Warm the water to 105–115°F. Pour into a small bowl. Sprinkle the yeast over the water, add 1 tablespoon sugar, and stir until dissolved. Wait 5–10 minutes until foamy.

In a large bowl, whisk together the flour and salt. Make a well and pour in the foamy yeast mixture and melted butter. Stir until a shaggy dough forms.

Turn dough out onto a lightly floured surface. Knead 5–7 minutes until smooth and elastic. If dough is very sticky, dust with a little more flour.

Lightly oil a clean bowl and place the dough inside. Cover with a damp towel and let rise in a warm spot for 1–1 1/2 hours, until doubled.

Punch the dough down. Divide into 8 equal pieces. Roll each into an 18-inch rope, shape into pretzels.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Bring 10 cups of water to a boil in a medium pot. Add 1/4 cup baking soda and stir to dissolve. Reduce to a gentle boil.

One at a time, drop each pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spoon to lift and drain, then place on the baking sheet.

Brush each pretzel with the beaten egg.

In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon. Generously sprinkle over each pretzel.

Bake for 12–15 minutes until golden brown. Transfer to a wire rack to cool slightly before serving.