4 cups all-purpose flour (4 to 4 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 eggs, lightly beaten
Poppy seeds or sesame seeds
Grated Parmesan cheese
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top; twist ends once and lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to 10 minutes, until risen slightly.
3. Brush with beaten eggs. Bake at 350ºF for 15 minutes. Remove from oven; brush again with eggs and sprinkle with seed. Return to oven and bake for additional 15 minutes or until done; switching positions of sheets for even browning. Remove from baking sheets; cool on wire racks.
Yield: 14 Pretzels