Makes 16 medium pretzels just like the street vendors sell in New York.

1 pkg. active dry yeast
1 1/2 c. warm water
1 tbsp. sugar
1 tsp. salt
4 to 4 1/2 c. flour
1 egg
1 tbsp. water
Coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and 1 teaspoon salt. Gradually stir in flour, enough to make a soft dough, mixing well after each addition so that dough is smooth. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Break off dough into sixteen equal pieces. Roll each piece into an 18-inch rope and form into a pretzel shape. Place on greased baking sheet 3/4 inch apart. In a small bowl, blend egg and 1 tablespoon water. Brush each pretzel with egg wash and sprinkle generously with coarse salt. Let rise 25 minutes. Bake at 425 degrees for 15 to 20 minutes, or until brown. Remove from sheet and cool on wire racks.