1 ½ tbsp dry active yeast
1 ½ Water
1 tbsp Agave Nectar
2 ½ cups Whole Wheat Flour
2 Cups Flour (plus about ½ cup for dusting)
1 tsp sea salt
2 large Eggs
Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 1/2 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
On a floured board, roll out one piece of dough into a 9 x 12-inch rectangle, 1/2 inch thick, with a shorter side facing you.
Cut the dough into three 12 x 3-inch strips.
Roll each strip into a rope. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and twist them 3x and fold over to make a pretzel shape. Space the pretzels 1 inch apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.