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

Place water and yeast in a large bowl and stir until mostly dissolved, approximately 1 minute. Stir in the salt and sugar until combined. Add three cups of flour one at a time stirring well after each addition. Stir in 3/4 cup more flour. If the dough remains on the sticky side you can add up to 1/2 cup more. The dough should spring back when lightly pressed.

Bring water to a boil and stir in the baking soda.

Sprinkle your work surface with flour and turn out the dough. Knead for three minutes then shape into a rough loaf shape. Pinch off 8 pieces of dough.

Roll each piece of dough into a long rope approximately 20 inches long. Form the basic circular shape by crossing one side over the other approximately 4 inches from each end. Twist and bring down to the bottom of the circle. Press to seal making the traditional pretzel shape. Repeat with each piece of dough.

Lower each formed pretzel one at a time into the boiling water and allow to remain for 30 seconds. Remove and repeat with each pretzel.

Crack the egg into a pie pan or other shallow dish with a rim. Dip both sides of each pretzel into the egg and place on the parchment covered baking sheet. Sprinkle with coarse salt.

Bake in preheated oven for 10 minutes. Raise the oven temperature to the Broil setting and continue to bake until the tops are brown taking care not to burn them. Remove from oven and allow to cool as desired. Serve alone or with your favorite dipping sauce or spread. Leftovers may be stored tightly wrapped up to 3 days.