2tablespoonsdry yeast(or two packets if using pre-packaged)
½cup+ 3 teaspoons honey,divided
½cupbutter
1tablespoonsalt
2½cupswhole milk
8cupswhole-wheat white flour,or unbleached flour
melted butter,for brushing
coarse salt,optional
Instructions
In a large bowl, mix warm water, yeast, and 3 teaspoons honey. Let rest.
In a large saucepan, melt 1/2 cup butter. Add the remaining honey, 1 tablespoon of salt, and the milk. Stir over medium heat until it reaches 120°F (use a candy thermometer). Remove from heat and let cool for 10 minutes.
Pour the milk mixture into the yeast mixture and stir well. Add the flour, 2 cups at a time until a slightly stiff dough forms. You may need to add a little more or less than 8 cups depending on the humidity of the day. Knead the dough for 5–10 minutes.
Place the dough in a large, oiled bowl, cover, and let it rise for 1–1½ hours, until doubled in size.
Punch the dough down to release air and knead on a lightly floured surface for 5 minutes. Separate the dough into 10-14 even pieces, about the size of a tennis ball.
Roll each piece into a rope about half an inch thick. Form a pretzel shape by crossing the rope about two inches above the ends. Twist the dough one time at the intersection. Fold the ends down to touch the sides, creating a traditional pretzel shape. Repeat with remaining dough. Place pretzels on a cookie sheet that has been lightly sprayed with cooking spray.
Bake for 20 minutes at 350°F until golden brown. Do not over bake.
Remove pretzels from the oven and brush with melted butter and sprinkle coarse salt on top. Serve plain or with mustard or sharp cheddar cheese spread. Enjoy!