Prepare the pretzel dough: In a small bowl, combine the sugar, yeast, and water. Set aside for 5 minutes, or until foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.

In the bowl of a stand mixer* fitted with a dough hook, place the flour, salt, oil, and the yeast mixture. Mix on medium-low speed for 5 to 6 minutes, or until the dough is stretchy, fairly smooth, and well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon of water.

Transfer the dough to a lightly floured surface and gently knead to form into a ball. It’s ok if it’s slightly sticky, but if it’s too sticky to handle, knead in a little more flour. Lightly brush a large bowl with oil and place the dough inside. Cover with a damp towel or plastic wrap and set aside for 60 to 90 minutes, or until the dough has almost doubled in size.

Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Turn the dough out onto a clean (not floured) work surface and divide it into 8 equal pieces. Roll one piece of dough into an 18- to 20-inch rope. Grab the ends of the dough rope to make a U shape. Cross one of the ends of the rope over the other, leaving a wide loop of dough below them. Then, wrap the dough ends around each other again to create the pretzel's twist. Fold the twist towards you, into the center of the dough loop, to make a pretzel shape. (See step-by-step photos above). Place it on the baking sheet and repeat with the remaining dough.

Prepare the poaching water: In a large pot, combine the water and baking soda and bring to a boil. Drop one pretzel at a time into the pot and boil for 30 seconds. Lift out using a slotted spoon and place on the baking sheet. While the dough is still wet, sprinkle with coarse salt. Use a sharp knife to cut a 4-inch slit along the bottom of each pretzel to allow steam to vent as it bakes. Repeat with the remaining pretzels.

Bake for 14 to 16 minutes, or until lightly crisp and golden brown.