In a large bowl, combine 2 cups of flour, sugar, undissolved yeast, and salt. Mix until well blended.

Heat milk, water, and oil in a small saucepan until very warm, around 120° to 130°F.

Pour the warm liquid mixture into the flour mix. Stir vigorously until well combined.

Gradually add the remaining flour until a soft dough forms. Knead on a floured surface for about 4 to 6 minutes until smooth and elastic.

Cover the dough and let it rest on the floured surface for about 10 minutes.

Divide the dough into 10 equal pieces. Roll each into a 20-inch rope.

Let them rest again for about 5 to 10 minutes for slight rising.

Shape each rope into a pretzel by making a circle, crossing the ends, twisting them once, and laying the ends over the bottom of the circle.

Arrange on greased baking sheets.

Brush the pretzels with beaten eggs and bake in a preheated oven at 350°F for 15 minutes.

Remove from the oven, brush again with eggs, sprinkle with your desired toppings, and bake for an additional 15 minutes until golden.

Cool on wire racks before serving.