Prepare the Yeast: In a small bowl, combine warm water and active dry yeast. Stir in granulated sugar and let it sit for 5 to 10 minutes until foamy.

Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour and salt. Whisk together thoroughly.

Combine Wet and Dry Ingredients: Pour the yeast mixture into the flour and salt bowl. Add melted unsalted butter and stir until a shaggy dough forms.

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

Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and allow it to rise for 1 to 1.5 hours until doubled in size.

Shape the Pretzels: Punch down the dough, divide into 8 portions, roll each into an 18-inch rope, and shape into pretzel twists.

Preheat and Prepare for Boiling: Preheat the oven to 375°F and bring 10 cups of water to boil; add baking soda carefully.

Boil the Pretzels: Lower each pretzel into the boiling water for about 30 seconds using a slotted spoon, then transfer to a parchment-lined baking sheet.

Apply Egg Wash and Sugar Topping: Brush boiled pretzels with the beaten egg, then sprinkle the sugar and cinnamon mixture over them.

Bake to Perfection: Bake for 12 to 15 minutes until golden brown and crispy, enjoying the aroma that fills the kitchen.

Cool and Serve: Let pretzels cool on a wire rack for a few minutes before serving warm.