Step 1: Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast.
Let sit for 5–10 minutes until the mixture becomes foamy.

Step 2: Make the Dough
Stir in melted butter, salt, and flour one cup at a time.
Mix until a soft dough forms. Knead by hand or use a stand mixer with dough hook for 6–8 minutes, until smooth and elastic.
Form into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Step 3: Prepare the Cheese & Jalapeños
While the dough is rising, shred the cheddar and slice the jalapeños.
Set aside for filling and topping.

Step 4: Divide and Roll Out the Dough
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a long rectangle (about 12×4 inches).
Sprinkle a line of cheddar and jalapeños down the center of each strip.

Step 5: Twist the Pretzels
Fold the dough over the filling lengthwise and pinch to seal tightly.
Roll gently to make a rope, then twist each into a pretzel shape.
Place on a parchment-lined baking sheet.

Step 6: Make the Pretzel Bath
Preheat oven to 425°F (220°C).
In a saucepan, bring 4 cups of water and ⅓ cup baking soda to a boil.
Reduce heat to a simmer.
Using a slotted spoon, dip each pretzel in the bath for 20–30 seconds.
Return to baking sheet.

Step 7: Add Toppings & Bake
Beat the egg with 1 tbsp of water for egg wash.
Brush each pretzel with egg wash, then sprinkle with extra cheddar, jalapeños, and a pinch of coarse sea salt.
Bake for 13–15 minutes, or until golden brown and bubbly.

Step 8: Serve Warm
Serve fresh from the oven while the cheese is gooey and the pretzels are soft and chewy.
Great with honey mustard, ranch, or spicy cheese dip.