In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, and salt.

In saucepan or microwave safe dish, heat water and oil until warm (120° – 130°).

Add liquids to flour mixture. Blend at low speed until moistened. Beat 4 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.

While dough is rising, make cream cheese dip. In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in strawberry jam and refrigerate until ready to serve.

Preheat oven to 450°. In a 3-quart saucepan, bring 8 cups water and ⅓ cup baking soda to a simmer.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. Roll each piece into a 20 inch long rope. Cut each rope in half to make 16 pretzel sticks. Place on greased or Silpat lined cookie sheet.

Add pretzels four at a time to the simmering water and cook 10 seconds on each side. Remove with slotted spoon. Place on greased or Silpat line cookie sheet.

Beat egg in a small bowl with 1 teaspoon water. Brush egg wash on one side of the pretzel sticks. Sprinkle a thin layer of coarse sugar on top.

Bake for 10 minutes until deep golden brown. Serve warm with strawberry cream cheese dip.