Soft Wheat Pretzels

To make the pretzels

• In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups bread flour and yeast.
• Stir in water, oil and honey; beat at medium speed 3 minutes.
• Stir in whole wheat flour, salt and wheat germ. Exchange paddle for dough hook attachment. Knead until dough is smooth and elastic, 4 – 5 minutes.
• Cover dough; let rest 15 minutes. Grease 2 – 3 baking sheets or line with parchment paper.
• Divide dough into 12 equal portions; cover, let rest 5 minutes. Starting from center and working outward, roll each piece into a 25” – 30” rope. (Do not flour the work surface because you need the tackiness of the surface to help roll the dough.)
• To make pretzel shape, form a circle, bringing ends together, twisting twice and pressing ends onto the opposite curve of the circle. Transfer to prepared baking sheets; reshape to resemble a heart. Repeat with remaining dough.
• In a small bowl, whisk together egg and water; brush on pretzels. If desired, sprinkle each with pretzel salt, poppy seeds or sesame seeds.
• Bake in preheated 400°F oven until golden brown, 18 – 20 minutes, baking one pan at a time. Remove pretzels from baking sheets and serve warm with mustard or cheese sauce, if desired.