remove with a slotted spoon. Place 1 inch apart on a well greased baking sheet. Brush with mixture of egg white and water. Sprinkle with course salt or sesame seeds. Bake at 350F for 25-30 minutes or until golden brown. Makes 16 pretzels