Into a bowl add in the yeast, sugar, and water. Give a stir and let the mixture rest in a cosy spot in your kitchen for around 10 minutes or until the mixture gets nice and frothy.
While the yeast is activating, grab a large bowl and mix together the flour, salt, and oil. Once the yeast mixture is frothy, pour it into the flour mixture and mix with a wooden spot or your hands until a shaggy dough forms.
If you have a stand mixer, you can drop the shaggy dough into the mixing bowl, attach the machine with the dough hook attachment turn the mixer on high for 8-10 minutes. If you do not have a mixer, simply pour dough onto the counter and work with your heal of your palm. Really take out some frustration here. You want to dough to be smooth. If the dough feels too wet, add a sprinkle of flour. Too dry, wet your hands slightly under the tap and work the dough. It's a feel thing that you will develop. Do not rush this process. It will take about 10 minutes.
Once dough is smooth, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let it rest in a cosy spot in your kitchen until it doubles in size.
Once dough has doubled in size, remove plastic wrap or tea towel and punch the air out of the dough and divide into 8-12 equal sized balls.
Roll each piece of dough into 8-9 inch "ropes" and then tie it into a standard knot. Pinch and tuck in the excess dough. Once all of the knots are tied, place on 2 parchment-lined baking sheets, and cover with plastic wrap or a tea towel; let rest for 15-20 minutes (key step for soft dough).
While the dough is doing its final rise, pour the baking soda into a large pot along with the water. Bring to a boil.
Preheat oven to 425.
Once the water has reached a boil, gently place knots into the boiling water and boil for 30 seconds. After 30 seconds remove using a slotted spoon and place on a parchment-lined baking sheet.
Using a pastry brush, brush the knots with the scrambled raw egg wash. Make sure you get all of the nooks and crannies. Next, sprinkle with sesame seeds and a little bit of salt.
Bake in the oven for 18-20 minutes.
While the pretzels bake, make the garlic butter. In a small saucepan place over medium heat, melt butter, and then add garlic, garlic powder, chopped parsley. Let simmer for 5-10 mins.
Once pretzels are done baking, remove from oven and let cool for 3-5 minutes. Brush on garlic butter and top with shredded parmesan.
Devour!!
