Preheat oven to 425 degrees, line a baking sheet with parchment paper or a silicone baking mat, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow it to dissolve for 6 minutes. Add sugar and mix for 15 seconds. With mixing speed on low add salt, then the flour a half cup at a time.

Switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic.

Divide dough into 4 or 6 equal size pieces. Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the “rope” and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.

Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with seasoning and salt.

Place in the oven and bake for 12-15 minutes. Remove from oven and allow to cool on pan for 5 minutes before serving.