Instructions

1. About an hour before you begin, take the egg out of the refrigerator and let it sit on the counter to get to room temperature. Line a baking sheet with parchment paper.
2. In the bowl of your mixer, whisk together the sugar, water and yeast. Let sit for 5 minutes. It should bubble. If not, the yeast is inactive or the water is too cold. While the yeast mixture is sitting, mix together the flour and salt.
3. After the 5 minutes is up, add the egg and honey to the mixer and set at a low speed. Pour in about half of the flour and salt mixture and mix for 1 minute. After a minute, add the rest of the flour mixture and mix until dough forms. If the dough looks too dry, add water.
4. Lightly flour your work surface and your hands. Knead the dough into a ball and place on the surface. If it's too sticky, you can add extra flour until it's easier to work with.
5. Split the dough into 4 equal pieces. Gently roll out each piece until it's about 8-9 inches in length. Press so that the dough is about 1 1/2 inches wide. Sprinkle mozzarella cheese into the center of the dough and pinch the edges of the dough together so the cheese is inside. Shape into a pretzel and place on the parchment paper. Repeat for all the pretzels.
6. Brush the pretzels with plenty of coconut oil and cover with a clean, damp dish cloth. Put in a warm place to proof for 30 minutes.
7. Towards the end of the proofing stage, fill a large pot with 10 cups of water and the baking soda. Bring to a rolling boil. While you are waiting, preheat the oven to 375 F.
8. Working with one pretzel at a time, lower it into the baking soda water for 15 seconds and then remove and drain before placing back on the parchment paper.
9. Once all the pretzels have been boiled, brush them with plenty of melted butter and and sprinkle with coarse sea salt.
10. Bake at 375 F for 10 to 15 minutes or until golden brown.
11. Once the pretzels are ready, heat up some of the tomato sauce in the microwave or on the stove and use it to dip the warm pretzels in.