Pour 1 cup of warm water into a mixing bowl and sprinkle 2 teaspoons of active dry yeast over the surface. Add 1 tablespoon of granulated sugar and stir to combine. Allow to sit for 5-10 minutes until frothy.

In a large bowl, combine 4 cups of all-purpose flour and 1 tablespoon of salt. Make a well in the center and incorporate the yeast mixture.

Add the yeast mixture and 2 tablespoons of melted butter into the flour mixture and stir until combined. Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel and let rise in a warm area for 1-1.5 hours until doubled in size.

Punch down the risen dough, divide into 8 portions, roll each into a 24-inch rope, and twist into pretzel shapes.

Preheat oven to 375°F. Prepare a large pot of water and add ½ cup of baking soda to the boiling water.

Boil each pretzel for 30 seconds before flipping. Use a slotted spoon to handle them.

Transfer boiled pretzels to a parchment-lined baking sheet, leaving space between them.

Brush each pretzel with beaten egg. Mix ½ cup of sugar with 2 teaspoons of cinnamon and sprinkle over pretzels.

Bake for 12-15 minutes until golden brown.

Cool on a wire rack for a few minutes before serving warm.