In a large bowl, combine the warm water, sugar, and yeast. Allow it to sit for about 5 minutes until bubbly.

Stir in flour and salt until combined, then knead until smooth (about 5-7 minutes). You can use a stand mixer with a dough hook or do this by hand.

Place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 hour or until it's doubled in size.

Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water to a simmer and add the baking soda.

Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and roll each into a long rope. Shape each rope into a pretzel knot.

Boil each pretzel in the baking soda bath for 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Beat the egg and brush it over each pretzel, then sprinkle with coarse salt.

Bake for 12-15 minutes or until golden brown.

While the pretzels are baking, prepare the dip by mixing softened cream cheese, powdered sugar, and pureed strawberries in a bowl until smooth.

Once baked, let the pretzels cool slightly, then serve with the strawberry cream cheese dip.