Pretzels had their beginning around 610 AD somewhere in Southern France or Northern Italy. A young monk was preparing unleavened bread for Lent, the Christian period of fasting and penitence before Easter. This was simple bread made of flour and water because no eggs, lard or dairy products were consumed during Lenten fast. Christians of the day prayed with their arms folded across their chests, each hand on the opposite shoulder. It occurred to him that he could twist the leftover dough from the bread into this shape and use it as a treat for the children to recite their prayers. He named his creation "pretiola," Latin for "little reward."
Add honey to the water; sprinkle the yeast and stir until dissolved. Add salt, blend in the flour and knead the bread until smooth.
Cut dough into 12 pieces. Roll them into ropes and twist into pretzel shapes. You can make large or small pretzels, but to cook at the same rate, they need to be one size.
Place on lightly greased cookie sheets. Brush with beaten egg. Sprinkle with course salt.
Bake at 425°F for 12-15 minutes until pretzels are golden brown.