Pour 1 cup of warm water into a small bowl.

Sprinkle 2 1/4 teaspoons of active dry yeast over the warm water.

Stir in 1 tablespoon of granulated sugar until dissolved and let sit for 5 to 10 minutes until foamy.

In a large mixing bowl, combine 3 1/2 cups of all-purpose flour with 1 teaspoon of salt.

Once the yeast mixture is ready, pour it into the flour mixture and add 2 tablespoons of melted unsalted butter.

Stir until a dough begins to form.

Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic.

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

Once risen, punch the dough down to release air bubbles and divide into 8 equal portions.

Roll each portion into a long rope, about 18 inches in length, and shape into a pretzel.

Preheat your oven to 375°F (190°C).

In a medium-sized pot, bring 10 cups of water to a boil and add 1/4 cup of baking soda.

Carefully drop each pretzel into the boiling water one at a time, cooking for about 30 seconds.

Use a slotted spoon to remove the pretzels and place them on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg.

Mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon.

Sprinkle the cinnamon sugar mixture over the pretzels while they are still wet from the egg wash.

Bake in the preheated oven for 12 to 15 minutes, or until golden brown.

Allow them to cool slightly on a wire rack before serving.