2) Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for five or six minutes, or until mixture begins to foam. While yeast mixture is sitting, combine wholemeal flour, plain flour and two teaspoons of salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form. Switch to dough hook and mix on low to medium speed for two to three minutes, or until dough is smooth but still pliable. If the dough is very sticky, add more plain flour, by the tablespoon, as necessary.
3) Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 25- by 4-cm rope.
4) Spray two baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 2- to 3-cm apart. In a small bowl beat the egg with water and brush on dough.
5) Combine one tablespoon of salt with sesame seeds and sprinkle evenly among dough pieces. Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely.