1 tablespoon sugar
1/4 ounce package active dry yeast
3 3/4 cups to 4 cups all purpose flour
1 large egg, slightly beaten
2 teaspoons Spice Barn Pretzel Salt
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 degrees to 110 degrees) in a glass measuring cup, then let stand until foamy, about 5 minutes. Whisk together 3 1/2 cups flour and 1 tablespoon table salt in large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. 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. Return dough to bowl and cover tightly with plastic wrap; let rise in warm place until doubled in bulk, about 45 minutes. Turn dough out onto a work surface and cut into 8 equal pieces. using your palms, roll 1 piece back and forth on a clean, dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. Transfer with your hands to an oiled baking sheet and form 7 more pretzels in the same way, spacing them 1 1/2 inches apart. Let pretzels stand, uncovered, about 20 minutes. Place oven rack in top third of oven and preheat to 425 degrees. Bring a large pot of water to a boil. Using both hands, carefully add 3 pretzels, one at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer to a cooking rack. Repeat until all pretzels are cooked. Line baking sheet with parchment paper and oil, then arrange pretzels on sheet; brush lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool.