Combine the ingredients for the sponge (1 cup flour, powdered milk, yeast, honey, malt syrup, and water) in the bowl of your mixer or in a medium sized mixing bowl.
1 cup (125 grams or 4.4 ounces) bread flour, ¼ cup powdered milk, 1 teaspoon instant yeast, 2 tablespoons honey, 1 tablespoon barley malt syrup, 1¼ cup (283 fluid milliliters or 10 ounces) warm water
Over the top of the sponge, add the remaining bread flour and yeast. Cover with plastic wrap and let the bowl sit in a warm place until the sponge is bubbling through the flour cover, about 1 to 2 hours.
3 cups (375 grams or 13.2 ounces) bread flour, 1 teaspoon instant yeast
Mix the dough using the paddle attachment of your mixer until it starts to come together. Then add the oil and salt and switch to the dough hook for your mixer.
2 tablespoons neutral vegetable oil, 1½ teaspoons salt
Knead the dough using the dough hook for 7 to 8 minutes until it is soft and smooth and can be stretched without tearing. The dough should be slightly tacky but not sticky, so you may need to add a bit more flour or water during the kneading process.
Shape the dough into a boule and place it in a lightly oiled mixing bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.
When the dough has doubled in size, grease a 9 inch by 5 inch loaf pan.
Prepare the water bath by whisking together the boiling water and baking soda in a glass loaf pan or baking dish. Let cool enough so you don't burn your hands, then form the dough into a loaf and roll it around in the baking soda bath to cover it completely.
½ cup (4 ounces) boiling water, 1 tablespoon baking soda
Carefully, because it will be a little slippery, put it seam side down in the prepared loaf pan. Cover it with plastic wrap and again let it rise in a warm place until it has risen about one inch above the sides of the pan.
Preheat the oven to 350°F.
While the oven is preheating, lightly beat the egg for the egg wash. Brush it all over the top of the pretzel loaf, being careful not to get too much wash along the edge of the pan, which will cause the loaf to stick.
1 egg
Sprinkle the top liberally with the coarse salt.
1 tablespoon pretzel salt or other coarse salt
Bake for about 35 to 40 minutes, until the internal temperature of the loaf is 185 to 190°F. The crust should be a beautiful deep brown and the bottom of the pretzel bread will give a hollow sound when you thump it.
Let cool for at least one hour prior to slicing.