Bloom the yeast: In a large bowl, whisk the warm water and brown sugar together. Sprinkle over the yeast and set the bowl aside until the yeast is frothy, about 5 minutes.
1 cup water, 1 tablespoon brown sugar, 2¼ teaspoons active dry yeast
Add the flour and kosher salt. Stir until a shaggy dough forms (if you have a dough whisk, that is great here! If not, use a wooden spoon or your hands– not a regular whisk).
2¼ cups all-purpose flour, 1 teaspoon kosher salt
Once the dough forms a rough ball, turn it out onto a lightly floured surface and knead it for 3-4 minutes or until the dough is smooth and elastic. If you poke it gently, it should spring back.
Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size, about 90 minutes.
Once the dough has risen, preheat oven to 400°F.
Turn the dough out onto a lightly floured surface and divide it into 16 equal pieces.
Roll each piece out into a 6-inch long rope. Fold the rope into a U shape, cross the ends over each other and then flip the ends over the bottom of the U to create a classic pretzel shape. Gently pinch the seams to make sure the pretzel doesn’t unravel while boiling. Repeat with the remaining dough pieces.
Bring a large pot of water to a rapid boil over high heat and very slowly add the baking soda. Stir until the baking soda is fully dissolved.
¼ cup baking soda
Boil the pretzels a few at a time for 30 seconds per side. Make sure not to overcrowd the pan.
Remove the boiled pretzels to a parchment-lined baking sheet.
Beat the egg with a small splash of water (about 1 tablespoon) to form an egg wash. Brush the top of each pretzel with egg wash and sprinkle it with coarse salt.
1 large egg, 1 tablespoon coarse salt
Bake for 12-15 minutes, or until the pretzels are golden brown.