Activate Yeast: Pour warm water (110°F) into a small bowl. Sprinkle yeast over the water and stir in 1 tablespoon sugar. Let sit for 5 to 10 minutes until foamy.

Mix Dough: In a large bowl, combine flour and salt. Pour in the foamy yeast mixture and melted butter. Stir until a shaggy dough forms.

Knead: Turn dough onto a lightly floured surface. Knead for 5 to 7 minutes until smooth and elastic.

First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.

Shape Pretzels: Punch down dough and divide into 8 equal portions. Roll each portion into an 18-inch rope. Form into pretzel shape by creating a U-shape, twisting the ends, and folding them over the center. Press to seal.

Preheat Oven: Set oven to 375°F (190°C). Line two baking sheets with parchment paper.

Prepare Boiling Bath: Bring 10 cups of water to a boil in a large pot. Carefully add baking soda and stir to dissolve.

Boil Pretzels: Using a slotted spoon, lower each pretzel into the boiling water one at a time. Boil for 30 seconds, then remove and place on prepared baking sheets.

Apply Egg Wash: Brush the top of each boiled pretzel with beaten egg.

Add Cinnamon Sugar: In a small bowl, mix together 1/2 cup sugar and 2 teaspoons cinnamon. Generously sprinkle over the wet pretzels.

Bake: Bake for 12 to 15 minutes, until deep golden brown. Transfer to a wire rack and cool slightly before serving.