Wash hands with soap and water.

Preheat oven to 425 °F. Lightly grease 2 baking sheets.

In large bowl, sprinkle yeast over warm water (ensure water is not too hot to avoid killing yeast). Stir until well blended.

Combine white and wheat flour in a separate bowl.

Stir in sugar, 1/2 teaspoon salt, and 2 1/2 to 3 cups of flour to make a soft, sticky dough. Turn onto a well-floured surface.

Knead dough for 5 to 7 minutes by folding in half, pushing flat with heels of hands, and rotating 1/4 turn each time until smooth and elastic.

Divide dough into 12 even pieces (about golf-ball sized).

Roll one piece of dough into a 15-inch rope.

Shape dough into a pretzel by crossing the left side over the middle, creating a loop, and folding the right side over to complete the pretzel shape.

Place pretzels 3 inches apart on baking sheet, enlarging holes in the pretzel shapes to prevent them from closing during baking.

Mix egg and 1 tablespoon of water in a small bowl and brush onto pretzels. Sprinkle sesame seeds on top.