Recipe provided by Wheat Foods Council
1/2 cups warm water, (105 - 115 degrees Fahrenheit)
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.
Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes. Divide dough into 24 pieces; cover and let rest 5 minutes. Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch bread sticks.)
Place on greased baking sheets. Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds. Bake in preheated 425 degree Fahrenheit oven for 12-15 minutes or until golden brown. Remove from baking sheets; cool on wire rack. Makes 24 pretzels.
Nutritional analysis: calories, 108; protein, 2.4 grams; carbohydrates, 19 grams; fat, 2.5 grams; fiber, .7 grams; sodium, 134 milligrams.