Puffy Rice Pretzels

1 cup cooked wild rice (1/3 cup raw)
1 box hot roll mix
1 cup very hot water
1/2 cup grated Parmesan cheese
1 egg
2 tbsp soft margarine

TOPPING:
1 egg
1 tbsp water
1/4 cup grated Parmesan cheese

In large bowl, combine contents of hot roll mix box and yeast packet and mix well. Add water, Parmesan cheese, egg and margarine. Stir until dough pulls away from sides of bowl. Stir in wild rice.

Turn dough onto lightly floured surface. With floured hands, shape into a ball. Knead dough for 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover dough with large bowl, let rest 5 minutes.

Grease 2 large cookie sheets. Divide dough into 16 even pieces. Roll each into a 15-inch rope. Cross ends and bring to opposite side, forming a pretzel. Pinch ends to seal. Place 2 inches apart on a cookie sheet. Cover completely with towel and let rise in a warm place 30 minutes. Heat oven to 375°F. Beat egg and water and brush over pretzels. Sprinkle with additional Parmesan cheese. Bake 12 to 15 minutes, until golden brown.

Recipe compliments of the Minnesota Cultivated Wild Rice Council