Dissolve yeast and sugar in water and let rest for 10 minutes. Mix salt into flour then stir in yeast and water, adding more water a few drops at a time if needed. Knead for 7-8 minutes. Let dough rise in covered, greased bowl until it has doubled in size.
Roll into long sticks and loop to form pretzels on greased cookie sheet. Brush with egg wash, cover with plastic and allow to rise in a warm place until almost doubled again. Sprinkle with Kosher salt and bake at 475° for 10-12 minutes or until golden brown.
Notes: mists of water in the oven every few minutes will make for crisper pretzels. Pretzels are best eaten the same day.
