In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top, and stir gently. Allow it to sit for 5-10 minutes until frothy.

Add the salt and flour gradually, mixing until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope (about 24 inches), and twist it into a pretzel shape.

In a large pot, bring 4 cups of water to a boil. Carefully add the baking soda (it will bubble!) and then drop each pretzel into the water for about 30 seconds before removing and placing it on the prepared baking sheet.

In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the pretzels with the egg wash and sprinkle them with the coarse sea salt.

In another bowl, mix the cinnamon and sugar. After baking, while still warm, toss the pretzels in this sugar mixture.

Bake in the preheated oven for 10-12 minutes, or until golden brown.

Allow them to cool for a few minutes, then dig in and enjoy your warm, cinnamon-coated pretzel twists!