In a large bowl, add the warm Water and Sugar, then sprinkle the Yeast into the water mixture, give it a quick stir to mix. Allow to rest for about 5 - 10 minutes or until there are bubbles and it is thick.

Add in the Flour, 1 cup at a time, Salt and Egg, using a wooden spoon or dough hook attachment on your stand mixer, mix until well combined and dough forms a ball (by hand about 5 minutes; using a stand mixer about 1 minute).

Transfer dough to a lightly floured dusted bowl, cover and allow to rise for about 1 hour or until doubled in bulk.

Lightly flour a work surface, turn out dough and divide dough into 6 - 8 equal pieces.

Working with one piece at a time, roll into a long skinny rope, about 20 - 22 inches long. Take both ends and cross over each other for a total 2 twist, making a circle shape, then fold the two ends down into the center of the circle to make a pretzel shape. Press down the ends to the seal. Set the finished shaped pretzels on a parchment lined baking sheet and repeat with remaining dough.

Loosely cover the shaped pretzels and allow to rest for about 30 - 45 minutes.

Preheat oven to 450°F, situate the rack in the lower third of the oven. Line a baking sheet with parchment paper. Mix together the beaten Egg and 2 Tbsp Water, set aside

In a large stock pot, bring 8 cups to a light boil, add in the Brown Sugar (if using) and carefully add in the Baking Soda. ***Make sure that your pot is only half full, as the baking soda will cause the water to quickly bubble up***

Reduce the water bath to a gentle simmer, carefully place the shaped pretzels into the water bath and cook for about 30 seconds. Gently remove and place back onto the parchment lined baking sheet. Repeat with all pretzels. I usually add 2 - 3 at a time to the water bath.

Brush the Pretzels with the Egg wash, sprinkle with the course Salt.

Bake in the 450°F preheated oven for about 12 - 15 minutes or until a nice golden brown in the lower third of the oven.

Allow to cool, serve and enjoy!