Soft Pretzels

Makes 18 large pretzels

1-1/4	cups milk
4	to 4-1/2 cups all-purpose flour, divided
1/4	cup sugar
1	package active dry yeast
1	teaspoon baking powder
1	teaspoon garlic salt
1/2	cup (1 stick) unsalted butter, melted
2	tablespoons baking soda
	Coarse salt, sesame seeds or poppy seeds

Heat milk in small saucepan over low heat until temperature reaches 120°F to 130°F.
Combine 3 cups flour, sugar, yeast, baking powder and garlic salt in large bowl. Add milk and butter. Beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from side of bowl.
Turn out dough onto lightly floured surface; flatten slightly. Knead 10 minutes or until smooth and elastic, adding flour if necessary to prevent sticking.
Shape dough into ball. Place in large, lightly oiled bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place about 30 minutes.
Divide dough into 18 equal pieces. Roll each piece into 22-inch-long rope on lightly oiled surface. Form each rope into "U" shape. About 2 inches from each end, cross dough. Fold loose ends up to rounded part of "U"; press ends to seal. Turn pretzels over so that ends are on underside and reshape if necessary. Cover with towel; let rest 20 minutes.
Preheat oven to 400°F. Grease baking sheets or line with parchment paper. Fill large Dutch oven 3/4 full with water. Bring to a boil over high heat. Add baking soda. Carefully drop pretzels, 3 at a time, into boiling water for 10 seconds. Remove with slotted spoon. Place on prepared baking sheets. Sprinkle with coarse salt, sesame seeds or poppy seeds.
Bake 15 minutes or until golden brown. Place on wire racks; cool completely.

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