In a small saucepan over medium heat, scald milk.
Add brown sugar and salt, stir to dissolve.
Let cool to lukewarm.
In a small bowl or cup, sprinkle yeast on top of warm water.
Let stand for 5-10 minutes, or until foamy.
Mix caraway seeds with milk.
Add rye flour and beat until smooth (1-2 minutes).
Add yeast mixture.
Slowly work in whole wheat flour until smooth.
Add 1/2 of white flour and mix to a smooth workable 'blob' (about 10 min).
On a lightly floured surface (pastry cloth), knead in the remaining flour until smooth and satiny.
Line baking sheets with foil, grease and then dust with flour.
Divide dough into four equal portions.
Roll one portion into a 12"x9" rectangle.
Using a floured pizza cutter, cut dough into 12 strips, 9"x1" each.
Roll each strip into a 15" rope and form into a pretzel shape. (This is where the showmanship comes in!)
Preheat oven to 400º.
Over medium-high heat, bring a medium sauce-pan of water to a boil.
With a slotted spatula, lower the pretzels, one at a time, into the boiling water for 5-10 seconds. (Longer will make them soggy.)
Remove and shake off excess water.
Place pretzels on baking sheets about 1" apart.
Brush with egg white and sprinkle with salt.
Bake for 10-12 minutes or until golden brown.
Cool on wire racks.
Store in an airtight container in a cool place.