1tablespoonssaltyep, a tablespoon- they're pretzels, after all!
salt for sprinklingkosher is best for the familiar "pretzel salt," but sea salt will do fine
Combine yeast, water, honey, and salt in the bowl of a stand mixer.
Stir in flour and mix until the dough cleans the sides of the bowl (a couple minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have, though).
Start preheating the oven to 425 degrees.
Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, little bites, etc. and place on lined or greased cookie sheets.**
Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
Bake for 15 minutes at 425 degrees.
Cool for a few minutes before taking the first fabulous bite! The leftovers (if you have any...) can be stored in an airtight container (or frozen) and reheated in an oven for few minutes before eating.
*I use whole wheat pastry or 1/2 white and 1/2 regular whole wheat flour.**I always do one sheet at a time, as the first sheet will be done before you've finished shaping all the pretzels for the second sheet.