Preheat oven to 425 F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Add salt and sugar; stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ½ cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into ⅓ cup sections. This measurement does not have to be exact.
Roll the dough into a rope with an even diameter (rope should be somewhere around 20 inches long. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
Bake for 10 minutes at 425 F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container for up to 3 days (otherwise it’ll lose its softness). Pretzels freeze well.