1. Line a sheet pan with waxed paper. Divide fought into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope and form into a pretzel shape. Transfer dough to prepared sheet pan; cover and refrigerate until ready to boil.
2. Preheat oven to 400º. Lightly butter a sheet pan. In a large pot bring 4 quarts of water to boil. Add pretzels, 3 at a time, and cook until pretzel rise to the surface, about 2 minutes. Remove and drain on paper towels.
3. Arrange pretzels 3 inches apart on prepared sheet pan. Brush with beaten egg. Sprinkle with course salt or with choice of toppings. Bake for 15 to 20 minutes or until brown.
Garlic Cheese Pretzels
1/2 cup finely grated Parmesan
1 teaspoon garlic powder
1/2 cup powdered sugar
1 teaspoon ground cinnamon
In small bowl combine powdered sugar and cinnamon with 1 or 2 tablespoons water to make a glaze, set aside. After pretzels are pouched, brush with honey instead of water and dip in honey. Bake for 15 to 20 minutes. Remove from oven brush with the cinnamon-sugar glaze.