Combine 1.5 cups warm water (80-90°F), sugar, and salt in the bowl of a stand mixer. (If you do not have a stand mixer, just mix in a large bowl and knead dough by hand.) Sprinkle yeast on top and allow to sit for 5 minutes.

Mix the whole wheat and all-purpose flours together. (Optional: if you have vital wheat gluten, add 1 tablespoon now.)

Using a dough hook, add flour mixture 1 cup at a time to the liquid, mixing on a low speed until it begins to form into a ball. Continue mixing until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes.

Put ball of dough into a greased bowl and cover with a towel or plastic wrap. Keep in a warm place and let rise for 30-60 minutes.

Punch down the dough and separate into 6 pieces. Roll each piece into a short log, about 4-5 inches long. Cover and let rest for 5 minutes.

Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out each log to about 15 inches long.

Shape into a pretzel form (or other creative shape). Wet the ends with water so the dough sticks together. Let the pretzels rest on the prepared baking sheet.

Add 10 cups of water to a large pot and add baking soda; bring to a boil.

Add one pretzel at a time to the water, boiling for 30 seconds each; remove using a large flat spatula or tongs. Place pretzels back on baking sheet, spoon some water over top, and sprinkle with coarse salt.

Bake for 10 minutes or until golden brown.