1 pkg. yeast
1 1/2 c. warm water
2 c. whole wheat flour
2 c. white flour

COATING:

1 to 2 egg whites, beaten
1 c. sesame seeds

Sprinkle yeast over warm water. Let bubbles rise for 5 minutes. Measure 3 1/2 cups flour into a large bowl. Gradually pour in yeast mixture and mix well with spoon and hands. Sprinkle flour on board and place dough on it. Knead 3 to 5 minutes to form a soft dough. Place in a lightly oiled bowl, turning once to oil completely.

Cover and put in a warm place for about 2 hours or until doubled in size. Punch dough down. Place on unfloured board and knead lightly. Divide into 36 equal parts and form each into a ball. Let dough rest 15 minutes. Preheat oven to 425 degrees. Oil 3 baking sheets. Stretch each ball into a 2 foot rope and shape into pretzels. Place on baking sheet. Brush with egg whites and sprinkle with sesame seeds. Bake 10 minutes.