1 (16 oz.) loaf frozen whole wheat bread dough, thawed
1 egg
1 tbsp. water
Sesame seed, poppy seed, toasted wheat germ, or dried minced onion

On floured surface roll dough into a 12 x 6 inch rectangle. If dough is difficult to handle, let rest for 10 minutes.

Cut into twelve 6 x 1 inch strips; roll into ropes 14 inches long. Shape each into pretzel by crossing one end over the other to form a circle overlapping about 3 1/2 inches from each end. Take one end in each hand and twist once where dough overlaps. Carefully lift ends across to opposite edges of circle. Moisten and press ends under edges.

Place pretzels 1 inch apart on well-greased baking sheet. Let stand uncovered for 20 minutes.

In cereal bowl beat together eggs and water. With pastry brush, brush tops of pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, toasted wheat germ, or dried minced onion.

Bake at 350 degrees for 18 to 20 minutes, or until golden brown.