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1
In the bowl of your stand mixer (with dough attachment fixed), combine the warm water, yeast and honey.
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2
Let the mixture sit for 5-10 minutes until the yeast begins to foam slightly.
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3
Into the bowl, add the butter, fine sea salt, whole wheat flour and all-purpose flour.
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4
Knead on low until the flour is completely incorporated and then increase the speed to medium and knead for 10 minutes.
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5
At this point, the dough should start to pull away from the sides of the bowl.
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6
If it does not, gradually add more flour, a tablespoon at a time until it does.
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7
The dough should be sticky, but not so sticky that you cant handle it.
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8
Roll the dough over onto a flat surface sprinkled with flour.
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9
Form into a ball.
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10
Drizzle the olive oil into a large bowl, and add the ball of dough.
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11
Toss to coat the dough so that a skin does not form while it is rising.
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12
Cover the bowl of dough with a damp towel and set in a warm place to rise for an hour (or until it has doubled in size).
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13
Once the dough has risen, transfer it back to your flat surface (sprinkled with flour).
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14
Cut into 8 equal pieces.
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15
Taking each piece individually, roll each into a 1 inch by 12 inch rope.
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16
Cut the ropes into several equal pieces of about 1 inch each.
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17
Set the dough pieces aside, and repeat this step for the rest of the dough.
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18
Preheat your oven to 450 F and grease 2 large lipped baking sheets.
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19
Set aside.
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20
Combine the 10 cups of water and baking soda in a large Dutch oven and bring to boil over medium-high heat.
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21
Once the water has reached a boil, gently add the dough bites in batches of 12 with a slotted spoon.
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22
Boil the bites for 30 seconds and then remove them from the water (again with your slotted spoon).
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23
Transfer immediately to your prepared baking sheets and spread them out so that no two bites are touching.
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24
Repeat this step for the rest of your bites.
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25
Combine the egg and cool water in a small bowl.
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26
Brush each bite with the egg and water (egg wash) and sprinkle with coarse sea salt.
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27
Bake at 450 F for 10-12 minutes or until the pretzels are golden brown (this happens very quickly so be careful).
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28
Remove from oven and transfer to a cooling rack to cool slightly before serving.
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29
For the honey mustard, combine the mustards, honey, mayo and lemon juice in a small bowl.
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30
Whisk until smooth and then season with salt and pepper to taste.
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31
Serve with the pretzel bites.
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32
Will store for about a week in the refrigerator.
