Combine the water, sugar and salt in a mixer and sprinkle yeast and let stand for 5 - 10 minutes until it foams.
Add the flour and the oil, and using the hook of the mixer - combine for 15 minutes.
Put the dough in a greased container with a lid and allow to rise for 1 hour or until doubled in size.
Preheat oven to 230 degrees, line your baking sheets with baking paper and oil a little.
Turn the dough on a lightly oiled surface and divide the dough into 8 equal balls.
Roll out each dough ball to a 55-60cm rope. Make a U-SHAPE, cross them over each other and press onto the bottom of the U-SHAPE.
Place each pretzel into the boiling water with the baking soda for 30 seconds, remove and then place onto baking sheets.
Brush egg wash and sprinkle with coarse Himalayan salt.
Bake in pre-heated 230 degree oven for 12-14 minutes or until golden caramel in colour.