Proof your yeast by combining yeast, and sugar with warm water. Set aside for approximately 5 minutes. If the mixture does not froth on the top, it is probably old and will not rise your pretzels. Get fresh yeast and try again.
In the bowl of a standing mixer fitted with the paddle attachment mix together 2 cups of flour and salt on low for 10-15 seconds. Pour in the yeast mixture and blend on medium until thoroughly mixed.
Switch to the dough hook. Add 1 ¼ cup flour until incorporated. Continue to stir in the remaining flour, one tablespoon at a time, adding flour just until the dough is lightly tacky but no longer sticky. You may not need all of the remaining four
Knead dough for 5 minutes by mixer. Mix in mini chocolate chips until evenly distributed.
Line two baking sheets with parchment paper or silicone mats.
Divide dough into 8 pieces. Lightly dust a work surface with flour. Roll out dough into a 22-24 inch long rope.
To form the pretzel, pick up each end and lift them up and out slightly while the middle stays on the work surface. Cross them then attach the ends at about 5 o'clock and 7 o'clock and press in lightly.
In a shallow bowl or pie dish, beat the egg with 1 teaspoon of water. Dip each entire pretzel into the egg wash, flipping to coat both sides. Place on baking sheets, 4 to a pan, leaving plenty of room for them to rise. Let rest 15 minutes.
While pretzels are resting, preheat oven to 425°F.
Bake for 10 to 12 minutes, until the pretzels darken. Move to a cooling rack to cool completely.
If desired, melt the chocolate melts per package instructions and drizzle over the pretzels. Let harden before serving.