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WHOLE GRAIN SOFT PRETZELS 
1 tbsp. yeast
1 1/2 c. warm water
1 tbsp. honey or brown sugar
1 tsp. salt
3 1/2 c. whole wheat flour
1/2 c. wheat germ

GLAZE:

1 egg, broken with 1 tbsp. water

Dissolve yeast in water with honey. When bubbly, stir in salt and 2 cups flour. Beat until smooth. Add wheat germ and remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. Let rise until doubled, 45 to 60 minutes.

Punch down and divide into 16 equal parts. Roll into long rope and form pretzel shape. Transfer pretzels to greased baking sheets with wide spatula and let rise 20 minutes.

Brush glaze on top and sprinkle with salt. Bake at 400 degrees for about 20 minutes, or until golden brown. Cool on racks.

Variation: For characteristic chewy texture, after the pretzels have risen 20 minutes, lower them gently one at a time with a slotted spoon into 2 quarts boiling water with 3 tablespoons salt. Boil 1 minute, drain well and place back on baking sheet. Glaze and bake as above.

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