Many chain restaurants have now added soft pretzel bread sticks to their menus with various sauces. They won't tell you this, but many restaurants use their white bread dough and not a special "secret recipe". The difference lies in what you do with the dough. The yummy flavor and texture is the result of a quick, 15 second bath in hot baking soda water, then you bake them. (Look carefully at your favorite mall food court pretzel shop; you'll see the large pots of boiling water.)
Now, simplify one step further and use frozen bread dough. Genius. One of my family's favorite football snacks.
Roll each piece of dough into a 5" rope. Place on a large prepared baking sheet. Cover with saran wrap sprayed with non-stick spray, place in a warm spot and let rise for about an hour.
Place 2 quarts of water in a large saucepan. Add baking soda and bring to a boil. Reduce heat to medium low. Gently place each stick in the soda water and simmer gently for 15 seconds per side.
Drain on a wire rack and return to prepared baking sheet. (I use parchment paper.) Score lightly every inch or so, if desired. Combine egg with 1 TB. water to make an egg wash. Brush each with egg wash and sprinkle with course salt.
Bake at 375 degrees for 5-10 minutes until golden brown.
SERVING SUGGESTIONS: I like mine with honey mustard or yellow mustard, but a melty cheese sauce is also delicious. On game day, I serve with my Wisconsin Beer Dip. (Recipe in comments section.) Also excellent served with Cheddar Potato Soup.