Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit a few minutes; yeast should be foamy.

Add 1 cup flour to yeast, and mix on low until combined.

Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 ½ minutes.

Add another ½ cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add ½ cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

Preheat oven to 450° F. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice and divide into 8 pieces.

Roll the dough into a log, trying to eliminate the seams.

Let pretzels rest until they rise slightly, about 15 minutes.

Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (watch the foam!) and remaining 2 tablespoons sugar.

Reduce to a simmer; transfer three to four pretzels to water.

Poach 1 minute on each side.

Use slotted spoon to transfer pretzels to baking sheet that has been lightly sprinkled with cornmeal. Continue until all pretzels are poached.

Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt.

Bake until golden brown, 15 to 20 minutes.

Let cool on wire rack, or eat warm.