Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.

In a large bowl or bowl of a stand mixer, stir yeast, honey and warm water until combined. Let sit 5 to 10 minutes until mixture is foamy.

Meanwhile, in a large bowl, whisk together flours and salt until combined. Add to yeast mixture (once foamy) along with oil. Stir, either with a wooden spoon or paddle attachment of stand mixer, just until a dough forms.

On a lightly floured surface, knead dough by hand 5 minutes until smooth and pliable, OR, swap paddle attachment for dough hook attachment on stand mixer and knead dough on low speed 3 minutes until smooth and pliable.

Divide dough in half. Roll each half into a long rope about 1 inch thick. Divide each rope into 8 pieces.

Twist each piece of dough a few times, pinching edges to seal. Space twists 2 inches apart on prepared baking sheets. Brush each twist generously with egg wash, then sprinkle with pretzel salt.

Bake 20 minutes until pretzels are golden brown and baked through.