2. Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up and cover. Let rise in warm place until double, about 1 hour.

3. Turn onto lightly floured board. Roll into rectangle, 18 x 10 inches. Cut lengthwise into 10 strips, 1 inch wide. Roll strip of dough on lightly floured board with palms of hands until rounded and about 20 inches long. Holding ends of strip, form loop. Twist dough twice at top of loop. Bring ends down and fasten at opposite sides to form pretzel shape. Repeat with all strips. Let rise uncovered on floured board 30 minutes.

4. Heat water in 4-quart Dutch oven to boiling last 10 minutes of rising process. Add baking soda. Transfer pretzels, one at a time, into boiling water solution using large slotted spoon. Boil until dough feels firm but sticky, about 1 minute. Lift out with slotted spoon, allowing water to drain off. Place on well-greased foil-covered baking sheet. Repeat with remaining pretzels.

5. Heat oven to 400 degrees. Mix beaten egg and water. Brush pretzels lightly with egg mixture; sprinkle lightly with coarse salt. Bake until crust is golden brown, 18 to 20 minutes. Transfer immediately to wire rack. Makes 10.

TIP: Soft pretzels taste best when they are served hot, right from the oven.