In a small bowl, combine 1 packet of active dry yeast with 1 cup of warm water and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Make a well and pour in the frothy yeast mixture and 2 tablespoons of melted butter. Stir until a shaggy dough forms.

Transfer dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with a towel, and let it rise for 1-1.5 hours until doubled in size.

Once risen, punch down dough, divide into 8 portions, and roll each into an 18-inch rope. Twist into pretzel shapes.

Preheat oven to 375°F (190°C). Fill a pot with water and bring to a gentle boil. Add 1/4 cup of baking soda to water and stir.

Boil each pretzel for 30 seconds, then remove with a slotted spatula and place on a parchment-lined baking sheet.

Brush tops with 1 beaten egg. Mix 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon together and sprinkle over pretzels.

Bake for 12-15 minutes until golden brown.

Let cool for a few minutes on a wire rack before serving warm.