In the bowl of your stand-up mixer fitted with the dough hook, add the water, yeast, and sugar.
Stir and let rest for 5-10 minutes or until foamy.
Add the flour, salt, and melted butter.
Mix until well combined and forms a ball.
Transfer to a medium bowl sprayed with non-stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Line a cookie sheet with parchment paper and set aside.
Pull dough out of the bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each).
Form each portion into a ball by first pinching the top to the bottom and then rolling in the palm of your hand.
Place on prepared cookie sheet seam down in a staggered position.
Cover with a towel and allow to rest in a warm place for 30 minutes or until they rise and double.
Preheat oven to 425° and place the oven rack in the middle position.
In a saucepan large enough to fit 2 rolls, bring 2 quarts of water to a low boil.
Remove from heat and slowly add the baking soda.
Return to heat and continue with a steady boil.
Place 2 of the rolls at a time in the poaching liquid, seam side down.
Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
Remove with a slotted spoon to a cooling rack, let the pretzels dry.
Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely, and then sprinkle each roll with salt.
Using a sharp straight-edged knife, cut an “X” shape in the top of each roll.
Bake for 15 to 20 minutes.