Authentic German Pretzels - yeast

Method

• Put the yeast into a cup measure and add 3/4 cup warm water and 1 teaspoon of sugar. Let the yeast work until the yeast mixture is up to the 1 cup mark.
• Combine the remaining 2 cups warm water, 1 teaspoon salt, 1 large or 2 small egss and remaining 1/2 cup sugar in a large bowl. Add the yeast mixture to the bowl and mix well with a spoon. Add the vegetable oil and 3 cups of flour, one cup at a time. Continue to work in 3-4 more cups of flour, kneading in the last cup with floured hands.
• Cover the bowl and set in a warm place for an hour, or until doubled in size. Grease hands and push down the dough. Let rise again until doubled, or about another hour.
• Preheat oven to 450 degrees. Combine the cold water and food grade lye in a shallow glass baking dish.
• Flour your working surface and your hands and grab a ball of dough from the bowl, a little smaller than a tennis ball. Roll the dough into a 16" strip, 3/8" in diameter. Cross the pretzel and drop it into the diluted lye mixture. Use a slotted spoon to retrieve the pretzel, drip dry and slide it onto a baking sheet covered with a Silpat. Generously sprinkle kosher salt over the pretzels.
• Bake immediately for 8 to 10 minutes, or longer, until the pretzels have a dark brown crust. Remove to a wire rack to cool.