Bagels/Soft Pretzels,Wheat

1 T yeast
1/2 c. warm water
1/2 c. sugar
1 1/2 t salt
2 c milk, scalded, then cooled to room temp
1 egg white, slightly beaten
3 c. stone ground whole wheat flour
3 c. all purpose flour
3/4 t baking powder
4 T coarse salt (for pretzels)
1/4 c vegetable oil

Dissolve yeast in warm water. Stir in sugar, 1 1/2 t salt, milk, and oil. With a wooden spoon, mix in 1 1/2 c wheat flour and 1 c. white flour. Cover and let rise in warm place until bubbly (about 40 mins). Sift 1 1/2 c of the white flour with baking powder, then add to dough with remaining wheat flour. Mix with wooden spoon, then turn out onto lightly floured board and knead for 5 mins. Add more flour if necessary.

Pretzels:
Roll into 9x15 rectangle. Cut into strips 1/2 inch wide, 15 inches long, roll and twist, rise uncovered for 30 mins

Bagels: cut into circle using donut cutter, or cup

dissolve 3 T salt in boiling water. Boil pretzel or bagels about 2 seconds, remove with slotted spoon and place on greased cookie sheet. Brush with egg white and salt (if desired) and bake at 400 for 20 mins or until golden brown.