Soft Whole Wheat Pretzels

by Kathleen Morrison

Servings: 24 pieces

INGREDIENTS

2 loaves (16 oz. each) frozen whole wheat bread dough, thawed
1 egg white, slightly beaten
1 tsp. water
Coarse salt

INSTRUCTIONS

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°F for 20 minutes or until golden brown.

CHEF COMMENTS

Variation:
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: Roll sticks 4-6 inches long in mixture of melted butter, cinnamon and sugar before baking.

Tagged: pretzels, snacks add tags

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