In a mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5–10 minutes until frothy.

In a separate bowl, mix all-purpose flour and salt. Pour in the activated yeast mixture and melted butter. Stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.

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

Punch down the dough, divide into 8 portions, roll each into an 18-inch rope, and twist into a pretzel shape.

Preheat oven to 375°F. In a large pot, bring water to a boil and add baking soda.

Carefully drop each shaped pretzel into the boiling solution for about 30 seconds, flipping halfway through. Place on a parchment-lined baking sheet.

Brush each boiled pretzel with beaten egg; sprinkle with a mixture of sugar and cinnamon.

Bake pretzels for 12–15 minutes until golden brown. Remove and cool on a wire rack.

Serve warm and enjoy!