4 cups flour
1 tsp salt
1 tbsp white granulated sugar
1 package yeast (¼ oz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake)
1½ cups warm water
Egg white (or beaten whole egg)
Coarse salt (margarita or kosher salt)
Dissolve the yeast in the water.
Mix in the salt, sugar, and flour.
Knead the dough until it is smooth.
Roll out (do not cut) a blob of dough until it is a rope about 18 inches long.
If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
Brush the pretzel with egg.
Sprinkle coarse salt onto the egg.
Bake at 425°F for 15 minutes.
15 minutes