Measure 1 c. (250 mL) of the all-purpose flour in a large bowl.
Add the undissolved yeast, dry milk, sugar and salt.
Stir well to blend.
Add margarine and hot water.
Stir in the whole wheat flour.
Gradually stir in remaining all-purpose flour to make a soft dough that leaves sides of the bowl.
Add extra water, if needed.
Turn out onto floured board.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Cover and let rest 15 minutes on board.
Punch dough down.
Roll into a 12 in. (30-cm) square.
Cut into 24 strips.
Roll each strip into a 14 in. (35 cm) long rope.
Shape into pretzels.
Place on greased baking sheets.
Let stand, uncovered, 2 minutes.
Brush dough with egg white mixed with 1 T. (15 mL) water.
Sprinkle with coarse salt.
Bake at 350°F (175°C) for 18 to 20 minutes until lightly browned.
Immediately remove from baking sheet