Cheese and Dijon Pretzels

4 1/2 c Flour -- all purpose
2 ts Sugar -- granulated
1 t - 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 -- optional

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 125�F) 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 375�F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks.