A mix of all-purpose and whole wheat flour give these low-fat homemade Soft Pretzels a fiber and protein boost.
A fluted pastry wheel or pizza cutter works well for cutting the dough into strips.
To shape each pretzel, cross one end over the other about 4 inches from each end of a strip. Twist once at the crossover point. Fold ends up and over the edge of circle. Moisten ends; tuck them under bottom edge of circle. Press to seal.
Place cooled pretzels in a freezer bag. Seal, label, and freeze for up to 3 months. Thaw at room temperature. If desired, warm pretzels in a toaster before serving.