Pretzels

1 C milk

2 tbsp water

1 tbsp cooking oil

3 C bread flour

2 tbsp sugar

3/4 tsp salt

1-1/4 tsp active dry yeast or bread machine yeast

1 slightly beaten egg white

1 tbsp water

Sesame seeds or coarse salt

1. Add the 1st 7 ingredients to the machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough, punch down, cover, and let rest for 10 minutes.
2. On a lightly floured surface, roll dough into 12" x 8" rectangle. Cut into 16 12" x 1/2" strips. Gently pull the strips into 16" long ropes. Shape each pretzel by crossing one end over the other to form a circle, overlapping about 4" from each end. Take one end of the dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make a pretzel shape; moisten ends and press to seal. Place on 2 greased large baking sheets.
3. Bake in a 475º oven for 4 minutes (for crispier pretzels, bake in upper half of over 4-5" from the top). Remove from oven. Reduce the oven temperature to 350º. Meanwhile, in a large pot bring 8 cups water and 2 tbsp salt to boiling. Add pretzels, 3 or 4 at a time, and boil gently for 2 minutes, turning once. Using a slotted spoon, remove pretzels from water and drain on paper towels. Let stand for a few seconds. Place pretzels about 1/2" apart on 2 well greased, large baking sheets.
4. In a small bowl combine egg white and 1 tbsp water; brush over pretzels. Sprinkle with sesame seeds or coarse salt. Bake in the 350º oven for 20 - 25 minutes or until golden brown. Remove from baking sheets; cool on wire rack.