Title: Cheese and dijon pretzels
 Categories: Breads
      Yield: 16 Servings
 
  4 1/2 c  Flour; all purpose
      2 ts Sugar; granulated
      1 ts -salt
      1 tb Fleishmann's instant yeast -
  1 1/4 c  Cheddar cheese; shredded
  1 2/3 c  Milk
    1/3 c  Dijon mustard
           Coarse salt; optional
           Sesame or poppy seeds; opt
 
   Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4
  c), sugar, salt, yeast and cheese. heat milk and mustard until very
  warm (about 125F) and stir in dry ingredients. Mix in enough reserved
  flour to make soft dough that does not stick to bowl. Knead on
  lightly floured surface until smooth and elastic, about 8 minutes.
  Cover and let rest on floured surface 10 minutes.
  
   Divide dough into 16 equal pieces. Roll each piece into 20 inch
  rope. On lightly greased baking sheets, shape into pretzels; curve
  ends of each rope to make circle, cross ends at top, twist ends once
  and lay over bottom of each circle. Cover and let rise in warm,
  draft-free place 15 minutes.
  
   Brush tops with water and sprinkle with coarse salt and sesame or
  poppy seeds, if desired.
  
   Bake in preheated 375F oven 12 to 15 minutes or until golden. remove
  pretzels to cooling racks.