In a mixing bowl, combine 1 ½ cups of warm water, 2 teaspoons of active dry yeast, and 1 tablespoon of brown sugar. Let it sit for about 5 minutes until foamy.

Mix in 1 teaspoon of kosher salt and 2 tablespoons of melted unsalted butter, then gradually add 4 cups of all-purpose flour until a cohesive dough forms.

Transfer to a floured surface and knead for 3-5 minutes. Place in a greased bowl, cover, and let it rise until doubled in size (about 1 hour).

Make the crab dip by blending 8 ounces of cream cheese with ¼ cup of mayonnaise, ¼ cup of sour cream, and half of the shredded cheddar until creamy. Stir in lump crab meat, remaining cheeses, 1 teaspoon Old Bay, and 1 tablespoon Worcestershire sauce.

Preheat oven to 425°F, boil a pot of water with ¼ cup of baking soda. Divide dough into 8 pieces, roll into logs, and shape into pretzels.

Drop each pretzel into boiling water for 30 seconds, then place on a lined baking sheet ensuring they don’t touch.

Bake for 15-17 minutes until golden brown. Top with crab dip mixture and extra shredded cheese.

Switch to broil, return pretzels to oven for 1-2 minutes until cheese is bubbly and golden.

Let cool slightly, garnish with scallions and a sprinkle of Old Bay before serving.