Whole Wheat Pretzels

• 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

1. On the floured pastry sheet, roll the dough into a 12 x 6-inch rectangle.tf
2. dough
3. is difficult to handle, let rest for 10 minutes.
4. Cut
5. into
6. 12 (6 x 1-inch) strips.
7. Roll into ropes 14-inches long.
8. Shape
9. each
10. pretzel
11. by crossing 1 end over the other to form a circle, overlapping about 3 1/2-inches from each end.
12. Taket
13. endtn
14. each
15. hand and twist once where dough overlaps.
16. Carefully
17. lift end across to opposite edges of circle. Moisten
18. and
19. press ends under edges.
20. Place the pretzels 1-inch apart on a well greased baking sheet.
21. Let stand, uncovered, for 20tinutes.
22. In
23. a
24. smalltowl,
25. beat together the egg
26. and
27. the water.
28. With a pastry brush, brush tops of pretzels with egg mixture.
29. Sprinkle with sesame seed, poppy seed, toasted wheat germ or dried minced onion.
30. Bake at 350u0b0 for 18 to
31. 20
32. minutes ortntil
33. golden brown.
34. Remove; cool on a wire
35. rack.
36. Store
37. in an airtight container.
38. Will freeze up to 8 months.
39. Makes 12 pretzels.

whole wheat bread dough, egg, water, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006714 (may not work)