In a small bowl, combine warm water with active dry yeast and sugar. Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour and salt.

Pour the foamy yeast mixture and melted unsalted butter into the flour mixture. Stir until a shaggy dough forms.

On a floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 to 1 1/2 hours until doubled in size.

After rising, punch down the dough and divide into 8 pieces. Roll each piece into an 18-inch rope and twist into pretzel shapes.

Preheat the oven to 375°F (190°C). In a large pot, boil 10 cups of water and add baking soda.

Carefully drop each pretzel into the boiling water for 30 seconds, then place on parchment-lined baking sheets.

Brush the tops with beaten egg and sprinkle on the cinnamon-sugar mixture.

Bake for 12-15 minutes until golden brown. Let cool slightly before enjoying.