Add the yeast to the bowl of a stand mixer. Add the water. If using active, not instant yeast, let sit for 10-15 minutes until foamy. If using instant yeast, continue.
Add the starter sugar, then the flour, then the oil around the edge, then the salt on top.
Using the dough hook mix on low until incorporated. Increase speed to medium and knead for 5 minutes until pulling away from the sides. If too wet, add flour a tablespoon at a time.
Put in an oiled bowl, cover with a towel, and let rest for 50-60 minutes until doubled.
Toward the end of the rising time, put the water and baking soda into a pot and bring to a boil. Preheat oven to 450℉.
Line two baking sheets with parchment paper and spray them with cooking spray or olive oil.
Weigh the dough and divide into 10-12 even pieces — for 12 should be around 85 grams each, but do your own math. Roll each out to about 24 inches and then make into a circle, crossing over the ends and then bringing back onto the bottom to make the traditional pretzel shape. Put onto the prepared baking sheet and continue with the rest.
Drop each pretzel into the boiling water, top side down. After 15-20 seconds, flip over. After another 15-20 seconds, using a spider or a spatula or a large, slotted spoon, remove and place back onto the baking sheet. Repeat with the rest.
Brush with the egg/water wash and sprinkle with topping of your choice.
Bake for 12-14 minutes, turning around half way through, until getting dark brown.
Cool on a wire rack for 5-10 minutes before serving.