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

In a large mixing bowl, whisk together all-purpose flour and salt. Pour the activated yeast mixture and melted butter into the flour. Combine with a wooden spoon.

Transfer the shaggy dough onto a lightly floured surface. Knead for about 5 to 7 minutes until smooth and elastic.

Shape the dough into a ball and place in a greased bowl. Cover and let rise for 1 to 1.5 hours until doubled in size.

Punch down the dough and divide into 8 pieces. Roll each into an 18-inch rope and shape into pretzels.

Preheat your oven to 375°F. In a pot, bring 4 cups of water to a simmer and stir in baking soda.

Carefully place each pretzel in the simmering water for 30 seconds, then transfer to a parchment-lined baking sheet.

Brush each pretzel with the beaten egg, then sprinkle with sugar and cinnamon. Bake for 12 to 15 minutes until golden brown.