In a small bowl, combine the warm water, active dry yeast, and sugar. Let it sit for about 5 minutes, or until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 30 minutes or until it doubles in size.

Preheat your oven to 425°F (220°C). Divide the dough into equal portions and roll each portion into a long rope. Twist each rope into a pretzel shape.

In a large pot, bring 6 cups of water and baking soda to a boil. Gently drop the pretzels in for about 30 seconds each. Remove and place them on a greased baking sheet.

Beat the egg and brush it over the pretzels. Sprinkle with coarse salt.

Bake for 10-12 minutes or until they are golden brown.

While the pretzels are baking, beat the softened cream cheese in a mixing bowl. Gradually add the powdered sugar, followed by the pureed strawberries, mixing until smooth.

Once the pretzels are baked and slightly cooled, serve them with the strawberry cream cheese dip!