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1
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110F) in a glass measuring cup, then let stand until foamy, about 5 minutes.
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2
(If mixture doesn't foam, discard and start over with new yeast.)
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3
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl.
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4
Add yeast mixture and stir with a wooden spoon until it forms a dough.
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5
Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
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6
(Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
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7
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes.
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8
Turn out dough onto a clean work surface and cut into 8 equal pieces.
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9
Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long.
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10
If dough sticks to your hands, lightly dust them with flour.
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11
Twist dough into a pretzel shape.
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12
(Dough will retract as you form the pretzel.)
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13
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
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14
Let pretzels stand, uncovered, about 20 minutes.
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15
Meanwhile, put oven rack in upper third of oven and preheat oven to 425F.
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16
Bring a wide 6-quart pot of water to a boil.
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17
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes.
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18
Transfer parboiled pretzels to a rack to cool.
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19
Repeat with remaining 5 pretzels in 2 batches.
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20
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet.
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21
Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
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22
Bake until golden brown and lightly crusted, about 35 minutes.
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23
Cool 15 minutes, then serve warm.
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24
*Available at King Arthur Flour (800-827-6836).
