Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a small bowl or measuring cup, add warm water, gently stir in yeast and sugar and allow the yeast to dissolve; it takes about 1 minute.

In a large mixing bowl or KitchenAid mixer, add 1 cup of flour and salt, then slowly stir in the water and yeast mixture. Stir in 2 cups of flour, adding one cup at a time, mixing until the dough is thick. Then, add 3/4 cup flour until the dough is no longer sticky.

Knead the dough until you can poke the dough, and it bounces back for about 3-4 minutes.

On top of the dough, add spinach, Parmesan cheese, and artichokes, and knead them into the dough, adding an additional 1/4-1/2 of flour if needed.

Shape the dough into a round ball. With a sharp knife, cut the ball of dough into 1/8 sections, making 8 triangles. I cut this like I do a pie. You do not need to be exact. Each pretzel will have its own look and will taste just the same.

Roll each section of the dough into a rope, about 18-22 inches long, depending on how large you want your pretzels. Over the prepared pan, grab one of the dough ropes, make a “U” shape, and then bring the ends down toward the center of the “U” and cross them. You will immediately see the pretzel shape. Gently press the ends into the dough, or where the dough crosses. Repeat with remaining dough, making 8 pretzels total.

In a small bowl, beat the egg and dunk each pretzel into the egg wash to cover all sides. Place the coated pretzel onto the baking sheet and sprinkle with coarse sea salt.

Place the baking sheet in the oven, and bake the pretzels for 10 minutes, or until golden.

Remove the baking sheet from the oven and sprinkle the pretzels with freshly grated Parmesan cheese.

Place the baking sheet back in the oven with the oven reduced to low broil and bake for another 3-5 minutes.

Serve immediately.