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

Thaw bread in the refrigerator overnight. From each loaf shape twelve 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 1 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 a shallow pan containing 1 inch of boiling water on a lower rack in oven. Bake pretzels on a cookie sheet on rack above the water at 350 degrees for 20 minutes or until golden brown. Makes 2 dozen pretzels.