In a small bowl, stir together the 1 cup (240g) of warm water (between 105ºF - 110ºF/ 40ºC - 43ºC) and yeast. Let the mixture sit so the yeast can bloom for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, kosher salt and yeast mixture. Mix the dough on low speed until a shaggy dough forms.

Turn the dough out onto a clean, lightly floured surface and knead the dough until it’s soft and smooth, about 5 to 7 minutes.

Lightly grease a large mixing bowl and turn the dough to coat in the oil. Cover and let the dough rise in a warm place until doubled in size, about 1 hour. (At this point dough can be refrigerated for up to 3 days).

Turn the dough out onto a clean, lightly floured work surface. Divide dough into 8 equal pieces (each should weigh about 85g).

Working one piece of dough at a time, roll the dough out into a 20” (50cm) long rope. If the dough begins to shrink back, set it aside, work on another piece and return to it in a few minutes to let it rest.

Form a U-shape with the ends facing you. Cross over both ends, then cross over once more. Pull the ends down over the bottom of the U into a pretzel shape.

Repeat with remaining dough and arrange on a parchment paper-lined baking sheet. Loosely cover with plastic wrap and let rise until puffy, about 30 minutes.

Heat oven to 450ºF (230ºC) with a rack set in the upper third of the oven. Bring a large pot of water to a boil over medium-high heat, add the baking soda and stir to dissolve. Working 2 pretzels at a time, use a slotted spoon or spatula and lower the pretzels into the water bath. Boil for about 20 to 30 seconds then move to a baking sheet.

In a small bowl whisk together the egg and 1 tablespoon of water (15g). Brush the boiled pretzels with the egg wash and sprinkle with the pretzel salt. Bake, rotating the pan halfway through baking, until deep brown in color, about 14 to 16 minutes.

Let cool on a rack. Serve the pretzels warm with your favorite dipping sauce.