In a stand mixer bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 10 minutes until foamy.

Add melted butter and stir. In a separate bowl, whisk flour and salt together, then add to the mixer.

Using a dough hook, mix on low speed until combined, then increase to medium and knead for 4–5 minutes until smooth.

Transfer dough to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them.

Bring a large pot of water and baking soda to a rolling boil.

Divide dough into 8 equal pieces. Roll each into a 24-inch rope and flatten slightly.

Place cheese sticks in the center, pinch dough closed around cheese, and shape into pretzels.

Boil pretzels 1–2 at a time for 30 seconds, spooning water over the top. Remove and place on baking sheets.

Brush with egg wash, sprinkle with coarse salt, and bake for 12 minutes until dark golden brown.

Cool for 5 minutes before serving. These Cheese Stuffed Pretzels are best enjoyed warm.