Put yeast, sugar and 1 cup warm (about 110°F) water into a large bowl, stir gently and set aside to let rest until foamy, about 5 minutes.

Add 1 tablespoon of the barley malt syrup, 1 cup of the whole wheat flour, salt and oil and stir until mixture resembles pancake batter.

Add remaining 1 cup whole wheat flour and 1/4 cup water and beat until smooth.

Gradually incorporate the all-purpose flour, 1 cup at a time, kneading until smooth.

Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.

Transfer dough to a clean large bowl, cover with oiled plastic wrap and set aside to let rise until doubled in size, about 1 hour.

Preheat the oven to 400°F. Place rack in upper third of oven.

Lightly oil a large baking sheet; set aside.

Put 1 quart water, baking soda and remaining 2 tablespoons barley malt into a large pot and bring almost to a boil over medium-high heat, then reduce heat to medium-low and simmer until ready to use, making sure to stir it often.

Punch down dough and turn out onto a lightly floured surface.

Cut into 20 pieces and cover with a floured cloth to keep them from drying out.

Working with one piece at a time, use the palms of your hands to roll dough into a rope about 18 inches long, then form into a pretzel. (Holding each end with one of your hands, lay the middle point of the rope onto a floured surface, cross the two ends and spiral them, forming a heart, then lay down the ends to complete the pretzel's shape.)

Ease the pretzel into the simmering water mixture and poach it for about 30 seconds per side.

Using a slotted spoon, transfer the pretzel to a dry towel, pat gently, then transfer to prepared baking sheet.

Repeat process with remaining dough.

Whisk together egg and milk in a medium bowl.

When all pretzels are formed, brush them with the egg mixture and sprinkle all over with coarse salt.

Bake until golden brown, 13 to 15 minutes.