Pour 1 ¼ cups warm water into a large bowl. Stir in sugar and yeast. Let mixture stand until creamy, about 10 minutes.

Add flour and salt. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

Place dough in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

Divide dough into 12 equal pieces. Roll each piece into a 24-inch rope and twist into a pretzel shape. Press ends to seal.

In a large pot, bring 10 cups of water and baking soda to a gentle boil. Dip each pretzel into the bath for 30 seconds per side, then transfer to prepared sheets.

Brush each pretzel with the egg wash and sprinkle generously with coarse salt.

Bake until deep golden brown, 12–15 minutes, rotating pans halfway for even browning.

Transfer to a wire rack. Let cool slightly before serving.