Proof the yeast. In a large bowl, combine warm water, 1 tablespoon granulated sugar, and the yeast. Stir and let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Make the dough. Add 3 1/2 cups flour, 1 teaspoon salt, and 2 tablespoons melted butter to the bowl. Stir until a shaggy dough forms. Knead by hand on a lightly floured surface for 5–7 minutes (or in a mixer with a dough hook for 4–5 minutes) until smooth and slightly tacky. Add up to 1/2 cup more flour as needed.

Let it rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size. A slightly warm oven (turned off) works well.

Prepare the baking soda bath. Bring 8 cups of water to a gentle boil in a large pot. Stir in 1/2 cup baking soda slowly. Keep at a low boil. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly grease them.

Shape the pretzels. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20–24 inch rope. Make a U shape, cross the ends twice, then fold the twist down to the base to form a pretzel. Press the ends to stick.

Boil briefly. Working in batches, drop each pretzel into the baking soda bath for 20–30 seconds. Use a slotted spatula to remove and let excess water drip off. Place on the prepared sheets. This step gives the classic pretzel chew and color.

Optional egg wash. For a glossy finish, brush lightly with beaten egg. It’s optional for cinnamon sugar pretzels but adds a nice look.

Bake. Bake for 10–12 minutes, until golden brown. Rotate pans halfway for even color.

Butter and coat. While warm, brush each pretzel generously with melted butter. In a shallow bowl, mix 1/2 cup granulated sugar with 2–3 teaspoons ground cinnamon. Toss or sprinkle each pretzel with the cinnamon sugar until fully coated.

Serve warm. These are best fresh from the oven. Add an extra dusting of cinnamon sugar if you like them sweeter.