2 (16 oz) loaves frozen whole
-wheat bread dough, thawed
1 Egg white, slightly beaten
1 ts Water
Coarse salt
Thaw bread in the refrigerator overnight. From each loaf, shape 12 1-1/2
inch balls. Roll each ball into a rope approximately 14 inches long. Shape
into pretzels by forming a knot and looping ends through. Arrange pretzels
one inch apart on well-greased baking sheet. Let stand for 20 minutes.
Brush combined egg white and water on pretzels, then sprinkle with coarse
salt. Place in a shallow pan containing one inch of boiling water on a
lower rack in the oven. Bake pretzels on a cookie sheet on a rack above the
water at 350 for 20 minutes or till golden brown. Makes two dozen pretzels.
Variation 1: Pretzel Sticks can be made by beginning with balls rolled into
8-inch sticks. Try pretzel letters, which is something small children will
enjoy helping you do.
Variation 2: Roll sticks 4-6 inches long in mixture of melted butter,
cinnamon and sugar before baking.
