1.  Heat oven to 450°F.

2.  In a bowl, mix flour, salt, and sugar, yeast and 2 tablespoons of oil. Mix thoroughly until a dough forms. Transfer the dough to the counter and kneed it for about 3 minutes to really work the dough and develop the texture. You will also start to feel the dough get a bit warm and smooth.

Pretzel dough is a stiff dough and my small counter top mixer gets a bit taxed here.  A good kneed on the counter ensures a good dough.

3. Lightly oil the bottom and sides of the mixing bowl (it's okay if it isn't washed out). Place the dough into the bowl, roll it around to coat it in oil.

4. Cover bowl with plastic wrap, and leave in a warm place for 1 hour.

5. Cut dough into 8 pieces (about 143 grams or 5 ounces) and roll them out into thin ropes, about 14 inches long. If your dough is a tad cool, it is acceptable to let the rope rest, covered with plastic wrap, and let it rest a few minutes. Turn and fold the two ends to form a pretzel shape.

6. Add baking soda to a large pot of salted water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.

7. Remove pretzels from the water and place on a baking sheet. Brush with egg wash, and sprinkle with coarse salt. You can really individualize the pretzels: sesame seeds, garlic powder, cinnamon sugar. Invent.

8. Bake for 10-15 minutes, until golden brown.

9. Enjoy!