Whole Wheat Pretzels - cooking recipe

Ingredients

16 oz. loaf frozen whole wheat bread dough, thawed
1 egg
1 Tbsp. water
sesame seed, poppy seed, toasted wheat germ, or diced minced onion

Preparation

On the floured pastry sheet, roll the dough into a 12 x 6-inch rectangle.\tIf
dough
is difficult to handle, let rest for 10 minutes.
Cut
into
12 (6 x 1-inch) strips.
Roll into ropes 14-inches long.
Shape
each
pretzel
by crossing 1 end over the other to form a circle, overlapping about 3 1/2-inches from each end.
Take\t1
end\tin
each
hand and twist once where dough overlaps.
Carefully
lift end across to opposite edges of circle. Moisten
and
press ends under edges.
Place the pretzels 1-inch apart on a well greased baking sheet.
Let stand, uncovered, for 20\tminutes.
In
a
small\tbowl,
beat together the egg
and
the water.
With a pastry brush, brush tops of pretzels with egg mixture.
Sprinkle with sesame seed, poppy seed, toasted wheat germ or dried minced onion.
Bake at 350\u00b0 for 18 to
20
minutes or\tuntil
golden brown.
Remove; cool on a wire
rack.
Store
in an airtight container.
Will freeze up to 8 months.
Makes 12 pretzels.