Whole Wheat Soft Pretzels

3 cups whole wheat flour
2 teaspoons quick rise yeast
1/2 teaspoon salt
1 1/3 cups very warm water, 125 degrees
3 tablespoons vegetable oil
1 tablespoon honey or maple syrup
1 egg white, slightly beaten or soy egg substitute
Coarse salt or sesame seeds

Mix 2 cups flour, dry yeast and salt in large bowl. Stir in water, oil and honey. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead 5 minutes. Cover and let rest 10 minutes. Heat oven to 400 degrees. Grease cookie sheets. Punch down dough and divide into 12 equal parts. Roll each part into rope, 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white and sprinkle with coarse salt. Bake 15 minutes or until pretzels are golden brown. Remove from cookie sheet to wire rack. Yields 1 dozen.

Calories: 141, total fat: 4g, dietary fiber: 4g, protein: 5g, zinc: 6 percent