Whisk together in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until blended:

Beat in:

Stir the flour mixture into the butter-sugar mixture. Divide the dough in half, shape into disks, and wrap in plastic. Refrigerate until firm enough to handle, about 2 hours.

Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Working with 1 disk at a time, divide the dough into 24 equal pieces. Shape into long thin ropes, twist into pretzel shapes, and arrange about 2 inches apart on the prepared baking sheets. Brush the pretzels with:

Sprinkle the tops with:

Bake until the edges are tinged with brown, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.