In the bowl of a stand mixer or a large bowl if mixing by hand. Combine flour, 2 tablespoons sugar and salt.

In a separate bowl combine water and yeast and remaining ½ tablespoon sugar. Stir and let sit until bubbly, about 5 minutes. Add oil and egg and mix well.

Add yeast mixture to flour and mix on low until it starts to come together, use the dough hook of a mixer to knead 8-10 minutes on medium speed. You can knead by hand if you don’t have a mixer.

Place the dough in a large, lightly greased bowl. Cover with a towel and let rise 1 to 1 and ½ hours until doubled in size.

Meanwhile, prepare the filling. In a small bowl mix chocolate with sugar. Line a sheet pan with parchment paper. Preheat oven to 350℉.

Punch down the dough and cut in half. On a lightly floured surface, roll each ball of dough into a 9-inch circle about ¼-inch thick. Use a dinner plate and paring knife to trim edges. Spread filling over surface of dough, leaving a 1/2-inch border. Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on prepared sheet pan. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Brush with egg wash and bake for 15-20 minutes.

Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, pour the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.