Makes 12 pretzels

1 package active dry yeast
1½ cups warm water
1 teaspoon salt
1 tablespoon sugar
3¾–4 cups all-purpose flour
1 large egg
Coarse sea salt, for sprinkling

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. Dissolve yeast in warm water, stirring with a spoon for approximately 1 minute; some clumps of yeast may remain. Add salt and sugar and stir until combined. Slowly add 3 cups of flour, one cup at a time, mixing between cups until dough is thick. Add rest of flour until dough is no longer sticky. Dough is ready to knead if it bounces back when poked with your finger.
3. Turn dough out on a flat, floured surface, knead for about 3 minutes, and roll into a ball. With a sharp knife, cut ball into 12 sections, about one-third cup in size.
4. One at a time, roll each section of dough into a “snake” about 18 to 20 inches long. To shape pretzels, take ends and draw them toward yourself, crossing one over the other to form a loop at top. Cross ends over each other one more time to form a twist, bring ends up to top of loop, and press them down to form a pretzel shape. (See video at www.kitcheninkpublishing/soft pretzel.)
5. In a small bowl, beat egg and then pour into a shallow bowl. One at a time, dunk each shaped pretzel into egg wash and flip over to cover both sides. Place on a baking sheet and sprinkle with salt.
6. Bake for 10 minutes. Turn oven to broil and bake for 5 more minutes or until tops are browned. Let cool before enjoying.