Classic German-style soft pretzels

In a large mixing bowl, combine the warm water, sugar, oil, and yeast. Add the flour and salt to the yeast mixture. Mix until the dough starts to come together. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour.

Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 425°F/220°C/Gas mark 6. Line two baking sheets with parchment paper and lightly grease them.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece of dough into a long rope, approximately 20-22 inches long. To shape the pretzels, take the ends of the rope and form a U shape. Cross the ends over each other and press them down onto the bottom of the U shape to form the pretzel shape. Place each pretzel onto the prepared baking sheets.

In a large pot, bring 6 cups of water and the baking soda to a boil.

Carefully drop each pretzel into the boiling water for about 30 seconds. You can boil 1-2 pretzels at a time. Use a slotted spatula to remove the pretzels from the water and place them back on the baking sheets.

Brush each pretzel with the beaten egg. Sprinkle coarse sea salt or other toppings over the top of each pretzel. I am using coarse salt, sesame seeds, and nigella seeds.

Bake the pretzels in the preheated oven for 12-14 minutes or until they are golden brown.

Remove the pretzels from the oven and let them cool on a wire rack for a few minutes. Serve warm with mustard or your favorite dipping sauce.