Step 1 Pour warm water and 1 tablespoon sugar into the bowl of an electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast and let sit for 10 minutes until yeast is foamy.
Step 2 Add 1 cup flour to the yeast mixture and mix on low until combined. Add salt and 4 cups more flour and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of the bowl, about 1 1/2 minutes.
Step 3 Add another 1/2 cup flour and knead on low for 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour and knead until combined, about 30 seconds. Transfer to a lightly floured board and knead about ten times until smooth.
Step 4 Pour oil into a large bowl and swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel and leave in a warm spot for 1 hour, or until dough has doubled in size.
Step 5 Heat oven to 450°F. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces or 32 if making miniature pretzels, and wrap in plastic.
Step 6 Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape and transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; let them rest until they rise slightly, about 15 minutes.
Step 7 Meanwhile, fill a large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use a slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
Step 8 Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days.
