• Wash hands with soap and water.
• Preheat oven to 425 °F. Lightly grease 2 baking sheets.
• In large bowl, sprinkle yeast over warm water (if water is too hot, it will kill the yeast). Stir until well blended.
• Combine white and wheat flour in a separate bowl.
• Stir in sugar, 1/2 teaspoon salt and 2-1/2 to 3 cups flour to make a soft, sticky dough. Turn dough onto well-floured surface.
• To knead, fold dough in half and push dough flat with heels of hands. Turn dough 1/4 turn. Repeat for 5 to 7 minutes. If needed, add more flour until dough is smooth and elastic. Dough should not stick to hands or counter.
• Cut dough into 12 even pieces (about golf-ball sized).

To Form Pretzels:

• Roll one piece of dough into 15 inch long rope.
• Cross left side over middle, creating loop.
• Fold right side of rope up and over first loop to form pretzel shape.

To Bake:

• Place pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting finger into holes. This will prevent them from closing during baking.
• In small bowl, mix egg and 1 tablespoon water together. Brush on pretzels. Sprinkle with sesame seeds.
• Bake for 15 to 20 minutes or until golden brown. Best if eaten warm.