Soft Pretzels

From The Jewish Holiday Cookbook by Gloria Kaufer Greene

1 packet (2-1/4 teaspoons) active dry yeast
1 Tablespoon honey or sugar
1-1/2 cups warm (105 to 115 degrees F.) water
1 Tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
4 to 6 ounces sharp Cheddar cheese, coarsely shredded (1 to 1-1/2 cups packed),

optional  2 to 2-1/2 cups white bread flour (or unbleached flour)

Glaze and Topping:
1 egg, beaten with 1 teaspoon water

Coarse (kosher) salt, very coarse pretzel salt, or seeds, such as poppy, caraway,

 or sesame (your choice).In a large bowl, mix the yeast and honey with the warm water.

Let the mixture sit for about 5 minutes, or until it is foamy.