Preheat your oven to 425 degrees F. Set aside two baking sheets covered in parchment paper or a silpat mat.
In a large bowl (or the bowl of stand mixer), combine the warm water, yeast, and honey. Stir and let sit for 1 minute. The yeast should be foamy. If it is not, the yeast did not activate properly and this step must be repeated.
Stir in the kosher salt. With a wooden spoon (or the mixer’s paddle attachment), slowly stir in 2 cups of the white whole wheat flour and the all-purpose flour.
Continue to stir in the remaining 1/2 cup white whole wheat flour, a few tablespoons at a time, until the dough is no longer sticky and bounces back when poked.
With the dough hook, knead the dough for 5 minutes. Lightly coat a clean bowl with nonstick spray. Place the dough into the bowl, turn to coat the dough on all sides with the spray, then cover and let dough rise for 30 minutes.
Once dough has puffed, lightly flour a knife or bench scraper and cut the dough into 4 equal parts. Then, cut those 4 parts into 2 parts each.
Gently roll each piece of dough into a thin rope of even diameter on a lightly floured surface. To form the pretzel, lay the rope horizontally, then pick up each end and draw them upwards as if you were forming a circle, cross the ends, then draw them down to form a pretzel shape.
In a shallow bowl or pie dish, beat the egg with 1 teaspoon of water to create an egg wash. Dip each entire pretzel into the egg wash and coat both sides. Place each pretzel on the prepared baking sheet.
Bake for 10 minutes, watching closely to prevent burning. Let cool slightly.
Brush the warm pretzels with melted butter and sprinkle with desired toppings. Enjoy!
