Belgian Pretzels

Combine warm water, sugar, and active dry yeast in a bowl and let stand for 5 minutes until foamy, indicating the yeast is active.

Mix the flour and salt together in a large bowl, then create a well in the center and pour in the yeast mixture.

Stir the flour into the yeast mixture until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 45 minutes to 1 hour until doubled in size.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Punch down the dough and divide it into 8 equal pieces, then roll each piece into a long rope about 18 inches long.

Shape each rope into a pretzel by forming a loop, crossing the ends over each other, and pressing them firmly onto the bottom of the loop.

Place the shaped pretzels on the prepared baking sheet and brush each one generously with the beaten egg.

Sprinkle coarse salt over the egg-washed pretzels, coating them evenly on top.

Bake for 12–15 minutes until the pretzels are golden brown and sound hollow when tapped on the bottom.