Mix the dry ingredients together, making sure the yeast doesn't touch the salt directly, then add the water and knead for 10 to 15 minutes. (Or put in a food mixer and mix for 3-5 minutes on a low speed).
Put the dough into the bowl and cover with a plastic bag. Leave to prove for an hour until double in size.
Knock back the dough and divide into sections of about 70g using a digital scale.
Roll each ball of 70g into a long sausage of about 10 cms. Leave for a few minutes to rest, it become easier to work with and doesn't 'ping' back. Continue to roll out the other balls.
Then roll the rested 'sausage' into a longer rope of around 50-60cms.
Loop it into a circle, take two ends and twist them twice, then loop back into the traditional 'praying' pretzel shape. The pictures will make this clearer.
Place your formed pretzels onto a greased baking sheet or silpat.
Let them rise for ten minutes.
Then put the water and baking soda or lye into a saucepan and bring to the boil, then simmer. Preheat the oven to 220C.
Gently lower a pretzel, using a slotted spoon, into the hot water and cook for 15 seconds each side. You will see that they expand.
Place boiled pretzel onto a greased baking tray and repeat until all the pretzels are done.
In the meantime, mix the teaspoon of water and egg in a small bowl and egg glaze the pretzels with a brush.
Sprinkle with kosher or large salt
Bake for 15-20 minutes at 220c or on the top shelf of the Aga baking oven until the pretzels are a golden brown.
Transfer to a wire rack to cool.
Eat with mustard and a pint of micro brewed beer.