1-1/2 cups milk
1/4 cup Dijon mustard
1/4 cup honey
2-1/2 tablespoons vegetable oil
2-1/2 cups bread flour ( or you can use all purpose flour)
1 package active dry yeast
1 cup whole wheat flour ( or just use all white flour)
3 Tablespoons Kosher Salt
Glaze:
1 large egg white
2 tablespoons water
In a medium saucepan, heat milk, mustard, honey, oil and 1/2 teaspoon salt until 120 degrees. In a large mixer, mix together flour and yeast. Add warm milk mixture. Beat at low speed for 30 seconds and at high speed for 3 minutes. Stir in whole wheat flour 1/2 cup at a time until stiff dough forms. Make sure it isn’t too dry. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, 1-1/2 hours. Punch down dough and place on floured surface. Cover and let rest for 15 minutes.
Using a floured rolling pin, roll dough out to a 12×10 inch rectangle and cut into twenty 12 x 1/2-inch strips. Roll each strip into 16 inch ropes. Preheat oven to 475F and grease two baking sheets. On a floured surface form dough rope into a half circle. Cross rope 4 inches from each end and twist twice. Moisten tips with water and press tips to seal. Place on cookie sheet 2 inches apart. Bake pretzels for 5 minutes and remove from oven. Reduce oven to 350F.
Meanwhile in a large kettle of water bring water to a boil and place the Kosher salt in the water to dissolve. When water comes to a simmer place pretzels 4 at a time into water and simmer for 2 minutes….one minute for each side. Don’t cook longer or they will be tough. Transfer to paper towels to drain.
Regrease cookie sheet and replace pretzels. Make the glaze with egg and water and brush glaze over pretzels and sprinkle with kosher salt. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.