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Add flour, yeast, light brown sugar, salt, oil and warm water to a bowl and mix to a shaggy looking dough. Turn out onto a clean surface and knead until a smooth dough ball forms.
Lightly oil a bowl and put dough into bulk ferment for 1 hour covered.
Once dough is doubled in size, turn onto a clean surface. Portion into 10-12 equal pieces. Roll into long ropes and allow to rest for 5-10 minutes to relax the gluten. Shape into a pretzel twist by meeting the 2 ends at the top, twist 2 times around and fold to the bottom.
Place onto a lightly sprayed and lined sheet tray with the seam side down. Lightly cover with plastic and allow to proof for 30 minutes.
Preheat the oven to 400°F. In a large shallow pot bring to a simmer 3 cups of water. Add baking soda and light brown sugar and stir to dissolve. Boil pretzels 2 at a time in the pot of simmering water. Allow to simmer for 30 seconds each side and replace onto a sprayed parchment lined baking sheet.
Egg wash and top with pretzel salt. Bake for 15-20 minutes until golden brown.