Makes 8 to 10 soft pretzels.
Ingredients
1 and 1/2 cups warm water (not hot!)
1 tablespoon sugar
1 package dry yeast (around 1 & 1/4 teaspoons)  
3 and 3/4  to 4 cups flour 
1 large or two medium eggs, slightly beaten
Kosher salt, for topping
1/2 cup baking soda for water bath
Steps
  1. Pour warm water into mixing bowl, stir in sugar, then sprinkle yeast over the top.  Cover with a dish towel and set aside for about 5 minutes until bubbly. 
  2. Whisk together 3 cups of the flour and regular salt, then stir into the water mixture - ONE CUP AT A TIME.  (You can use a stand mixer with dough hook on low, if you wish.)  The dough will be very thick.  If it's too sticky, add the extra four, 1 tablespoon at a time until dough is shaggy and rough, but not too sticky.
  3. If you're using a stand mixer, mix on low for about 2 minutes.  If mixing by hand, turn dough onto a floured surface and knead for 3 - 4 minutes. 
  4. Lightly grease a cookie sheet or line it with baking parchment.
  5. Shape dough into a ball and cut into 8 to 10  equal pieces.  Roll out each piece with your hands into a rope-shape about 18 inches long and equal diameter throughout.  
  6. Join both rope ends to make a circle, then twist ends towards you and press down to make a traditional pretzel shape.  Set aside on dusted flour surface.
  7. In a large pot, bring to a boil:  8 cups of water and 1/2 cup baking soda.
  8. One pretzel at a time, use a slotted spatula dip each pretzel into the water / soda mixture for about 15 - 20 seconds.  Place onto the cookie sheet.  
  9. Brush both sides of each pretzel with the slightly beaten egg, then sprinkle Kosher salt on the top.  
  10. Bake in preheated 425° F oven for about 10 minutes, then switch oven to broil and bake about 3 more minutes - don't burn - you just want them to be a medium-golden brown. 
  11. Cool on a wire rack and serve with mustard!!