Step 1: Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it becomes foamy and active.

Step 2: Make the Dough
Add salt, melted butter, and flour to the yeast mixture.
Mix until a dough forms, then knead on a floured surface (or use a stand mixer with dough hook) for 6–8 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm area for 1 hour, or until doubled in size.

Step 3: Prep the Cheese & Jalapeños
Shred the cheddar cheese and slice the jalapeños. Set aside for assembling the pretzels.

Step 4: Roll and Fill the Dough
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a 12-inch rope, then flatten each into a long strip (about 2 inches wide).
Sprinkle shredded cheese and jalapeño slices down the center.
Pinch the dough closed to seal and re-roll gently to reform the rope shape.

Step 5: Twist the Pretzels
Form each filled rope into a pretzel shape by making a U, twisting the ends together twice, then folding them down to meet the bottom of the U.
Press the ends gently into the dough to seal.

Step 6: Give the Pretzels a Baking Soda Bath
Preheat the oven to 425°F (220°C).
In a pot, bring 4 cups of water to a boil and stir in the baking soda.
Reduce to a simmer.
One by one, place each pretzel in the bath for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 7: Add Toppings & Bake
Beat the egg with 1 tbsp of water and brush over each pretzel.
Sprinkle with additional shredded cheese, jalapeño slices, and coarse sea salt.
Bake for 13–15 minutes or until golden brown and bubbly.

Step 8: Cool Slightly & Serve
Let pretzels cool for 5 minutes before serving.
Enjoy them warm with your favorite dip!