Rye Soft Pretzels

Combine all-purpose flour, rye flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add honey, 2 tablespoons oil and 1 1/2 cups water. Mix on low until well combined, about 30 seconds. Increase speed to medium and knead for 5 minutes. Turn the dough out onto a clean surface and shape into a ball. Coat a large bowl with the remaining 1 tablespoon oil, add the dough and turn to coat. Cover with plastic wrap or a clean towel and set aside in a warm place until doubled in size, about 1 hour.

Position racks in middle and upper thirds of oven; preheat to 450 degrees F. Coat 2 large baking sheets with cooking spray.

Turn the dough out onto a clean surface and divide into 12 pieces. To make each pretzel, roll a piece of dough into a 22-inch-long rope and make a U-shape. Lift the ends, twist them completely around each other once and drape the ends over the bottom part of the pretzel.

Combine the remaining 3 cups water and baking soda in a medium bowl. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. Arrange the pretzels on the prepared pans. Brush with egg and sprinkle with pretzel salt (or kosher salt).

Bake the pretzels, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 14 minutes.