Whole Wheat Pretzels

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   ["On the floured pastry sheet, roll the dough into a 12 x 6-inch rectangle. If", "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 1", "end in", "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 minutes.", "In", "a", "small bowl,", "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 350u00b0 for 18 to", "20", "minutes or until", "golden brown.", "Remove; cool on a wire", "rack.", "Store", "in an airtight container.", "Will freeze up to 8 months.", "Makes 12 pretzels."]

* Per serving · 4 servings · Values may vary.

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